It’s a warming whirl in your frothy steaming chai, the swirl in your sticky bun and the dusting on your porridge. Cinnamon easily takes centre stage in not only sweet but also savoury foods. The spice adds depth to meat and vegetable dishes, including madras chicken curry and red lentil moussaka. It can be used to subtly mellow sour or tart flavours. Cinnamon adds woody, floral notes to thick hot chocolates, vanilla puddings and dark liquors. To whip up some excitement, use cinnamon quills, as they have a more aromatic and pungent aroma and can be infused into drinks, syrups and curries, or added to any dish requiring a smoother finish. Cinnamon is a perfect partner for apples, balancing the acidity of the fruit in a crisp, buttery apple pie. Its demure flavour blends well with chocolate sauces, chicken broths, or beef marinades. The spice brings pleasant warmth to ice cream, seasonal biscuits, coffee cake and pumpkin pie. The energising cinnamon adds a snappy taste to swirly sweet rolls. Used as an air freshener, cinnamon’s soothing aroma banishes stale odours and unpleasant smells from interior spaces. Cinnamon has powerful antimicrobial properties and can be used to treat skin infections, blood impurity and to help eliminate persistent viruses, bacteria and fungal infections. The spice regulates blood sugar, lowers cholesterol, boosts energy levels and prevents the growth of cancer cells. It can act as a warming agent, reviving cold hands and feet. To cut a long story short, cinnamon is bound to bring warmth to your soul and spice up your life.