Cinnamon is a very versatile spice usually used whole during the tempering of a dish. It has a warm and sweet flavour and is used in meat dishes and Dal, yet can also be used in Masala Cha and in sweets and desserts in powder form. I love to use it when cooking a meat dish, especially lamb as the subtle sweetness of cinnamon really complements its rich flavour.

It has an earthy and peppery flavour that adds a sweet yet spicy taste to both sweet and savoury dishes. I also add this spice to my Garam Masala occasionally.

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