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combination of the ripe fruit of the tree and residues of the bark.
Cinnamon ranks high among America’s favorite flavors and as a baking spice. But cinnamon should not be limited to these roles.
A one-inch piece of stick cinnamon will work wonders for the stock from corned beef or smoked pork shoulder, and for the bouillon for fish and shellfish, or for the water in which peas, dried or fresh beans, and other vegetables are cooked.
It is used in Greek cuisine to spice meat and poultry dishes, often in company with nutmeg, cloves and
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