Ceylon cinnamon

€6.75

Tax included

Our Ceylon Cinnamon is the gourmet cinnamon, it's the real cinnamon. By its subtle notes of roses, lemony hints, warm and sweet flavors. It will fully surprise you with its taste. We have encapsulated all these subtle fragrances in the berlingot.

Cinnamon powder goes well with cardamom, ginger, lemon, star anise, nutmeg, clove.

Net weight : 14g
Usage : Pastries, Desserts, Fruits, White meats
Dimensions :
Recyclable box and cartons : Sorting paper / cardboard

History

Plant & perfume

Fine, sweet and subtle, “Ceylon Cinnamon” (Cinnamomum verumou zeylanicum) is certainly the best of cinnamon. Its flavor resembles the more commonly found cassia cinnamon (Cinnamomum cassia); but it is more exquisite with floral notes almost of roses and hints of orange and lemon. It will express itself perfectly for a diffusion of its flavors in milk, cream, panna-cotta... and will agree pleasantly in pastry.

The Ceylon cinnamon is an evergreen tree, fifteen to twenty meters high. It has leathery, shiny leaves on top. Cinnamon is simply the bark of the harvested tree.

Benefits

Cooking and Virtue

Present in many dishes, both savory and sweet, its use is found in pastries, white meats, compotes, pies, fruits and drinks. Used in powder, it is part of the base of many spice blends.

It is one of the oldest spices because the Egyptians used it to embalm the body. There are also written traces of it in the New Testament which mentions it as more precious than gold.

In addition to its taste, the health benefits of cinnamon are numerous: it is tonic, promotes transit and stimulates the appetite.

Origins

A long journey

Ceylon Cinnamon comes from Sri Lanka, native to the central mountains of the island. The importance of the Cinnamon culture is such that a caste in Sri Lanka was dedicated to it (the Salagama). It was introduced to the Seychelles and then to Madagascar in the 18th century.

Our cinnamon comes from the Vatovavy-Fitovinany region in Madagascar. The cinnamon harvest takes place from January to April. It is done manually when the stems of the cinnamon tree have a diameter of 3 to 5cm; The bark is then removed and then dried for 4 days in the sun to give a high quality cinnamon.