Explore: Cooking (cinnamon)

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and

applying French cooking techniques to Indian cuisine led to the establishment of Singh’s first restaurant in London. Singh co-founded The Cinnamon Club in London

in which cooking bananas are boiled with milk, cinnamon, and nutmeg to form a thick porridge typically served at breakfast. In Uganda, cooking bananas

Key ingredients in jerk cooking: Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet-marinated with a hot spice mixture called

Cinnamomum cassia, called Chinese cassia, Cassia cinnamon, or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated

1891 book of vegetarian cooking, do not. The latter book, in describing a recipe for apple custard, describes how "a little cinnamon sugar can be shaken over

dried ginger. Some variations of the mix use allspice or cinnamon instead of pepper, or cinnamon instead of ginger. The blend of spices will typically use

A cooking apple or culinary apple, in Britain often referred to simply as a cooker, is an apple that is used primarily for cooking, as opposed to a dessert

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures

a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. As of 2016[update]