Cinnamon for Winter Comfort Foods
Marty Martindale

Cinnamon is the inner brown bark of the cinnamon tree, which when dried,cinnamon rolls into a tubular form known as a quill. Cinnamon is available in either its whole quills (cinnamon sticks) or as ground powder,  oil or liquid flavoring. As cultures  blend and more cuisine fusion takes place, cinnamon appears more often in savory dishes.

Ceylon cinnamon comes mostly from Asia, India, Brazil, Madagascar and the Caribbean islands. Cassia cinnamon is grown mostly in China, Indonesia and Vietnam. The Ceylon variety is considered a bit sweeter and more refined. It is also difficult to find in local markets.

As usual, China used cinnamon very early, back around 2700 BCE.

Dr.  P. Zoladz reported on his research at a presentation in 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, that  “consuming cinnamon improve the body’s ability to control blood sugar, and just smelling the wonderful odor of this sweet spice boosts brain activity!”

It should be noted that a whole lot of health attributes are attached to cinnamon. However, it is wise to consult more than one source and never, never inhale or swollow powdered cinnamon.

Store cinnamon sticks or powder in airtight glass containers in a cool, dark place. Refrigerating them prolongs their freshness. If it no longer smells sweet it should be thrown out.

Cinnamon sticks, as opposed to cinnamon powder, are usually placed in a dish when cooking or soaked in a mixture before serving. Always remove them and do not eat.


  • Apple pie
  • Bbq sauce
  • Cereal
  • Chili
  • Cinnamon buns
  • Cookies
  • Curries
  • Doughnuts
  • Flavoring Mexican dishes
  • Hot chocolate
  • Lamb/chicken dishes
  • Meat marinade
  • Meatballs
  • Mulled wine
  • Pickling
  • Puddings
  • Soups
  • Soy milk and honey beverages
  • Stewed fruits
  • coffee
  • Wine
  • Yogurt dishes

Here are some foodsites with cinnamon recipes.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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