Ground cinnamon

Ground cinnamon is an aromatic spice obtained from the inner bark of trees of the Cinnamomum genus, especially the Cinnamomum verum variety (Ceylon cinnamon) and Cinnamomum cassia (cassia). This spice comes in the form of a fine powder, light to dark brown, and is widely used in cooking to provide a sweet, warm, and slightly spicy flavor to various sweet and savory dishes.

Origin: Cinnamon is native to Southern Asia, mainly Sri Lanka (formerly Ceylon), India, and Indonesia. Its use dates back thousands of years, being valued in ancient civilizations such as the Egyptian, Greek, and Roman for both its aromatic and medicinal properties.

Properties: In addition to its characteristic aroma and flavor, ground cinnamon has antioxidant and anti-inflammatory properties. It is attributed with benefits for digestive health and for regulating blood sugar levels, making it popular in healthy diets and home remedies. In cooking, ground cinnamon is a key ingredient in desserts like pies, cookies, rice pudding, and also in hot beverages such as chocolate or coffee.

Synonyms in Spanish from Latin America: In different Latin American countries, ground cinnamon may be referred to as canela en polvo or simply canela. In some regions, although less common, it is also known as casia molida when it comes from this specific variety.