About Cinnamon Uses, Pairings and Recipes

About Cinnamon Uses, Pairings and Recipes

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Our pure cinnamon lends a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors.

McCormick Cinnamon begins as bark peeled from the base of cinnamon trees grown in Indonesia. We are the only company to have facilities there. This means we are able to clean, dry and sort right there and not wait to be imported to US.

The trees must be at least 15 years old, which is when the flavor is fully developed. The trees themselves are naturally sustainable: If cut down, they will regrow. The bark is then cleaned, dried and shipped to our McCormick plant near Baltimore, Maryland. There, it’s cleaned again, gently dried, ground and bottled with nothing but pure cinnamon.

FLAVORS THAT GO WITH CINNAMON

Add even more flavor to your meals with these herbs and spices. They go great with cinnamon.

  • Turmeric: McCormick Turmeric hails from India, where it’s considered a sacred part of Hindi culture. We monitor its progress from field to package to ensure consistent color and quality in every bottle. The turmeric plant hides its brilliant color underground, showing only glossy green leaves and multi-petaled white flowers. But dig up the root, carefully clean and dry it, and you have an extraordinary spice beloved as much for its color as its flavor. Our pure turmeric in ground form is a lively partner for infusing curries, soups, stews, rubs, marinades and vegetable and rice dishes with beautiful color and citrusy aroma.
  • Cumin: Cumin is one of the top 10 selling spices in the U.S. The spice dates back to Egypt 4,000 years ago, and McCormick Cumin is hand-harvested, sun-dried and carefully screened so you know you're getting nothing but the purest flavor. Add this spice for a warm flavor and earthy color to everyday soups, stews, meats and vegetables.
  • Thyme: The plant’s tiny leaves—just a quarter inch at most in length—must be carefully harvested, cleaned, dried and milled to retain their rich color, piney aroma and earthy flavor. In the ancient world, thyme was a symbol of courage and bravery. One of the highest compliments to pay a Greek warrior, for instance, was to say he smelled of thyme. And in the Middle Ages, thyme was used to fend off nightmares. Today, our pure thyme holds its greatest place of honor in the kitchen as one of our most popular herbs.
  • NutmegNutmeg’s sweet distinctive flavor is traditional in gingerbread, eggnog and rice pudding. Add a pinch to scalloped potatoes, creamed spinach and béchamel sauce
  • Ginger: The very finest ginger comes from small holder farmers on one to two acre plots of land off the Malabar Coast of India. Ginger has enjoyed some unusual uses, including warding off the plague during Henry VIII’s time. In the 19th century, ginger was commonly sprinkled on top of beer or ale and then stirred into the drink with a hot poker. Today, ginger is an essential ingredient in all kinds of sweet and savory dishes.

GRAB YOUR CINNAMON PRODUCTS!

AND TRY THESE CINNAMON RECIPES: