Cinnamon is among the most distinct spices. It is the dried inner bark from a tropical evergreen tree. When the bark is cut and peeled, it curls to form the familiar spiraled sticks or "quills." While cinnamon is most often used in desserts, its use in savory dishes is increasing. Cinnamon is used often in Indian curries, Chinese and Vietnamese cuisines, as well as Mexican cooking. To maximize flavor, add cinnamon to hot oil, butter or water. Use sparingly, a little goes a long way.
Per Serving (½ cup): 140 Calories, 3.5g Fat, 12mg Cholesterol (0g Sat. Fat), 3g Protein, 3.5g Fiber, 290mg Sodium
*Cashews not included in analysis.
From: Madua Gadia, MS, RD, CDE; author of The Indian Vegan Kitchen