Cinnamon Sticks – Ceylon
Available in15g ECO Pack
Finest quality Ceylon Cinnamon from Sri Lanka. Prized for its mild, floral flavour that adds unrivalled depth to authentic curries, and mild spice to baked goodies.
Suggested Uses
Use Ceylon cinnamon to add depth of flavour to Indian and South Asian curries and dishes. Add a cinnamon stick to a slow cooked dish, where the long cooking time draws the full flavour, then remove before serving.
The fine bark can be grated for use in baking and its sweet-spicy flavour pairs particularly well with fruits, vegetables, lamb & beef dishes, sweet baking and is used to enhance soups and impart fragrance and flavour to rice dishes.
The Variety
Cinnamon as the dried bark of the trees in the evergreen family of the genus Cinnamomum. Both Cinnamon & Cassia are from different families of the same genus
Cinnamomum verum, known as True Cinnamon, grown in, and native to, Sri Lanka. Cinnamon is obtained from the inner bark and characterised as a tight quill of fine flaky bark, whereas cassia cinnamon is a thicker curl of bark
For Your Appreciation
Cinnamon is used in widely both sweet and savoury foods. It has been used and highly prized since ancient times, and was in fact a gift considered fit for monarchs and even for a god.
Cinnamon is known for its health benefits, and especially Ceylon Cinnamon due to its low content of coumarin compared to more common cassia cinnamon
I want all New Zealanders to discover the natural, healthy way to add taste and flavour to food.
