True cinnamon comes from the bark of an evergreen tree native to Sri Lanka and India which grows to a height of 8-20 metres. The leaves are petiolate, entire, mid green in colour with the underside being a paler green than the upper side, leathery ovate and up to 18cm in length. Young leaves are paler green with a reddish tinge, the leaves have 3-5 longitudinal veins. The 6-petaled flowers are approximately 3mm in diameter, pale yellowy-white in colour and form panicles of blooms which are 5-7cm in length. Flowers give way to fleshy fruits which are ovoid in shape, black in colour when ripe and 1.5-2 cm in length.
What types of Ground Cinnamon do we stock?
What is the Latin name for Ground Cinnamon?
The Latin name for Cinnamon is Cinnamomum zeylanicum. Other names include: Sri Lanka Cinnamon, True Cinnamon, Sweet Wood, Cinamonas, Dalchini, Canela, Cannelle Ceylan, Zimt, Kanel, Cannella, Qurfa, Kanellë, Ceylonski Cimet, Seiron-Nikkei, Koritsa, Korytsya & Cây quế.
What plant family does Cinnamon come from?
Cinnamon comes from the plant family known as Lauraceae.
Where does Ground Cinnamon come from?
Our Ground Cinnamon comes from Madagascar and is ground in Spain. Our Fairtrade Organic Ground Cinnamon is from Sri Lanka.
What’s the history of Ground Cinnamon?
Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BC. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs. In Ancient Egypt, cinnamon was used to embalm mummies. Through the Middle Ages, the source of cinnamon remained a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the trading ports of Egypt, but where it came from was less than clear.
Cinnamon has a sweet, woody fragrance and a sweet yet spicy flavour.
What is the suggested use for Ground Cinnamon?
Cinnamon can be added to both sweet and savoury dishes, sprinkle into bread, biscuit, cake and muffin recipes, it can be added to curry powder blends, stirred in to soups, stews and tagines., it works well with chicken, lamb and beef. Add to crumble toppings and the fillings of apple and pumpkin pies, sprinkle onto porridge, muesli, pancakes for a sweet spicy flavour. You can also blend it into butter and make spicy cinnamon toast, try the butter on toasted teacakes and crumpets to! Cinnamon can be added to scented sachets and pot pourri mixes and to mulled wine and cider blends.
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