The real Ceylon cinnamon has several rolled layers of bark. This is the gourmet cinnamon. Once ground, use it in your biscuits, gingerbreads, couscous or simply sprinkle it over whipped cream and ice creams.
With its sweet and round aromas, cinnamon is the spice of childhood! A small madeleine of Proust, it takes us back to apple pies at snack time, hot chocolate, cookies, and of course gingerbread and speculoos!
The advantage of this spice is that it can be used in both desserts and savory dishes (just look at Moroccan pastilla or even Indian curries!).
Cinnamon contains coumarin which, in high doses, can be dangerous to health. The tolerable daily dose should be less than 4.8 mg per day for a 60 kg adult.
Ingredients: Cinnamomum zeylanicum
Possible traces of: celery, sesame, mustard, nuts
Ceylon cinnamon, native to Sri Lanka, is the bark of the cinnamon tree, a tree in the Lauraceae family, coming from the same family as the avocado tree or the bay tree.
How to use cinnamon powder?
Our recipe ideas to use cinnamon in your cooking:
· butternut squash soup with cinnamon : sprinkle a few pinches of cinnamon in your soup before enjoying;
· cinnamon ginger cod: add 1 teaspoon of cinnamon powder to your fish broth;
· Swedish cinnamon rolls / Cinnamon rolls: spread brown sugar, butter, and 3 teaspoons of cinnamon on your dough
