Cinnamon originates from the bark of a group of related trees. The different species and cultivars have different properties and uses. It is considered a "warm" spice. Mexico is actually the main importer of cinnamon in the world. Cassia is closely related with a similar flavor but is not considered a "true" cinnamon, though it is legally sold under that name in the US (though it's outlawed in many other countries). You can either buy cinnamon in its ground form or in a stick.
I know as a kid I was confused why people would put something as delicious as cinnamon on something undelicious as a stick, but after growing the plant myself I learnt that was its natural form! Of course it's not technically a "stick" but a curled piece of bark. The leaves of the tree also contain the aromatic oils. During a 6-month internship where a cinnamon tree was in my care, I plucked off a leaf every day just to break it open and smell the cinnamon.
To create more shoots to maximize the yield of bark from a single plant, cinnamon farmers use a cultivation technique called coppicing. Here's a little diagram to explain the process:
Cinnamon is an interesting flavor because it can be mild and sweet or quite strong and spicy depending on how it's used. I also have a love/hate relationship with it. Some of my favorite and least favorite dishes include cinnamon.
Cinnamon rolls are one of my true weaknesses, though cinnamon toast is an easy and acceptable alternative.
Where I start hating cinnamon is in those nasty red hot candies and surprisingly enough, mixed with fruit. Apple pie tops my list of most hated desserts, as un-American as that may be.
Hate cinnamon? Love it? What sorts of ways do you like to utilize this spice in your cooking?
