Cinnamon

Cinnamon Description

Cinnamon is probably one of the oldest spices in the world, with usage dating back to 2700 BC. It was imported from China by the Egyptians 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 reach up to 10 meters high. Young cinnamon leaves are often red and the plant emits a distinctive, spicy aroma.

For cinnamon cultivation, long branches are cut and the bark is removed, which becomes available commercially after drying. Cinnamon found in stores is available in the form of ground powder or "scrolls." The aroma of cinnamon is present in many cuisines and is used in baking, drinks, desserts, and meat dishes. Cinnamon is also a frequent addition to chewing gum.

Cinnamon has long been used in various culinary traditions. It can be a flavorful addition to rice, baked apples, and wine. Small amounts of cinnamon are often added to fish, meat, stews, compotes, desserts, and pies. It is also popular in Indian and Chinese cuisine.

Cinnamon can pair excellently with meat and spicy dishes, creating a sensation in sweet dishes such as apple pies, mousses, or creams. Additionally, it is a good complement to carrot bread and croutons.

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