Ground Cinnamon: Vegan Cooking Guide
Ground cinnamon bridges sweet and savoury cooking beautifully - it's as at home in a Moroccan tagine or Ottolenghi-style roasted vegetables as it is in a spiced apple crumble. Ceylon cinnamon is more delicate and complex; cassia (often sold as cinnamon in the UK) is stronger and more assertive.
How to Use Ground Cinnamon
Add to warming spice mixes, baking batters and North African-style stews. Toast in a dry pan before grinding for a more intense flavour. In savoury dishes, use small amounts (1/4 - 1/2 tsp) to add warmth without dominating.
Nutrition
Contains cinnamaldehyde and other polyphenols; has been studied for blood sugar management.
Chef's Tips
- Ceylon cinnamon (true cinnamon) is lighter in colour, more expensive and has a more nuanced flavour than the darker cassia.
- Keep a cinnamon stick in your rice jar or tea caddy for a subtle perfume.
- Ground cinnamon goes stale quickly in warm kitchens - buy small amounts and store in a cool, dark place.
→ Find the best substitutes for ground cinnamon
Vegan Recipes Using Ground Cinnamon
Learn to cook with ground cinnamon on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients