Cinnamon
Cinnamomum verum
Use:
Cinnamon is used dried, cut or crushed into pieces. Cinnamon is very versatile. In Europe it is used for desserts, for Christmas, for food and hot drinks. In oriental cuisine it seasons meat, fish dishes and curries. Cinnamon oil is also added to cola-like beverages and soft drinks.
Origins:
Cinnamon is native to Sri Lanka but also comes from southwest India, the Seychelles and Madagascar.
see Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Cinnamon
-
Ankerkraut Ground Cinnamon, 75 g
- Very versatile spice
- Reminiscent of Christmas
- Ideal for Far Eastern recipes
-
Regional Co. Cinnamon, 35 g
- Sweet, earthy aroma
- For savoury & sweet recipes
- Exquisite taste
-
KOTÁNYI Cinnamon, Whole, 225 ml
- Ideal for mulled wine
- For seasoning meat dishes
- Sweet and spicy aroma
-
KOTÁNYI Ground Cinnamon, 100 g
- Suitable for sweet & savoury dishes
- Warm, spicy taste
- Formerly a symbol of wealth
-
KOTÁNYI Ground Cinnamon, 312 g
- Perfect for the cold season
- Sweet, spicy taste
- Warming and aromatic
-
KOTÁNYI Cinnamon Sticks, 260 g
- Unmistakable aroma
- Sweet and spicy
- Adds a warm touch
-
-
Ehrenwort Organic Lavender Flowers, 35 g
- Great flavours
- Enjoy with rice pudding & baked apples
-
KOTÁNYI Ground Cinnamon (Zimt), 45 g
- Practical, resealable glass
- For pastries, cereal & rice pudding
