Cinnamon: flavour, uses and substitutes
Warm, woody and sweet-smelling; Ceylon and cassia differ.
Cinnamomum verum
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Three identifying features
- Many thin rolled bark layers
- Light brown brittle quills
- Warm sweet scent
Fresh or dried?
Use dried bark sticks or powder; read the BfR note for frequent use of larger quantities.
When should it go into the pan?
Infuse sticks in liquid and remove; mix powder into dough or fillings.
What does it go with?
Apples, rice pudding, baking and braised lentils.
Cuisines & dish ideas
Try central European apple baking or Levantine-inspired lentil dishes.
What can replace it?
A little cardamom offers a different warm aromatic direction.
How should it be stored?
Keep sticks and powder sealed, dry and dark.
Note
According to the BfR, cassia contains more coumarin than Ceylon cinnamon. The BfR recommends Ceylon cinnamon for people who frequently use larger quantities.
Recipes using it
The ingredient list names this herb or spice. Check the recipe for fresh or dried form and quantity.
- Classic Braised Red Cabbage with Apples
- Franzbrötchen (Hamburg-Style Cinnamon Pastries)
- Candied Cinnamon Almonds (Gebrannte Mandeln)
- Semolina Porridge with Cinnamon Sugar
- Grilled Peaches with Almond Yogurt
- Warm Spiced Fruit Punch for Kids (Alcohol-Free)
- Linzer Cookies with Raspberry Jam
- Plum Sheet Cake with Yeast Dough
Sources and notes
Sources
- NC State Extension · Cinnamomum verum · Accessed 2026-10-25
- BZfE · Gewürze und Kräuter sicher genießen · Accessed 2026-10-25
- BfR · Cumarin in Zimt und anderen Lebensmitteln · Accessed 2026-10-25
Image: AI-generated (OpenAI). Image note: The illustrations were created with AI. They show culinary ingredients and are not a guide to identifying wild plants.