The real Ceylon cinnamon has several rolled layers of bark. This is the gourmet cinnamon. Once ground, use it in your biscuits, gingerbreads, couscous or simply sprinkle it over whipped cream and ice creams.
The advantage of this spice is that it can be used in both desserts and savory dishes (just look at Moroccan pastilla or even Indian curries!).
Cinnamon contains coumarin which, in high doses, can be dangerous to health. The tolerable daily dose should be less than 4.8 mg per day for a 60 kg adult.
· butternut squash soup with cinnamon : sprinkle a few pinches of cinnamon in your soup before enjoying;
· cinnamon ginger cod: add 1 teaspoon of cinnamon powder to your fish broth;
· Swedish cinnamon rolls / Cinnamon rolls: spread brown sugar, butter, and 3 teaspoons of cinnamon on your dough (find the complete recipe below);
· apple pie: sprinkle 1 teaspoon of cinnamon powder on your apples before placing them on your dough;
· cinnamon shortbread cookies: add 2 teaspoons of cinnamon powder to your shortbread dough and knead by hand;
· pear caramel tart : sprinkle 1 teaspoon of cinnamon powder on your pears before placing them on your dough.
Cinnamon, Cinnamomum zeylanicum, which requires very precise harvesting, comes from a tree that can reach between 10 to 15 meters high.
New branches are cut and stripped of their fragrant outer bark, which is the spice we all have in our cupboards: cinnamon.
Once the bark of the tree is dried, it becomes cinnamon sticks that can be used directly in cooking or ground to produce cinnamon powder.
The cinnamon tree is mainly grown in Sri Lanka, but also in other tropical regions of the world.
On the flavor side, Ceylon Cinnamon is sweeter, more delicate, refined, and less spicy than Cassia Cinnamon, which is stronger and more powerful.
Cassia Cinnamon represents almost 90% of the cinnamon available on the market, and it is less expensive, while Ceylon Cinnamon is more expensive and rare to find due to its superior quality.
Cinnamon originated in Ceylon. In antiquity, cinnamon was surrounded by many legends. The Egyptians, who used it for embalming, believed that it grew according to secret rites in a mysterious and distant land. To uncover this mystery, Queen Hatshepsut sent an expedition to the country of Punt, the "Land of God," which is now Ethiopia, and opened the route of spices.
In Rome, there was a rush for luxury Indian products such as pepper, cinnamon, ginger, pearls, and ivory.
During the Renaissance, the Portuguese, English, and Dutch engaged in a war to monopolize these spices, which they spread all over the world.
Allergen | Absence |
---|---|
Native country | Sri Lanka |
Genus and botanical species | Cinnamomum verum |
Ingredients | cinnamon in powder |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1000 kJ / 243 kcal VN Matière grasse (fat) : 1.2 g Dont acide gras saturés (of which saturated fat) : 0.4 g VN Glucides (carbohydrate) : 27.5 g Dont sucres (of which sugars) : 2.2 g VN Protéines (protein) : 3.9 g Vn Sel (salt) : 0.025 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |