McCormick Cinnamon

Cinnamon is the bark of cinnamon trees, cut into strips, carefully dried, and then shaped into tubes. Fine, sweet varieties are cultivated in Sri Lanka, the Seychelles, and Madagascar. Varieties with a more pronounced flavor are grown in China, Indonesia, and Vietnam. The harvest takes place during the rainy season when the bark contains the most sap.

Cinnamon from China - scientific name: Cinnamomum cassia. Cinnamon from Indonesia - scientific name: Cinnamomum burmannii. Cinnamon from Vietnam - scientific name: Cinnamomum loureirii. Cinnamon from Sri Lanka, the Seychelles, and Madagascar - scientific name: Cinnamomum verum.

Our ground cinnamon in a jar contains: Cinnamomum burmannii. Whether sweet or savory, cinnamon is excellent for both. For savory dishes, it is commonly used in powdered form for pork with cinnamon, Moroccan tagine, potatoes, carrots, herb cheese, and scallops. In sweet dishes, it pairs wonderfully with compotes, rice pudding, ice cream, and nothing can replace it in Viennese apple strudel. It is not only the perfect spice for mulled wine or sangria but also for milk, tea, coffee, or cocoa.