Cinnamon

Cinnamon is a warm, sweet spice derived from the inner bark of trees belonging to the Cinnamomum genus. Its flavour is complex, combining sweet, woody, and slightly citrusy notes with a subtle hint of spice. When used in BBQ, cinnamon adds depth and warmth to rubs and marinades, complementing smoky and savoury flavours beautifully. It works particularly well in jerk seasoning, Middle Eastern spice blends, and even in some barbecue sauces where a touch of sweetness and aromatic complexity is desired. Over fire or on the grill, cinnamon behaves as a subtle enhancer rather than a dominant flavour. It can withstand heat without losing its aroma, making it suitable for dry rubs applied to meats before cooking or for infusing smoke with a gentle sweetness when used in wood chip blends. However, it is best used sparingly to avoid overpowering other ingredients. Ground cinnamon is the most common form for seasoning, but cinnamon sticks can also be used to add flavour to smoking chips or to infuse liquids for basting. When buying cinnamon, look for Ceylon cinnamon if possible, as it has a sweeter, more delicate flavour and lower levels of coumarin compared to Cassia cinnamon, which is more common and stronger in taste. Store cinnamon in an airtight container away from direct sunlight and heat to preserve its flavour and aroma. Ground cinnamon typically keeps its potency for about six months, while whole sticks can last up to a year if stored correctly.