Cinnamon sticks Ceylon whole

Cinnamon sticks Ceylon

Ceylon cinnamon smells and tastes somewhat milder than cassia cinnamon, as it contains less essential oils. Its spicy-woody cinnamon aroma enhances especially sweet dishes in Europe, but also savory dishes in Asia and North Africa.

€2.00 *
Content: 4 Stück Stck. (€10.00 * / Stck.)

Prices incl. VAT plus shipping costs

Ready to ship today,
Delivery time appr. 1-3 workdays

Menge:

  • 11391004
  • Ceylon cinnamon, cinnamon sticks, Sri Lanka cinnamon, real cinnamon, Canehl
  • 09061100
also: ceylon cinnamon, sri lanka cinnamon, real cinnamon, canehl Description: Cinnamon has... more
Cinnamon sticks Ceylon

also: ceylon cinnamon, sri lanka cinnamon, real cinnamon, canehl

Description:
Cinnamon has been known for thousands of years. The aromatic spice is the bark of the cinnamon plant. Ceylon cinnamon comes from the island of Sri Lanka (formerly Ceylon) in the Indian Ocean. The sticks differ from whole cassia cinnamon in that they are more tightly rolled and consist of a thinner layer of bark. They are almost odorless at first. Only when one breaks a stick can the full cinnamon aroma be perceived.
In Europe, cinnamon is mainly used for desserts. Its distinctive sweet aroma gives a characteristic flavor to rice pudding, baked apples, compotes and various pastries. Only in Southeastern Europe is cinnamon traditionally used (albeit in small quantities) to flavor ground meat.

In India, the Arab world, and especially in China, cinnamon is used as a matter of course in the preparation of savory dishes. The Chinese, however, use only cassia cinnamon in their characteristic stews. Indian curries, pilafs and garam masalas also frequently feature cinnamon as a seasoning ingredient. Characteristic of Oriental cuisine is the often sweet taste of savory dishes. In addition to various dried fruits (figs, apricots, raisins) and spices (cardamom, cloves), cinnamon is also responsible for the sweet character of the dishes. It flavors tajines, stews, couscous and other dishes based on meat or vegetables. For this reason, it is also found in numerous traditional spice mixtures there.

Ceylon cinnamon contains less coumarin than cassia cinnamon, which is why it is preferable to cassia cinnamon in cases of frequent and generous use and known coumarin intolerance.

Usage:
Use Ceylon cinnamon in quantity to taste. The sticks must be boiled in liquid, or sautéed in hot fat to develop their full flavor. Because of its distinct aroma, use cinnamon sparingly so as not to drown out the flavor of other ingredients.

Only ground cinnamon is suitable for baking and dishes that contain little liquid.

Known dishes:
Cinnamon stars, lamb tagine, mishmisheya, bifteki, baked apple, rice pudding, master sauce, kibba, falafel, cinnamon tea.

Aroma/Flavor:
Woody spicy cinnamon aroma.

Harmonizes with:
Fennel, ginger, cardamom, coriander, nutmeg, clove, star anise, Szechuan pepper.

Origin:
Sri Lanka

Shape: whole
Aroma: sweetish
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