Editing Cinnamon (section)

== Food uses ==
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[[File:Uncooked cinnamon roll buns, March 2010.jpg|thumb|left|Uncooked [[cinnamon roll]]s]]

Cinnamon bark is used as a spice. It is principally employed in cookery as a condiment and flavouring material. It is used in the preparation of [[chocolate]], especially in Mexico. Cinnamon is often used in savoury dishes of chicken and lamb. In the United States and Europe, cinnamon and sugar are often used to flavour [[breakfast cereal|cereals]], bread-based dishes such as toast, and fruits, especially [[apple]]s; a cinnamon and sugar mixture ([[cinnamon sugar]]) is sold separately for such purposes. It is also used in [[Portuguese cuisine|Portuguese]] and [[Turkish cuisine]] for both sweet and savoury dishes. Cinnamon can also be used in [[pickling]], and in Christmas drinks such as [[eggnog]]. Cinnamon powder has long been an important spice in enhancing the flavour of [[Persian cuisine]], used in a variety of thick soups, drinks and sweets.<ref>{{Cite book|url=https://archive.org/details/spicesglobalhist0000czar|pages=10–12|url-access=registration|title=Spices: A Global History|last=Czarra|first=Fred|date=1 May 2009|publisher=Reaktion Books|isbn=9781861896827|language=en}}</ref>

Cinnamon is a common ingredient in [[Jewish cuisine]] across various communities. In [[Sephardic Jewish cuisine|Sephardic cooking]], it is incorporated into vegetable stews and desserts such as [[Basbousa|''tishpishti'']] and ''travados'', both of which are soaked in honey. In [[Ashkenazi Jewish cuisine|Ashkenazi cuisine]], cinnamon features in dishes like [[Lekach|honey cakes]], and [[Kugel|''kugels'']].<ref>{{Cite web |last=Gavin |first=Paola |date=2024-07-19 |title=Old Spice |url=https://www.tabletmag.com/sections/food/articles/old-spice-cinnamon-history |website=Tablet Magazine}}</ref> It is also one of "four sibling spices" (''rempah empat beradik'') essential in [[Malay cuisine]] along with [[clove]], [[star anise]] and [[cardamom]].<ref>{{cite news |department=Star2 |newspaper=[[The Star (Malaysia)|The Star]] |date=Aug 2, 2015 |page=9 |title=A spicy blend of tradition |author=Hariati Azizan }}</ref>