Cinnamon bark is one of the few spices that can be consumed directly.
Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and sweets.
It is often mixed with rosewater or other spices to make a cinnamon-based curry powder for stews or just sprinkled on sweet treats.
It is also used in sambar powder or BisiBelebath powder in Karnataka, which gives it a rich aroma and tastes unique. It is also used in Turkish cuisine for both sweet and savoury dishes.