Spice

Cinnamon

Cinnamomum verum

A warm, sweet aroma built on an unmistakable spicy core, with clove-like nuances and a woody, faintly floral undertone.

  • warm
  • sweet
  • spicy
  • woody
  • clove-like

Aroma compounds

The volatile molecules behind its aroma. Each one adds a distinct note.

  • Cinnamaldehyde warm, sweet and spicy; the unmistakable signature of cinnamon
  • Eugenol clove-like, warm and slightly medicinal
  • Cinnamyl acetate sweet, balsamic and floral-fruity
  • Linalool floral and fresh, with a citrusy touch
  • beta-Caryophyllene woody, dry and slightly peppery

In the kitchen

Used in baking, rice pudding, fruit compotes and hot drinks such as punch or mulled wine, either as sticks for infusing or ground. It also adds depth to savory stews, curries and tagines.

Season Available year-round as dried bark; culinary use peaks in autumn and winter.
Pairs with
  • Apple
  • Chocolate
  • Coffee
  • Vanilla
  • Orange
  • Honey

Recipes with cinnamon