Spice | Vegan Gluten Free Keto Low Carb

Cinnamon Bark

Cinnamomum verum (Ceylon) Allergen-Free
Cinnamon Bark

Sourcing & Taxonomy

  • Family Lauraceae
  • Primary Cuisine Global (especially Middle Eastern, Indian, Mexican, Baking)
  • Seasonality Year-Round
  • Source Cinnamomum tree bark

The Forktionary Angle

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Definition

The aromatic inner bark of various Cinnamomum tree species, used whole or ground as a spice, prized for its sweet and woody flavor.

Sensory Profile

TasteSweet, warm, woody, pungent, slightly spicy, sometimes citrusy (Ceylon)
TextureHard, brittle, fibrous (whole stick), fine powder (ground)
AromaWarm, sweet, woody, comforting, aromatic
AcidityLow

Technical Metrics

Nutrition Facts

Per 2.6g (1 tsp ground)
Calories247 kcal
Total Fat1.2g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein4g
Total Carbohydrate80g
Dietary Fiber53g
Total Sugars2.2g
Calcium1000mg
Iron8.3mg
Potassium430mg

Chef’s Secret

Toast whole cinnamon sticks lightly in a dry pan before adding to liquids or grinding to deepen their aromatic complexity and release essential oils.

Substitutions

Best Match

Ground Cinnamon

1 stick = 1/2 tsp ground (adjust to taste)

Most common substitute, provides flavor but lacks the visual and slow-release properties of whole bark.

Nutmeg

1:1 (use sparingly)

Offers a warm, sweet, and slightly spicy aroma, good in baking, but has a different flavor profile.

Allspice

1:1 (use sparingly)

Provides notes of cinnamon, clove, and nutmeg; versatile in sweet and savory dishes.

Cloves (whole or ground)

Small amount

Very pungent and warm, can replicate the spicier notes of cinnamon, but use sparingly to avoid overpowering.

Buying Guide

Choose Ceylon cinnamon (C. verum) for a milder, complex flavor and lower coumarin. Cassia (C. cassia) is stronger and more common. Store in an airtight container away from light.

Flavor Pairings

Apples pears chocolate coffee lamb rice stews curries baked goods oatmeal tea.