TERRE EXOTIQUE Ground Ceylon cinnamon

Legendary spice! Cinnamon comes from Ceylon, but in ancient times it is mentioned in most legends. Cinnamon was used by the Egyptians for embalming and believed that it would preserve secret rites in a mysterious land. To enter this mysterious land, Queen Hashpsut ordered expeditions to the land of Punta, the “land of God,” now Ethiopia, and thus began the long journey of this spice to the cuisines of the world.

Cinnamon is the bark of the cinnamon tree, Cinnanomum zeylanicum. Harvesting cinnamon requires a great knowledge, as the trees can reach a height of 10 m. The fine inner bark is cut and carefully removed, then dried.

Cinnamon is used in cuisines around the world to flavor drinks, desserts, dishes or garnishes. This spice is used in both sweet and savory dishes. Very often it is used to flavor various pastries, such as cakes, rolls, biscuits. When making breakfast, cinnamon tastes great with porridge, granola, yogurt or for baking pancakes … Perfect with fruits such as fried apples, stewed rhubarb and fried pears. Cinnamon can also be mixed with honey and poured over chopped bananas, kiwis, oranges and strawberries. Cinnamon also emphasizes the taste of many vegetables, such as fried carrots or pumpkins. Used in vegetable soups, stuffed eggplants or peppers. It is also popular for seasoning rice or couscous.

Ingredients

Cinnamomum zeylanicum.

Country of origin
Madagascar

Storage conditions

Store in a dry and cool place.