Ground cinnamon is gorgeous cooked with apples or in baked goods such as buns, cakes, sweet pastries and puddings. Mexicans also used it to flavour chocolate dishes and drinks. Cinnamon bark is added to poaching syrup for fruits such as pears, plums and bananas and to mulled wine or punch. Cinnamon bark is also used to flavour meat, poultry and vegetable stews and can be added to spicy marinades.
