Win a bottle of Taittinger Prestige Rosé Champagne in our next newsletter!  Click here for details

Cinnamon (whole and ground)

Cinnamon (whole and ground)
Key facts
Cinnamon is native to Sri Lanka, which supplies 90% of the world's production; it is used in both sweet and savoury dishes across the world and even in tea and other drinks; cinnamon sticks are produced by taking shoots that form from the tree's roots, then discarding the outer bark and leaving the inner bark to dry out.

This is a popular spice that comes from the inner bark of a tree belonging to the laurel family.

When whole, its design is exquisite: reddish-brown, brittle-layered curls that are hollow inside. Ground, it is used in home-baked puddings and desserts, and whole in fruit compôtes, mulled wines and curries. In Greek cooking a little cinnamon finds its way into savoury dishes, such as moussaka. There is something evocative in the smell of home baking when cinnamon is involved, as it reminds me of small bakery shops from when I was a child.

 
Related Recipes
Lamb Koftas in Chilli Pepper Sauce Serves 3-4 (makes 16)

Lamb Koftas in Chilli Pepper Sauce

Meatballs to you! Koftas are a brilliant way of using minced lamb, spiced up with other ingredients. The joy of this particular recipe is that you cook them in the oven without browning - which saves a lot of time and hassle.

 
 
Pumpkin Pie Serves 6

Pumpkin Pie

Delia finds that, with a ready-made pastry case and a tin of pumpkin, she can rustle up this American classic in no time at all and come up with something that's not a million miles away from the original.

 
 
A Very Quick Moussaka Serves 2-3

A Very Quick Moussaka

This brilliant moussaka will give your guests the impression that you've been cooking for hours, when in fact - thanks to a raft of ready-made ingredients - all you've done is a quick assembly job.

 
 
Greek Lamb with Gigantes Beans Serves 2-3

Greek Lamb with Gigantes Beans

Lamb, slow-cooked with thyme, tomatoes, cinnamon and gigantes beans - this really does taste of Greek holidays! The beans add an authentic touch and cut down the cooking time dramatically. Serve with rice or new potatoes.

 
 
Baked Stuffed Cabbage Leaves Serves 4-5

Baked Stuffed Cabbage Leaves

This inexpensive dish is a version of the famous Greek dolmades or stuffed vine leaves, given an English twist with minced beef but also true to the Mediterranean with the inclusion of cinnamon, marjoram and rice.