The cinnamon berry originates from China, and comes across as a delightful mix of cinnamon and pepper with a very strong cinnamon aroma and floral notes, in fact the taste could maybe be best described as like a chai spice blend. Very rare and exotic, the berry has been used for centuries and pops up in mediaeval recipes including mulled wine, pickles and marinades, and also the ‘pfeffernusse’, a hard biscuit enjoyed in Germany at Christmas time. It is also considered one of the 50 fundamental herbs/spices used in traditional Chinese medicine. More modern uses include using in stewed fruit and fruit compote (in the same way you would use cloves or allspice), and in marinades for meat or poultry. It is also very good when added to a peppercorn mix for the grinder, giving an added aroma and depth. All in all, cinnamon berry is a fascinating new addition to our range!
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Cinnamon Sugar
Sugar and spice make all things nice, the saying goes, and this is certainly true in the case of this simple blend of cinnamon and fine white sugar. The already sweet, woody and aromatic flavour of the cinnamon balances perfectly with the sugar, which in turn actually helps intensify the flavour of cinnamon. While it is versatile, this blend comes into its own in the sweets and patisserie area. It is wonderful when used to dust pastries (especially profiteroles) and cakes, or when used to give a custard or white sauce a lift. It can be stirred into your morning porridge, or sprinkled on hot buttered toast for an equally delicous breakfast. But perhaps best of all, use cinnamon sugar sprinkled over the top of a classic English bread and butter pudding before slipping it under a hot grill for a minute to give it a crunchy, sweet and exotic crust. With this blend, the proof is definitely in the pudding!
Cinnamon Powder, Indonesian
Indonesian cinnamon is stronger and more robust than true cinnamon, and due to this it is particularly useful for using in curries and other dishes which have quite a lot of strong flavours going on.
This powder is excellent when used as an ingredient in garam masala, and it is also a valuable ingredient in chai masala, basically any dish or preparation where a strong, vibrant cinnamon flavour is needed.
For times when a more delicate flavour of cinnamon required, we recommend that you use true cinnamon, most commonly known as Ceylon cinnamon.
In short, we like to refer to Indonesian cinnamon as the male (strong & robust) and the Ceylon as the female (gentle & aromatic) 🙂
Cinnamon Stick, Indonesia
An aromatic bark that provides a sweet, spicy flavour to dishes. Stronger in flavour to real cinnamon (from Sri Lanka), this robust Indonesian Cinnamon is mostly used in savoury dishes like curries, stews and in the braising liquid for meat. To use, simply break off a piece and add directly into your dish when cooking.
Cinnamon Powder, Ceylon
Sri Lankan cinnamon, most often referred to as Ceylon cinnamon, is the only type of cinnamon that is ‘true cinnamon’. There are other species that are closely related but these are known as Cassia. Ceylon cinnamon is typically more expensive than any of the other varieties of cassia and is said to have more health benefits. It is often difficult to see the difference between cinnamon powders that have been made using true cinnamon versus the different cassias. I’ve found that Ceylon cinnamon powder has a lighter colour and a more woody texture. In terms of flavour, Ceylon cinnamon is much gentler and is beautifully aromatic and slightly earthy. The powdered cinnamon made from cassia is more spicy and stronger in flavour.
Ground Cinnamon is perhaps the most common baking spice. It is used in desserts, bakery goods or mixed with other ground spices to create different blends. In general, cinnamon is a great spice to use during the winter months for its lovely warm and fragrant flavours. Also great added to teas with a chunk of fresh ginger.
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