A very popular spice made from the red-brown, dried, inner bark of a tree of the laurel family, Cinnamomum zeylanicum. There are two types, Chinese and Ceylon, both used as sticks or ground to flavour both sweet and savoury dishes.
Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/cinnamon&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/cinnamon_0.jpg?itok=2xZymeIp&description=Cinnamon
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/cilantro
[7] https://www.gourmed.net/en/glossary/clam
[8] https://www.gourmed.net/en/recipes/meatseafood-paella
[9] https://www.gourmed.net/en/recipes/easy-do/olive-and-garlic-spaghetti
[10] https://www.gourmed.net/en/recipes/easy-do/shrimp-wrapped-kataifi
[11] https://www.gourmed.net/en/recipes/easy-do/lahmajoun-ground-meat-armenian-lebanese-pizza
[12] https://www.gourmed.net/en/recipes/all-recipes/peloponnesian-diples