Real cinnamon originally comes from Sri Lanka. It is the bark of an evergreen tree from the laurel family. Cinnamon sticks are made from Ceylon cinnamon by pushing several dried bark layers together. This cinnamon is also called Kaneel, it is a little lighter and tastes finer. Cinnamon has a pleasantly sweet, woody aroma that is delicate yet intense; its taste is fragrant and spicy, with hints of clove and citrus fruit. Ceylon cinnamon has less coumarin than Cassia cinnamon.
Use:
Cinnamon is not only a good tip for Christmas, it is now an indispensable ingredient in various desserts and also in African and Indian cuisine. Ground cinnamon refines all kinds of food and drinks. The fine cinnamon aroma goes well with all kinds of desserts, spiced breads and cakes; the combination of cinnamon with apples, bananas, pears and chocolate tastes particularly good.
Origin: Sri Lanka
Storage:
Cinnamon should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
