Premium Ground Cinnamon, (3 % Oil)

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  • Cinnamon Information
  • Recipes
Premium Ground Cinnamon 1 Pound Pouch   $12.49


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Description: Cassia Cinnamon has an exotic, sugary aroma and a sweet taste.

Usage: It is used to enhance the flavors of sweet and savory dishes. It is used ground for the rich flavor you want in cakes, buns, pies, and cookies.  Try in barbecue sauces for a fresh, light accent!

Ingredients: Ground Cinnamon.

Recipes for Ground Cinnamon

Also Available:  Vietnamese Cinnamon

Storage: Store in a cool dry place, away from heat, light, and humidity.

Cinnamon Information:

Cinnamon is one of the oldest spices.  It has been prized by man since the beginning of civilization.  Cinnamon was one of the major factors in the exploration of the new world, playing a decisive role in the discovery of America.  Cinnamon still ranks as one of the most popular flavors and of utmost importance for all bakers! 

Cinnamon actually comes from the bark of trees in the evergreen family.  There are several varieties of trees from which we derive cinnamon which are referred to as the "cinnamomum" family.  Most of the cinnamon comes from trees of the "cinnamomum cassia" family.  This is why you may hear the spice referred to as "cassia".  In the industry, this term is used to distinguish between the cassia type of cinnamon and the Ceylon type of cinnamon.  Cinnamon is graded on its content of essential oil.  The higher the oil content, the more aroma and flavor.  Therefore, cassia types of cinnamon , which average higher oil content than the Ceylon types, are rated superior by the cinnamon loving population. 

The cassia group is native to China, Indo-China, and Indonesia. Unquestionably, the cinnamon best suited to American bakers comes from the cassia type of cinnamon.  Indonesia supplies two types: Korintje and Vera. Vietnam is also a producing area, supplying what is known as Vietnamese or Saigon cinnamon.  China is also supplying cinnamon since the U.S. has resumed trade with that country. The Indonesian cinnamons come from the inland mountains on the island of Sumatra.  The highest concentration of oil in Korintje and Vera are found in the thicker bark on the lower parts of the trees.  Korintje characteristically has a slightly more intensive color and flavor than the Vera and is rated the better type.  In general, Korintje is deep reddish brown and has a sharp cinnamon flavor; the Vera is lighter in color. 

Ceylon Cinnamon comes from the island of Ceylon (Sri Lanka).  This is regarded as "real cinnamon".  This product is mainly used in Mexico, Central and South America.  Only a negligible amount is used in the U.S. and most of that is sold in stick form.  Most people prefer the taste of Cassia.

Saigon Cinnamon has traditionally been considered the finest quality cinnamon due to the fact that the oil content runs higher on average than the other types.  Saigon has a distinctly sweet flavor as compared to the Indonesian types.  The color is darker than the Indonesian as well.

Chinese cinnamon is derived from the barks of trees from the south eastern part of China.  It has similar characteristics to those of Saigon cinnamon, but it is lower in essential oil and therefore not as strongly flavored.  The color tends to be more a true brown rather than the reddish brown. The two varieties are Sikiang and Tunghing.

There are also several types of cinnamon on the market available at a considerable discount which are termed "Ceylon-type" and "Cassia-type". These generally are lighter in color and have a more neutral flavor. 

Cinnamon should be stored in a dry, cool place, away from heat and light.  Excessive heat will dissipate the essential oils and high humidity will tend to "cake" it.  Also, close your spice container immediately, exposure to air will also cause some loss of flavor and aroma. 

Cinnamon Recipes (Scroll to view all)

Baked Apple Wedges
3 apples, quartered
2/3 cup honey
2 tablespoons water
1 tablespoon sugar
11/2 teaspoons Spice Barn Ground Cinnamon
3 tablespoons butter

Place apples in baking dish.  Combine next 4 ingredients, mixing well; pour over apples.  Dot with butter.  Cover and bake 350 degrees for 30 minutes.

Microwave Bananas Foster
2 tablespoons butter
1/3 cup packed brown sugar
1 tablespoon milk
1/8 teaspoon Spice Barn Ground Cinnamon
1/8 teaspoon Spice Barn Ground Nutmeg
2 bananas, sliced
2 tablespoons rum
vanilla ice cream

Combine butter, sugar, milk and seasonings.  Microwave on high until melted and bubbly, 1-2 minutes.  Stir in bananas and rum.  Microwave 20 seconds on high.  Serve over ice cream.

Cinnamon Buns
1 package frozen roll dough
1 package regular vanilla pudding
3/4 cup brown sugar
1/2 teaspoon Spice Barn Ground Cinnamon
1/2 cup pecan
1/4 cup butter

Grease 13x9 pan with butter.  Sprinkle nuts on bottom and layer in rolls.  Combine pudding, sugar, and cinnamon.  sprinkle over rolls.  Melt butter and pour over. Place a damp cloth over pan and let sit overnight.  Bake at 350 degrees for 20-30 minutes.  Turn upside down on serving plate.  May top with chopped cherries if desired.

Hot Cinnamon Dessert Sauce
1/4 cup sugar
2 tablespoon flour
1 cup water
3 tablespoons lemon juice
1 tablespoon butter
1 teaspoon Spice Barn Ground Cinnamon
1/2 teaspoon Spice Barn Ground Nutmeg
1/4 teaspoon Spice Barn Ground Allspice

Combine sugar and flour in a small saucepan; add water and juice, mix well.  Cook over medium heat; stirring constantly until thickened.  Add butter and spices.  Serve warm or pie, ice cream, etc.

Easy Cinnamon Pecan Rolls
1/3 cup pecans, coarsely chopped
1/3 cup light brown sugar
1/4 teaspoon Spice Barn Ground Cinnamon
1 package crescent roll dough

Combine first 3 ingredients; set aside.  Separate rolls at perforations, and brush one side with melted butter. Sprinkle with sugar mixture and roll up starting at wide end and rolling to narrow point.  Place on a lightly greased baking sheet.  Bake in a preheated oven at 400 degrees for 10-12 minutes.  May be dusted with confectioners sugar, or glazed after removing from the oven; or serve plain.  Great either way.

Grilled Pineapple
1 ripe pineapple, cut into 1/2" rings
1 stick butter
1 cup sugar
1 tablespoon Spice Barn Ground Cinnamon

Melt butter and remove from heat.  Combine cinnamon and sugar.  Dip each ring in butter, then cinnamon mixture, coating both sides; shake off excess.  Grill until brown and sizzling on a preheated grill for 5-8 minutes; turning with spatula.  Great as a side with grilled chicken or pork.  Good as a dessert served with ice cream.

Berry Cheese Spread
8 ounces cream cheese
1/2 cup sour cream
2 tablespoons honey
1/4 teaspoon Spice Barn Ground Cinnamon
16 ounces whole berry cranberry sauce
1/3 cup slivered almonds, toasted

Let cream cheese stand at room temperature one hour.  Beat cheese, sour cream, honey, and cinnamon with electric mixer.  Spread onto serving dish.  In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese. Sprinkle with almonds.  Refrigerate for 2-3 hours.  Serve with crackers.