Cinnamon comes from the aromatic bark of a tree native to Sri Linka, India, and Burma. Buy it as sticks (or quills) or ground. Cinnamon is traditional in gingerbread, mulled wine, and chocolate cakes and desserts. Cinnamon is also good with apples and pears, and tempers savory dishes like lamb tagine. Cinnamon sticks have a sweeter, subtler flavor and a longer shelf life than ground. Whole cinnamon is best ground in a clean coffee mill.

Recipe: Lamb Tagine with Cinnamon, Saffron, and Dried Fruit