Cinnamon is one of the oldest tropical spices in the world and more versatile than you might think at first. From Christmas mulled wine to hearty stews, this is an unbeatable ingredient!

Sugar, cinnamon and rice belong together. All sweet sauces and soups, compotes, puddings, all hot and cold fruit dishes, jams, mulled wine, punch, cocoa, iced coffee, black coffee and tea, pickles, plums, pears. Ground cinnamon seasons rice pudding, ice cream, sweet porridge, cakes, Christmas pastries, baked apples, pies, sheet fruit cakes, fruit salads, sweets and chocolates. A pinch of cinnamon should also pull along in all gooseberry dishes. In oriental cuisine, many spicy dishes are also seasoned with it.

Cinnamon is the dried bark of the cinnamon tree. It goes well with apple pie, yeast pastries, Pudding and compote. In Central and Eastern Europe, Italy, Spain and Canada, cinnamon is also used to season soups, tomato sauce, vegetables, stews and cous cous.