Sri Lankan cinnamon, or ‘true cinnamon’ as it is often referred to, comes from the better quality, inner layer of the cinnamon bark. The quills, native to Sri Lanka, are tightly rolled into metre-long quills and then cut to size as we often see it here in the UK. The flavour of this beautiful cinnamon is delicate, sweet & subtle and is perfect for use in desserts.
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Pumpkin Spice Latte
New to our range of spiced Latte blends is this wonderful Autumn-friendly Pumpkin Spice variety, which combines the spices traditionally used in a pumpkin pie to make an aromatic drink which will certainly keep you warm inside! The blend includes cinnamon and ginger plus small amounts of nutmeg and cloves, the four coming together in a deliciously fragrant brew with a sweet spicy bite. To make the drink, make your Latte as you normally would, adding 2tsp of pumpkin puree (optional) along with 1/4tsp of the spice blend. A Pumpkin Spice Latte is usually finished with a squirt of whipped cream topped with a sprinkle of the spice blend, making it look as good as it tastes. And as a Halloween/Bonfire Night treat for the grown-ups, a shot of brandy or rum will do this delightful drink no harm at all.
As well as making Latte, Pumpkin Spice is of course perfect for making an actual pumpkin pie, so the fruit from those hollowed-out Halloween pumpkins doesn’t have to go to waste.
Dhansak Curry
Long a High Street curry house favourite, Dhansak is a rich, full-flavoured curry based on lentils. The UK version, tasty as it is, however bears little relation to the ‘real thing’, which is a speciality of India’s Parsi community usually enjoyed on a Sunday due to the long cooking time involved. Luckily our Dhansak curry blend works with both! A UK Dhansak is made with lentils and pineapple, so is rich, thick and with a distinct sweetness. The meat used can be either chicken or lamb. It is usually quite a hot curry too. The Indian original is much more complex, almost always made with mutton or goat, and vegetables including aubergine, potato and pumpkin. A main flavour will be methi (fenugreek) leaf, and the dish is very aromatic with cardamom, cloves, nutmeg and cinnamon all featuring. There is of course no pineapple involved!
Thai 7 Spice
The Thai equivalent of the Chinese five spice or the Indian garam masala, this is an all-purpose seasoning blend which is used in Thai style stir fries to bring out the full flavour of the food. Ingredients include coriander, cinnamon, star anise, cloves and chilli, and 7 spice gives your dish a warm and aromatic flavour, the hint of chilli giving it a little bit of punch too. Mixed with a bit of extra salt, 7 spice can be used as a dry rub for chicken to good effect, and the same combination really works well as a table condiment for a Thai meal.
ALLERGY INFORMATION; This product contains Mustard
Butterfly Pea Flower
This lovely new product has just landed from South East Asia, where it has been used to brew tea for centuries. Its main notable quality is its bright blue colour, and due to this it has been used as a dye for just as long. In Thailand and Vietnam Butterfly Pea Flower is mixed with honey and lemon for an after-dinner drink to aid digestion, and there is a cold version also enjoyed where the tea is mixed with honey, mint, cinnamon, passion fruit and ginger. The flavour of the tea itself is earthy and woody, similar to a fine green tea. Interestingly the colour of the tea changes when lemon juice is added, from blue to purple. And the tea will turn bright red if hibiscus leaves are added. Another use related to colour is in cocktails, where a butterly pea flower-infused ice cube can be added to a drink, making it turn blue as the ice cube melts.
In Malaysia butterfly pea flower is used to give the celebratory rice dish nasi kerabu its vivid blue colour.
We recommend using this product as a food supplement or in drink infusions only.
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