• Ground / Powdered

    Break the cinnamon bark in to small pieces, as it helps the bark to get powdered easily and using a blender / food processor, blend it into a fine powder. Sieve the powdered cinnamon to ensure there are no small pieces of cinnamon bark.

  • Syrup

    In a saucepan, bring the water (1 cup) to a boil and stir in the sugar ( granulated white sugar - 1 cup) until completely dissolved. Break and add the cinnamon barks into half (2-3 pcs approx). Reduce the heat, cover and let it simmer for about 5 min. Remove from heat, keep covered and let the syrup to cool and steep for at least 1 hour, to enhance its flavor. Remove the cinnamon barks and transfer the syrup to an air tight glass container. Keep refrigerated for up to 2 weeks.

  • Whole Spice

    Cinnamon bark can be used in very small quantities and as it is, as an ingredient


  • Avoid eating/ chewing whole spice added to the dish you cooked/ prepared, as it might taste bitter to few people. The whole spice adds all the flavor and aroma while the food gets cooked, whereas, some people love the taste. So choice is entirely yours!
  • Avoid buying whole spices in bulk quantity. Buy frequent in small quantities, as this way you will use fresh ingredients.
  • Always use whole spice and grind / grate/ coarsely ground at home to enhance the flavor and aroma.