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.

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.

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.

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.

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.