Cannelle

Cannelle is the French word for cinnamon, referring to the spice derived from the inner bark of several species in the genus Cinnamomum. In French, cannelle can denote the spice itself, its ground form, or cinnamon sticks used in cooking and seasoning.

Botany and production: The two main commercially traded types are true cinnamon, Cinnamomum verum, and cassia, Cinnamomum cassia. True cinnamon is generally lighter in color and sweeter in flavor, while cassia is darker and more pungent. Cinnamon is produced in several countries, with Sri Lanka (formerly Ceylon) being a historic center, along with Indonesia, Vietnam, China, and Madagascar. The bark is harvested, processed, and rolled into quills or ground into powder.

Culinary uses: Cinnamon is versatile in both sweet and savory dishes. It appears in baked goods, desserts, spice blends, beverages, stews, and marinades. Common pairings include vanilla, cloves, nutmeg, and several warm spices. It is used in cuisines worldwide, from pastries and mulled drinks to spice rubs for meats.

Nutrition and safety: Cinnamon contains cinnamaldehyde and other compounds. When used in typical culinary amounts, it is considered safe for most people. Excessive intake can cause adverse effects for some individuals and may interact with certain medications; pregnant or lactating individuals should seek guidance for larger amounts.

See also: Cinnamon, Cinnamomum, Cassia.