Cinnamon is the ultimate comfort food spice. It evokes memories of warmth and happiness for most American consumers. Spices like cinnamon that have been relegated to sweet preparations in the U.S. are now taking a savory stand, as they have for centuries in Asia and Latin America.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.

Cinnamon’s familiarity is its strength, creating a springboard for adventurous flavor potential. There is a fun opportunity to shift guest perception to “Wow! I didn’t know cinnamon could taste like that!”

—ROB CORLISS, Chef/Founder, ATE (All Things Epicurean)

The adoration of cinnamon is not going away anytime soon; it is a traditional savory ingredient in many cultures and adds delicious warmth to dishes, particularly to red meat. This is the result of broader cultural exploration and will be a trend that proliferates.

—BRAD BARNES, Chef/President, Pure Food Consulting

Cinnamon is not just for baking; it is an excellent ingredient in savory dishes that may be out of the norm. Cinnamon is delicious in a brown butter-pear vinaigrette served drizzled over seared scallops or fish tossed with winter greens. Often found in Indian dishes, cinnamon sticks add a delightful fragrance to steamed basmati rice with a few lime leaves tossed in.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen

Cinnamon is the ultimate comfort food spice. It evokes memories of warmth and happiness for most American consumers. Spices like cinnamon that have been relegated to sweet preparations in the U.S. are now taking a savory stand, as they have for centuries in Asia and Latin America.

—ROBERT DANHI, Curator of Cultures, Chef Danhi & Co.

Cinnamon’s familiarity is its strength, creating a springboard for adventurous flavor potential. There is a fun opportunity to shift guest perception to “Wow! I didn’t know cinnamon could taste like that!”

—ROB CORLISS, Chef/Founder, ATE (All Things Epicurean)

The adoration of cinnamon is not going away anytime soon; it is a traditional savory ingredient in many cultures and adds delicious warmth to dishes, particularly to red meat. This is the result of broader cultural exploration and will be a trend that proliferates.

—BRAD BARNES, Chef/President, Pure Food Consulting

Cinnamon is not just for baking; it is an excellent ingredient in savory dishes that may be out of the norm. Cinnamon is delicious in a brown butter-pear vinaigrette served drizzled over seared scallops or fish tossed with winter greens. Often found in Indian dishes, cinnamon sticks add a delightful fragrance to steamed basmati rice with a few lime leaves tossed in.

—KATHY CASEY, Owner, Chef and Mixologist, Kathy Casey Food Studios – Liquid Kitchen