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.
 
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