Cinnamon does not in itself taste sweet, but rather it enhances the perception of sweetness in other ingredients. This makes it perfect for sweet bakes and desserts, and for drawing out sweet notes in savoury dishes.
Cinnamaldehyde is the main flavour compound and is sensed by temperature receptors on the tongue, giving cinnamon a warming quality that makes it a good partner for other warming spices. Make further connections through the woodiness of caryophyllene, the penetrating aroma of eugenol, and the floral notes of linalool.
