What are the scenarios for using cinnamon as a spice?

Cinnamon refers to the dried bark of the cinnamon plant, which can be used for wanting or making spices, used for seasoning into dishes, and can also be used for coffee, black tea, pickles, etc. to adjust the flavor, is one of the main ingredients in the modulation of five-spice powder, thirteen spices, curry powder, marinade and other composite aromatic spices.

Cinnamon generally comes from cinnamon, geranium cinnamon, yinxiang, fine-leafed incense cinnamon, Chai cinnamon and Ceylon cinnamon.
Cinnamon/cinnamon (cassia) used in traditional food processing or Chinese cuisine should have a sweet aroma mixed with spiciness, and is widely used in marinades, condiments and meat products;
The cinnamon customarily used in Western sweet flavors is Ceylon cinnamon (cinnamon), which is not spicy or bitter, and its characteristic cool sweet aroma is most harmonious with desserts and coffee.
The Role of Spices
Spices and spices are collectively known as aromatic spices because most spices have pungent components and most spices have strong stimulating substances. They have different flavors, varieties, complex composition, many spices have fragrance, odor, pungent and other roles:
The role of cinnamon, cardamom, fennel, coriander and other spices smell fragrant and strong, mostly used to increase the aroma of food.
Corrective action of ginger, garlic, cloves and other spices have a strong odor, mostly used to eliminate odors to the food.
Pungent role of black pepper, chili, pepper and other spices strong flavor, can enhance appetite.
Color role of turmeric and other spices as a natural coloring. Spices are widely used, take cinnamon as an example, you can see the figure of cinnamon or smell the sweet flavor of cinnamon in many product formulation scenarios.
Applications of Cinnamon

Five spice powder, thirteen spice five spice powder and thirteen spices are mainly used to remove the stink, flavor, freshness, and aroma! The five fundamental spices used in the preparation of five spice powder are cinnamon, tangerine peel, dried ginger, peppercorns, star anise, in addition to adding some auxiliary spices. And thirteen spices is in the five spice powder on top of the foundation, and then add a lot of spices, flavor than five spice powder is more intense and more complex. Generally speaking, the fishy flavor of the meal is relatively small, with five spice powder is enough, while the fishy flavor of the heavier meat, it is best to use thirteen spices.
Curry powder curry is composed of a very large number of spices, such as cinnamon, turmeric, cloves, cumin seeds, nutmeg, star anise, bay leaf, caraway seeds, fenugreek, black pepper, chili and so on. Each of these spices has its own distinctive aroma and flavor, some are spicy, some are aromatic, and when combined together, whether with meat, seafood or vegetables, their fusion blossoms into a seemingly conflicting yet harmonized variety of layers and flavors, which is what makes curry the most intoxicating and captivating.
Taiwan old brine brine with many ingredients, different ingredients ratio and focus, the formation of different brine characteristics, Taiwan old brine is to cinnamon, star anise, green onions, ginger and garlic with the use of these spices as a fragrant base to brine a variety of meat ingredients.
Taiwanese sausageTaiwanese sausage is sweet and savory, with a lingering aftertaste, as well as a special spice flavor, thanks to the choice of a dozen or so spices in the sausage recipe, including cinnamon, whose sweet and pungent aroma makes the flavor of Taiwanese sausage even more enticing.
The grade of cinnamon is related to the variety, age and altitude of the tree. The higher the volatile oil, the better the flavor grade. 4%-5% or more high oil cinnamon, also known as “oil cinnamon”, which is usually more than 20 years old, but also grow in a specific area to have the opportunity to have such a high volatile oil.