The bark has aromatic and sweet taste with a spicy fragrance, due to the presence of essential oil. From sprinkling in buttered toast to a cinnamon stick swirled in cider, the possibilities for using this spice are practically limitless.
The major use of cinnamon bark is for flavoring processed food, the aromatic ingredient of the bark improving the overall flavour of the food item. It is used equally in savory dishes and desserts. It is important for pickling and it is difficult to imagine rice pudding without it.
Cinnamon forms an ingredient of curry powder used in the preparation of meat, fish and vegetable dishes. Meat may be lightly sprinkled with cinnamon to bring out a new flavor, especially lamb chops.
Meat stews and boiled smoked shoulders are more than delicious when cinnamon is added while they are cooking.
One of the most delicious uses of cinnamon is in the flavoring ice-cream.
In medicine, it is frequently added to other substances; as to the bitter infusions, to improve their flavour and to purgatives, to check their griping qualities.
The uses of cinnamon
