Ground Ceylon Cinnamon

Livré en sachet refermable 

Sans OGM - Sans ionisation - Sans nanomatériaux -

Uses in Cooking and Beyond:

This cinnamon, with its smooth, sweet flavor and delightful aroma, and its fine flour-like texture, is particularly well-suited for dessert preparation!

In the kitchen, cinnamon pairs wonderfully with apples, apricots, and nearly all fruits, whether in compotes, pies, or jams. It also adds depth to chocolate, liqueurs, and spirits (like mulled wine, hypocras, punch, and spiced rum). It sweetens coffee and blends beautifully with teas.

For liquid-based preparations like alcohols, ground cinnamon works well, but I prefer whole cinnamon, which you can crumble as needed. Whole sticks leave no residue in liquids, avoiding the need for filtering.

Cinnamon is also a key ingredient in Oriental tagines and many Indian dishes. It’s inseparable from spice blends like the "five-spice" mix (Asian cuisine) and "four-spice" mix (for stuffings and pâtés), as well as gingerbread spice blends.

Some studies suggest that cinnamon has numerous interesting medicinal properties.

Who am I?

Origin: Madagascar

Scientific name: Cinnamomum

Cinnamon is derived from the inner bark of the cinnamon tree, a species in the Lauraceae family (the same family as bay laurel). Today, the tree is cultivated in warm regions around the world.

The flavor of cinnamon comes from the aromatic oil contained in the wood of the tree. The part used for cinnamon is the thin inner layer of the bark, which must be scraped by hand. For whole sticks, the bark is rolled and dried. The work involved in producing each cinnamon stick is considerable! Ground cinnamon is simply pulverized from this inner bark.

A Little History:

The Chinese have been harvesting cinnamon since ancient times. It has been known since antiquity, used by the Egyptians in the embalming process.

Cinnamon didn’t reach France until 1220, and it appears in the famous medieval spiced drink known as "hypocras."