Ceylan cinnamon sticks, C5
Ingredients: Cinnamon C5 Sticks, Sri Lanka, from organic farming .
Ideal for all the desserts.
€6.20
40 g
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Recommendations
This C5 cinnamon from Sri Lanka is wonderful in all types of desserts. Use to flavor biscuits/cookies, shortbread, fruit compotes, orange slices, apple tarts, fruit crumbles, and chocolate desserts. In Sri Lanka, it is traditional to add a pinch of cinnamon to one’s morning tea. A teaspoon of this cinnamon can be used to reduce the sugar in baked goods. Whole cinnamon sticks maintain the intense flavors of the aromatic essential oils contained in the cinnamon bark.
To grind your own cinnamon, use a spice or coffee grinder, then sift out any large pieces.
Whole cinnamon sticks are easy to use when flavoring warm drinks like chai, hot chocolate, and mulled wine. Ground cinnamon can be sprinkled over desserts.
Botanical notes
True cinnamon comes from the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.
- Allergens Absent, except for cross-contamination. May contain traces of sesame, celery, mustard, soy.
- Origin Sri Lanka
- Storage / Use In a dry, dark place
€155 / kg
Olivier Rœllinger's words
C5 Grade Cinnamon is of the highest quality. It has an intense and refined flavour. Ceylon cinnamon contains Cinamic acid, which gives it a both deep and refined flavour. True cinnamon has a very characteristic taste, which is pleasant, warm and intense. I use it in the majority of my spice blends. Cinnamon offers a harmonious note to fruit, particularly citrus fruit. Cinnamon goes exceptionally well with chocolate.
Story
Sri Lanka is a spice island paradise, especially when it comes to cinnamon. Ceylon cinnamon (Cinnamomum zeylanicum) is, in fact, native to Sri Lanka. We source our cinnamon from organic growers in the center and the Southeast regions of Sri Lanka. After the first cinnamon branches are harvested, the outer bark is removed to reveal the sub-bark which is the most fragrant. Peeling off the bark is an art. Each step must be performed by hand because no machinery could accomplish the task with such precision; the result is like a sculpture. Few growers in Sri Lanka have the skill to produce precious C5 and C5 Alba grade cinnamon.
True cinnamon comes from the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.
