Available in 20g ECO Pack
One of the most common kitchen spices, Cinnamon has a sweet and spicy flavour and a woody fragrance and is used in a variety of sweet and savoury dishes.
– Cinnamon quills can be used whole in curries and stews, where the long cooking draws out the flavour. Add at the start of cooking then remove before serving.
– Cinnamon is great for pickling and in preserved goods.
– Cinnamon sticks are perfect grated on top of cappuccinos and other hot drinks, and are essential in spiced 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.
– Add to a poaching liquid for fruit, especially poached pears.
– 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 species 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 AppreciationCinnamon sticks, or ‘quills’, are made from long pieces of bark that are rolled and dried.
We have chosen our cinnamon for its punchy flavour that is demanded in kiwi baking and 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.
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