Cinnamon with BBQ — what is it and why use it in a rub?

You may know cinnamon from apple pie, but it also works in savory spice blends. It adds a warm, sweet-spiced aroma to meat or vegetables, for example. Type, amount and the other ingredients determine whether it stays subtle or stands out strongly.

Ingredient guide · The Rub Kitchen

Quick answer: cinnamon is dried inner bark from trees in the genus Cinnamomum. In a BBQ rub, use it as an aromatic accent. Start with a little and adjust the amount to the whole dish.

Several brown cinnamon sticks overlapping on a white background

What is cinnamon?

Cinnamon is made from dried inner bark from trees in the genus Cinnamomum. It is sold as sticks or ground powder.

A useful distinction is Ceylon cinnamon versus cassia types. Cassia does not refer exclusively to a single botanical species:

  • Ceylon cinnamon (Cinnamomum verum): generally milder in flavor and much lower in coumarin than cassia cinnamon.
  • Cassia cinnamon: a collective term for several traded cinnamon species, including Chinese cassia. Generally stronger in flavor and higher in coumarin; levels vary between products.

Germany's Federal Institute for Risk Assessment (BfR) describes this distinction and advises against consuming large amounts of cassia cinnamon over prolonged periods. This is not individual dosing advice. Species cannot reliably be determined from ground cinnamon's color alone; check the product description. Read the BfR explanation of cinnamon and coumarin.

How does cinnamon taste in BBQ?

Cinnamon adds a warm, sweet-spiced aroma. Combine it to taste with allspice, ground ginger and black pepper. How strongly it comes through depends on the dose, product and rest of the dish. This sweet-spiced flavor is different from caramelization during grilling.

Ceylon versus cassia for BBQ

Ceylon is generally described as milder and cassia as stronger. Neither is automatically better for meat. Choose according to the recipe and your preferences, start with a little and avoid burning fine spices. Long cooking does not necessarily make cassia bitter.

Why use cinnamon in BBQ rubs?

Our Shawarma BBQ Rub contains cinnamon alongside ingredients including cumin, coriander and sumac. Its warm aroma provides a different accent from those spices' earthy and fruity-tart notes. Check the current packaging for the full composition and dosing advice.

For your own spice blend, combine cinnamon with ingredients such as allspice, ginger, cumin or cardamom. Some jerk and shawarma recipes use cinnamon; composition and preferences vary between cooks. If you prefer a ready-made Jamaican-inspired flavor direction, our Jamaican Jerk BBQ Rub combines ingredients including thyme, allspice and Scotch Bonnet.

You can also try a small amount of cinnamon in your own American BBQ-inspired blend with smoked paprika or brown sugar. Make a separate test portion and assess the combination after cooking.

How should you store cinnamon?

Store cinnamon dry, dark and tightly closed, away from heat and steam. Use clean, dry utensils. Follow the best-before and storage information on the packaging; aroma and quality depend on the product and storage. Fading aroma is not a safety check. Do not use a product with mold, pests or clear contamination.

Using cinnamon for BBQ

Start with a small measured amount and assess the complete recipe on a cooked test portion. Cinnamon can suit chicken, lamb, duck, pork or vegetables; the desired flavor and other ingredients determine the appropriate amount. Record how much you use in a homemade blend so you can repeat a successful combination. Keep your dry stock separate and do not taste spices or marinade that have been in contact with raw meat.

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