Ground cinnamon is made from the finely ground, dried bark of Cinnamomum verum, a member of the laurel family indigenous to Sri Lanka. Ground cinnamon has long been valued as a spice in many cuisines.

A subtle and versatile spice, it can be used in both savoury and sweet dishes, from fragrant chicken or lamb curries to spiced hot chocolate, apple pie or, that nursery favourite, cinnamon toast.

Use ground cinnamon in baking, whether making spiced biscuits or, combined with ground ginger, gingerbread. For a decadent treat, roll freshly fried churros in cinnamon sugar (made simply by mixing together sugar and ground cinnamon) and enjoy with a cup of coffee on the side.