Ingredients & Allergens

Citric Acid

Allergy Advice: May contain traces of mustard, nuts, gluten, and celery.

DESCRIPTION

Product: True Cinnamon

Latin Name: Cinnamomum zeylanicum

Plant Family: Lauraceae

Other Names: Sri Lanka Cinnamon, True Cinnamon, Sweet Wood, Cinamonas, Dalchini, Canela, Cannelle Ceylan, Zimt, Kanel, Cannella, Qurfa, Kanellë, Ceylonski Cimet, Seiron-Nikkei, Koritsa, Korytsya & Cây quế.

Description: True cinnamon comes from the bark of an evergreen tree native to Sri Lanka and India which grows to a height of 8-20 metres. The leaves are petiolate, entire, mid green in colour with the underside being a paler green than the upper side, leathery ovate and up to 18cm in length. Young leaves are paler green with a reddish tinge, the leaves have 3-5 longitudinal veins. The 6-petaled flowers are approximately 3mm in diameter, pale yellowy-white in colour and form panicles of blooms which are 5-7cm in length. Flowers give way to fleshy fruits which are ovoid in shape, black in colour when ripe and 1.5-2 cm in length.

SUGGESTED USE

Simon Test Cinnamon can be added to both sweet and savoury dishes, sprinkle into bread, biscuit, cake and muffin recipes, it can be added to curry powder blends, stirred in to soups, stews and tagines., it works well with chicken, lamb and beef. Add to crumble toppings and the fillings of apple and pumpkin pies, sprinkle onto porridge, muesli, pancakes for a sweet spicy flavour. You can also blend it into butter and make spicy cinnamon toast, try the butter on toasted teacakes and crumpets to! Cinnamon can be added to scented sachets and pot pourri mixes and to mulled wine and cider blends.

DISCLAIMER

You should always read the label before consuming or using the product and never rely solely on the information presented here.