Culinary Notes
Cassia vs. Ceylon: It is important to know what you are buying. Most supermarket "Cinnamon" is actually Cassia (darker, stronger, spicier, cheaper). Ceylon or "True Cinnamon" is lighter, more floral, delicate, and expensive. For a robust curry, Cassia is fine; for a delicate custard, seek out Ceylon.
The Savoury Secret: Do not limit this to desserts. A pinch of cinnamon in a beef chilli, a Bolognese, or a lamb stew adds a background warmth that deepens the meatiness without making the dish taste like a dessert.
Burning: Ground cinnamon has a high sugar content (wood sugars) and burns easily. If adding it to a dry pan to toast, keep it moving constantly and for no more than 30 seconds. Ideally, add it to a liquid or fat base.
Blooming: To get the most flavour, "bloom" the spice by frying it gently in butter or oil for a minute before adding liquids. This releases the essential oils better than simply stirring it into water.
