Cinnamon (whole and ground)

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.