Ingredient Guide•Cinnamon
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Contains ProteinHigh Fiber
Spices & HerbsDried HerbsSri Lanka (South Asia)
CinnamonCalories, Nutrition Facts, Culinary Uses & Recipes
Scientific Name:Cinnamomum verum
Also known as:
DalchiniCinnamon Bark
Cinnamon is the dried inner bark of certain trees. It comes as sticks (little rolled-up tubes) or as a fine brown powder. It smells warm and sweet with a bit of spice. The common supermarket stuff is stronger and darker. The true Ceylon kind is lighter and milder.
Calories (100g)247 kcal
Dietary ProfileVegan & Vegetarian
Default UnitTablespoon
Calories in Cinnamon & Nutritional Facts
Standard food-composition values per 100g edible portion and realistic serving portions
How many calories are in Cinnamon?
100 grams of Cinnamon (raw/dry reference weight) provides approximately 247 kcal, 81.0g carbohydrates, 4.0g protein, 1.2g fat, and 53.1g dietary fiber. A realistic single-person portion of 50g contains roughly 124 kcal before cooking oils or garnishes.
247.0kcal
Calories
4.0g
Protein
81.0g
Carbs
1.2g
Fat
53.1g
Fiber
2.2g
Sugar
| Portion Size | Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|---|
| Per 30g (Small / 2–3 Tbsp) | 74 kcal | 24.3g | 1.2g | 0.4g | 15.9g |
| Per 50g (Standard Home Serving) | 124 kcal | 40.5g | 2.0g | 0.6g | 26.6g |
| Per 100g (Standard Reference) | 247 kcal | 81.0g | 4.0g | 1.2g | 53.1g |
Source & Disclaimer: Nutritional figures represent approximate values per 100g edible portion compiled from standard food-composition references (including ICMR-NIN Indian Food Composition Tables & USDA FoodData Central). Values vary by grain thickness, moisture, brand, and added cooking oils or garnishes. Provided for general culinary information only and not as medical or clinical dietary advice.
Storage Instructions
Keep Cinnamon fresh and long-lasting
Keep it in a closed jar or container away from heat and light. Ground cinnamon loses its smell faster than sticks. Sticks can last a year or more. Ground is best used within 6 months for the strongest flavour. Don’t store it near the stove.
Kitchen Preparation & Cooking Uses
Best culinary practices & prep tips
How to Prep: Break whole sticks into smaller pieces before adding them to hot oil so the flavor releases properly. Best Way to Cook: Drop whole sticks into hot oil or ghee early in making a curry base so the warmth infuses the fat. Which Type to Buy: Pick true Ceylon cinnamon if you want a mild, sweet taste, or cassia for strong, sharp warmth.
General Nutritional & Wellness Notes
Everyday dietary context for Cinnamon as part of balanced home cooking
A small amount is often linked to helping keep blood sugar steadier after meals. It has antioxidants and a bit of fibre. Some people use it for digestion or just because it makes food taste nicer without much sugar. Don’t go crazy with the common cassia type every day – it has a compound that can be hard on the liver in big amounts.
Culinary Uses, Origins & Cultural Heritage
How Cinnamon is used across regional kitchens and history
Common Culinary Uses
Traders brought cinnamon from Asia to Europe along ancient trade routes, making it a prized item for wealthy households. Cooks used it heavily in medieval meat dishes alongside sweet spices. Over time, it shifted from savory cooking into baking and everyday drinks across the world.
Historical Roots
True cinnamon comes from Sri Lanka (old name Ceylon) and nearby areas. The stronger cassia type grows in China, Indonesia and Vietnam. Traders moved it around the world for centuries. Now most of what we buy is the cassia kind because it’s cheaper and easier to grow in big amounts.
Regional & Cultural Traditions
People have used cinnamon for thousands of years. Ancient Egyptians used it for embalming and perfume. It was so valuable that traders kept the source secret for a long time. Later it became a big deal in European cooking and baking.
Did You Know?
In the past it was more expensive than gold in some places. The sticks are just rolled-up bark that curls as it dries. Most “cinnamon” in shops is actually cassia. People used to burn it as incense because of the strong smell.
Chef & Cooking Tips
Add it near the end of cooking so the flavour stays bright. Great in sweet things like porridge, cakes, apple dishes or coffee. Also works in savoury food – try a pinch in stews, chilli or with meat. Toast the sticks lightly first if you want deeper taste. A little goes a long way.
Recipes Using Cinnamon
Explore 2 recipes featuring Cinnamon
Frequently Asked Questions about Cinnamon
Common questions on calories, cooking methods, and kitchen storage
How many calories are in Cinnamon?
Per 100 grams (raw/dry reference weight), Cinnamon contains approximately 247 kcal, 81.0g carbohydrates, 4.0g protein, 1.2g fat, and 53.1g dietary fiber. A typical 50g culinary portion provides roughly 124 kcal before cooking oils, butter, or garnishes are added.
What is Cinnamon and how is it used in cooking?
Cinnamon is the dried inner bark of certain trees. It comes as sticks (little rolled-up tubes) or as a fine brown powder. It smells warm and sweet with a bit of spice. The common supermarket stuff is stronger and darker. The true Ceylon kind is lighter and milder.
How do you prepare and cook with Cinnamon?
How to Prep: Break whole sticks into smaller pieces before adding them to hot oil so the flavor releases properly. Best Way to Cook: Drop whole sticks into hot oil or ghee early in making a curry base so the warmth infuses the fat. Which Type to Buy: Pick true Ceylon cinnamon if you want a mild, sweet taste, or cassia for strong, sharp warmth.
How should Cinnamon be stored to keep it fresh?
Keep it in a closed jar or container away from heat and light. Ground cinnamon loses its smell faster than sticks. Sticks can last a year or more. Ground is best used within 6 months for the strongest flavour. Don’t store it near the stove.
What are the nutritional qualities of Cinnamon?
A small amount is often linked to helping keep blood sugar steadier after meals. It has antioxidants and a bit of fibre. Some people use it for digestion or just because it makes food taste nicer without much sugar. Don’t go crazy with the common cassia type every day – it has a compound that can be hard on the liver in big amounts. (For general culinary reference only, not medical advice.)
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