Spices Indian Cooking Ingredients


Cinnamon is a spice that comes from the inner bark of a group of trees in the Cinnamomum family. The spice is used to flavour both sweet and savoury dishes.


Using Cinnamon in Indian Cooking

There is one variety called Cinnamomum verum which produces 'true cinnamon' most other cinnamon comes from related species that are also refereed to as cassia.

Production has always been a very manual labour intensive process which is why cinnamon is expensive. The bark from the trees is peeled from branches and once dried is curled inside one another to form quills of a smooth paper like twirl that are creamy brown in colour.

Cinnamon gives a beautiful aroma to a dish, adding a savoury hot flavour which is more pungent then Cassia bark.


Back to Cooking guides


Leave a comment

You are commenting as guest.

By providing your email address you are allowing Hari Ghotra LTD to send you email communications in accordance with our Privacy Policy and Terms and Conditions.

“ Don’t forget you can stay up-to-date with all my latest recipes by following me on Facebook, Twitter, Google and Pinterest or by subscribing to my YouTube channel ”
Hari Ghotra