Cinnamon Ceylon ground

Cinnamon Ceylon

Ceylon cinnamon smells and tastes somewhat milder than cassia cinnamon because it contains fewer essential oils. Its spicy-woody cinnamon aroma refines in Europe especially desserts, but in Asia and North Africa also savory dishes.

€2.00 *
Content: 50 Gramm g (= 40€ * / 1kg)

Prices incl. VAT plus shipping costs

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Menge:

  • 11393050
  • Ceylon cinnamon, Sri Lanka cinnamon, real cinnamon, Canehl, cinnamon
  • 09062000
also: ceylon cinnamon, sri lanka cinnamon, real cinnamon, canehl Description: Cinnamon has... more
Cinnamon 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.

Cinnamon is largely used in Europe 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 blends 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 powder can be added at the beginning or end of the preparation. Because of its distinct flavor, 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: ground
Aroma: sweetish
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