Cinnamon

Stir ground cinnamon into porridge near the end so its aroma stays lively. For stews, add a stick early and let it infuse; remove it before serving.

Yes: simmer a stick in a liquid dish, then remove it before serving. It will flavour the dish gradually but will not thicken or colour it as evenly as ground cinnamon.

Keep ground cinnamon and sticks in a tightly closed container in a cool, dark, dry cupboard. Sticks generally keep their aroma longer than ground cinnamon; crush or grate a little when you want a fresher flavour.

Cinnamon is at home in apple crumble, cinnamon rolls and spiced biscuits, as well as in rice pudding and porridge. A stick also adds warmth to braised meat, lentil dishes and mulled drinks.

For baking, try an equal amount of mixed spice or a blend of nutmeg and ginger; the flavour will change, so start with less and add more if needed. Cardamom works particularly well in porridge and sweet buns.

Ceylon cinnamon is usually made into thin, papery layers that roll into a fragile stick, and has a delicate, mildly citrusy flavour. Cassia sticks are thicker and harder, with a stronger, more pungent taste; ground cinnamon may be either type.

Yes. Cinnamon is made from the inner bark of cinnamon trees: it curls into sticks as it dries, and can then be ground into powder.

Rub a pinch between your fingers and smell it. If the scent is faint or dusty rather than warmly aromatic, it will add little to a dish.