Product Description
Cinnamon sticks emit a warm and spicy aroma, combining sweet and woody notes with a hint of spiciness. Its fragrance is comforting, reminiscent of the gentle scents of autumn and the holiday season. Cinnamon sticks add a subtle and deep aromatic dimension to a variety of sweet and savory dishes.
In Western cuisine, cinnamon sticks are frequently used to flavor desserts such as compotes, apple pies, puddings, and hot chocolates. They are also presented as decorative elements on the plate. They can also be used for infusing in hot beverages like tea, coffee, or mulled wine, adding a touch of sweet and spicy aroma.
To grind cinnamon sticks, you can use a spice or coffee grinder. A blender or food processor can also be used to grind them if you don’t have a grinder.
Cinnamon is a spice obtained from the inner bark of the cinnamon tree, an evergreen tree belonging to the Lauraceae family. Its botanical name is Cinnamomum verum, also known as Cinnamomum zeylanicum. Native to Sri Lanka, cinnamon is also cultivated in other tropical regions of Southeast Asia, India, and Madagascar.
The cinnamon tree can grow up to 15 meters in height. Its oval, leathery, dark green leaves are arranged alternately on the branches. The cinnamon tree’s flowers are small and greenish, grouped in clusters.
However, it is the inner bark and outer bark of the cinnamon tree that are harvested to produce cinnamon. The inner bark is harvested by hand, dried, and then transformed into cinnamon sticks or ground into powder, while the less sweet outer bark is often used to produce cinnamon essential oil.
The only royal and gourmet cinnamon is Ceylon cinnamon and is a spice obtained from the inner bark of several species of trees of the genus Cinnamomum. The use of this spice is millenarian, both medicinally and in cooking.
Real cinnamon is sometimes confused with cinnamon (Cinnamomum cassia), another more bitter and intense variety known as cinnamon from China, but of inferior quality.
Cassia is a perennial tree native to southern China and because it is abundant, it is the most common type of cinnamon used. It tends to be a dark reddish-brown colour with thicker sticks and a rougher texture than Ceylon cinnamon. Ceylon is dark brown and contains many tight sticks with soft layers.
Ingredients:
Cinnamon stick (Cinnamomum zeylanicum).
Allergens:
May contain traces of celery, sesame, mustard, nuts.
Storage:
Keep in a dry place at room temperature.
Usage Suggestions:
Once ground, use it in your biscuits, gingerbreads, couscous or simply sprinkle it over whipped cream and ice creams.
Country of Origin:
France
Distributed by:
Socilink Lda
Rua Quinta dos Álamos n.º 3, 2625-577 Vialonga, PORTUGAL
Notice about our product information:
Always confirm the information on the article label. Food products are subject to constant change, for this reason, we recommend that you always read the labeling information that accompanies each product, including the nutritional information, ingredient list, storage, preparation and use instructions as well as other information before use or consumption.
