NEED TO KNOW
Heady cinnamon brings a lovely depth of flavour to mains. Think slow-cooked lamb shanks and fragrant tagines, as well as roast chicken.
It also works wonders in desserts; a cinnamon syrup takes apricot, orange and pistachio baklava into the realms of the sublime.
Cinnamon is brilliantly versatile, at home in sweet dishes as well as savoury. You can use the sticks to flavour braises and scatter the ground spice over treats like roz bel laban (Middle Eastern rice pudding).