Available in 30g ECO Pack
One of the most common kitchen spices, Cinnamon has a sweet, spicy flavour & woody fragrance and is used in a variety of sweet and savoury dishes.
– It is commonly used in pies, cakes, biscuits, and desserts to add sweet spiciness.
– Adds a depth of flavour in any milk, chocolate or apple based dishes.
– Use Cinnamon when pickling and in preserved goods.
– Cinnamon is perfect sprinkled on top of cappuccinos and other hot drinks (it is especially nice in mulled wine).
– For Cinnamon Tea; break a cinnamon stick and steep for 10 minutes in a cup of boiling water. Sweeten with a little honey if required.
– In savoury dishes, cinnamon adds an exotic Middle Eastern flavour that is especially suited to lamb and chicken – try it in your casseroles or stews!
– Add to curries and savoury rice dishes
The VarietyCinnamon is the dried bark of the trees in the evergreen family of the genus Cinnamomum. Both the common varieties, Cinnamon & Cassia, are from different families of the same genus. Cinnamon is defined as the dried bark of the genus Cinnamomum and it is common usage to call them both “cinnamon”, with a majority of the market being of cassia origin.
For Your Appreciation
We have chosen our cinnamon for its punchy flavour that is demanded in kiwi baking & cooking. It has a more complex flavour than inferior Chinese Cassia.
Ceylon Cinnamon has a milder, more floral flavour that adds subtle depth to traditional Indian curries.
Cinnamon was highly prized in ancient times and has had documented use through history.
For Your Convenience