About Cinnamon
True cinnamon (Cinnamomum verum) comes from Sri Lanka and has a delicate, complex flavor. In Persian cooking, it's used to add warmth without sweetness, quite differently from its use in Western desserts.
Ceylon vs Cassia
Ceylon (True Cinnamon)
- •Lighter color, thin layers
- •Delicate, complex flavor
- •Preferred in Persian cooking
- •More expensive
Cassia
- •Darker, single thick bark
- •Stronger, simpler flavor
- •Common in supermarkets
- •Good but less nuanced
Persian Uses
In Advieh
A foundational component of both rice and stew spice blends, providing warmth and depth.
Rice Dishes
- •Zereshk polo — balances the tart barberries
- •Stuffed rice dishes
- •Sweet rice (shirin polo)
Meat Dishes
- •Lamb and beef stews
- •Koobideh seasoning
- •Dolmeh filling
With Fruits
Pairs beautifully with:
- •Pomegranate
- •Quince
- •Dried fruits
How to Use
- •Sticks: Add whole to rice while steaming, remove before serving
- •Ground: 1/4 to 1/2 teaspoon in spice blends
- •Toast lightly: Brings out aroma before grinding
Tips
- •Use restraint — cinnamon should enhance, not dominate
- •Grind fresh from sticks for best flavor
- •Combine with cardamom for classic Persian warmth
Storage
Whole sticks keep for 2-3 years. Ground cinnamon loses potency after 6 months. Store away from heat and light.