Ceylon cinnamon

Cinnamon-Ceylon Description

Ceylon cinnamon is one of the oldest spices in the world, with a history dating back to 2700 BC. The Egyptians imported cinnamon from China as early as 2000 BC. Cinnamon is obtained from the bark of the camphor cinnamon tree, which grows wild in China and Japan. This evergreen tree grows in dry, tropical areas and can grow up to 10 meters tall. The young leaves of the cinnamon plant are often red, and all parts of the plant emit a distinctive, spicy aroma.

For the cultivation of cinnamon, long branches are cut and the bark is removed. After drying, the cinnamon is ready for sale, often in the form of ground powder or "sticks." The aroma of cinnamon is present in many cuisines and is used in baking, drinks, desserts, and meat dishes. Additionally, cinnamon is a common flavoring in chewing gum.

Cinnamon has been used as a spice for centuries in various cultures, such as in China and Egypt.

Cinnamon-Ceylon Use

Kitchen use:
- Cinnamon is used to flavor rice, baked apples, and wine.
- Small amounts of cinnamon are added to fish, meat, stews, and mutton, as well as compotes, desserts, and cakes.
- Cinnamon is a flavoring in compotes, fruit juices, and mulled wine.
- Cinnamon is widely used in Indian and Chinese cuisine.

Cinnamon is an excellent addition to meat and spicy dishes. It pairs well with sweet dishes such as apple pies, mousses, and creams, and is also a tasty addition to carrot bread and croutons.

Sold products may vary in color, texture, size, and taste due to their natural origin. In the company, products that contain gluten, nuts, sesame seed, and derivative products are stored.