What Goes With Cinnamon? 29 Best Flavour Pairings

Cinnamon goes best with apple, pear, banana, honey, sugar, vanilla and nutmeg in sweet cooking, and with lamb, lentils, rice, tomato and harissa in savoury dishes. Its sweet, woody warmth makes fruit taste riper and slow-cooked meat taste deeper, so it bridges dessert and dinner like few other spices.

Spices

• Nutmeg — the two share sweet, woody notes and together form the base of almost every warm baking blend.
• Ginger — ginger's zesty heat sharpens cinnamon's mellow sweetness in gingerbread, chai and curries.
• Star anise — sweet liquorice meets sweet wood; a classic duo in pho broth, five-spice and mulled wine.
• Clove — a pinch of clove adds a pungent, numbing edge that keeps cinnamon from tasting one-note.
• Cardamom — floral, citrusy cardamom lightens cinnamon in Scandinavian buns and Indian rice.
• Bay leaf — both bring a gentle, resinous warmth to braises, biryani and spiced rice.
• Harissa — chilli heat plus cinnamon warmth is the backbone of North African tagines and stews.

Fruit

• Apple — apple's crisp acidity and sweetness make cinnamon taste brighter; the pie, crumble and strudel trio.
• Pear — soft, floral pears love a cinnamon stick in their poaching syrup.
• Banana — ripe banana's caramel notes and cinnamon's warmth make banana bread taste extra cosy.
• Peach — a dusting on grilled or baked peaches adds depth to their juicy sweetness.
• Strawberry — a tiny pinch gives strawberry jam or compote a surprisingly grown-up warmth.
• Orange — orange zest and cinnamon are the scent of mulled wine and festive bakes.

Sweet Things

• Sugar — cinnamon sugar is a classic for a reason; caramelised sugar and cinnamaldehyde are a perfect match.
• Honey — floral honey and woody cinnamon are lovely on toast, in baklava and in hot drinks.
• Vanilla — vanilla rounds out cinnamon's spicy edge in custards, cakes and rice pudding.
• Cocoa — cinnamon lifts chocolate's bitterness, as in Mexican hot chocolate and brownies.
• Maple syrup — maple's toasty sweetness and cinnamon make the ultimate pancake and porridge topping.

Dairy & Cheese

• Milk — milk fat carries cinnamon's aroma beautifully in rice pudding, horchata and warm drinks.
• Yogurt — tangy yogurt with honey and a pinch of cinnamon makes a fast, balanced breakfast.

Grains & Starches

• Oats — cinnamon makes porridge, flapjacks and oat cookies taste sweeter without extra sugar.
• Rice — a stick simmered with rice perfumes pilaf and biryani, and it is essential in rice pudding.
• Sweet potato — roasted sweet potato's caramel sweetness is made for a cinnamon dusting.
• Pumpkin — earthy, sweet pumpkin and warm cinnamon are the heart of pumpkin pie and spiced soup.

Nuts & Seeds

• Almond — toasted almonds and cinnamon add nutty warmth to pastries, granola and Moroccan pastilla.
• Pecan — buttery pecans and cinnamon are a sticky-bun and pecan-pie favourite.

Proteins

• Lamb shoulder — cinnamon's sweetness balances lamb's rich, gamey fat in tagines and Greek braises.
• Lentil — a stick in a pot of spiced lentils adds quiet warmth to their earthy flavour.

Drinks

• Coffee — cinnamon's sweet wood softens coffee's bitterness; try a stick in the pot.

Classic combos

• Cinnamon + apple + brown sugar — the apple pie and crumble trio, where cinnamon makes the fruit taste riper.
• Cinnamon + ginger + nutmeg + clove — the warm spice blend behind pumpkin pie, gingerbread and spiced cakes.
• Cinnamon + lamb + apricot + cumin — a Moroccan tagine, sweet and savoury in perfect balance.
• Cinnamon + milk + rice + vanilla — creamy rice pudding, comfort in a bowl.
• Cinnamon + red wine + orange + clove — mulled wine, the smell of winter.
• Cinnamon + cocoa + chilli — Mexican-style hot chocolate with a warm, gentle kick.

Pairings to avoid

• Delicate white fish — cinnamon's sweet wood easily drowns the mild flavour of cod or halibut; save it for richer fish or skip it.
• Light green vegetables — fresh peas, asparagus and green beans taste muddled with cinnamon; brighter herbs suit them better.
• Heavy hands in savoury food — more than a stick or a pinch tips a stew into dessert territory, so add little and taste as you go.
• Too long in the pot — a stick left in a braise keeps getting stronger; fish it out once the dish tastes right.