Cinnamon Powder Sri Lankan

CINNAMON POWDER Recipes and Uses

Cinnamon powder is a versatile ground spice derived from the inner bark of Cinnamomum trees, prized for its warm, sweet flavour and aromatic qualities. This essential pantry staple enhances both sweet and savoury dishes, from baked goods and desserts to curries and beverages. Beyond its culinary applications, cinnamon powder is valued for its potential health benefits, including antioxidant properties and blood sugar support. Popular in global cuisines, this fragrant spice adds warmth to everything from morning porridge and coffee to festive baking and exotic meat dishes. Available in convenient ground form for easy measuring and mixing.

How to Use Cinnamon Powder

Cinnamon powder is incredibly versatile and can be incorporated into countless culinary applications. Start by adding a pinch to your morning coffee or tea for warming comfort, or dust it over porridge, yoghurt, or fresh fruit. In baking, it’s essential for cinnamon rolls, apple pies, and biscuits—typically use 1-2 teaspoons per recipe. For savoury dishes, try adding ½ teaspoon to Moroccan tagines, Indian curries, or Middle Eastern rice dishes. You can also create a simple cinnamon sugar blend by mixing equal parts cinnamon and sugar for toast, doughnuts, or rim garnishes for cocktails.

Two Interesting Recipes

Sri Lankan Cinnamon Rice Pudding (Kiribath)

Cook 200g jasmine rice with 400ml coconut milk, 2 tsp Ceylon cinnamon powder, and 3 tbsp palm sugar until creamy (about 25 minutes). Stir frequently to prevent sticking. The result is a traditional Sri Lankan comfort dessert with authentic island flavours. Serve warm or chilled, garnished with toasted coconut flakes and a light dusting of additional cinnamon powder. This recipe serves 4-6 people and showcases the delicate, sweet notes that distinguish Ceylon cinnamon from its more common cassia cousin.

Cinnamon-Spiced Lamb Curry

Heat 2 tbsp coconut oil and brown 800g diced lamb shoulder. Add 1 sliced onion, 3 minced garlic cloves, 1 tbsp ginger, 2 tsp Ceylon cinnamon powder, 1 tsp turmeric, and 1 tsp chilli powder. Cook until fragrant, then add 400ml coconut milk and simmer for 1.5 hours until tender. The cinnamon adds warmth without overwhelming the meat’s natural flavours. Serve with steamed rice and fresh coriander. This aromatic curry demonstrates how Ceylon cinnamon’s subtle sweetness complements savoury dishes beautifully, creating layers of complex flavour.

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