What it is, what it does
The inner bark of the cinnamomum zeylanicum tree, a relative of bay, cinnamon's health attributes are as rewarding as its comforting flavour and aroma. It reduces inflammation, prevents growth of bacteria, normalises blood sugar levels and enhances concentration.

In the kitchen
In Morocco's tagines, Vietnam's soup noodles, and many Lebanese dishes, cinnamon is a characteristic everyday seasoning. It is also employed in Chinese five-spice powder, and was one of the first spices used to flavour chocolate - in some countries it's common to stir coffee and tea with a cinnamon stick. Try it sprinkled on toast or custard, or add to any fruit compote. It even works with spinach - the possibilities really are endless.

Varieties
Cinnamon sticks are brown rolls of bark that should be curled tightly and evenly. The paler the colour, the better the quality. Their mild aroma can be surprising - you have to break or crush the sticks to release their volatile oils. Ground cinnamon is particularly handy in the kitchen, because it is difficult to reduce the bark to a fine powder with home equipment. Sri Lankan cinnamon is considered the best; it is sweeter and milder than Indonesian cinnamon. Cassia, which has a stronger, coarser flavour, is the inner bark of a particular variety of cinnamon tree native to China.