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Pödör Organic ground cinnamon (Ceylon) 20g
1 790 Ft
Everyone immediately thinks of Christmas when they think of cinnamon.
Today, cinnamon is primarily a winter spice and is used especially in cakes, desserts, punch and mulled wine. Cinnamon is actually one of the oldest known spices, it has been used in South Asian countries for thousands of years. In Europe, cinnamon gained importance only in the Middle Ages. In the beginning, it was mainly used to cure many diseases.
Today, cinnamon is primarily a winter spice and is used especially in cakes, desserts, punch and mulled wine. Cinnamon is actually one of the oldest known spices, it has been used in South Asian countries for thousands of years. In Europe, cinnamon gained importance only in the Middle Ages. In the beginning, it was mainly used to cure many diseases.
It became more and more popular from the 16th century. It was considered valuable and quite expensive, so it was available to the nobility and wealthy merchants.
It is important to know that there are two main types of cinnamon:
Cassia cinnamon (Cinnamomum Cassia)
and Ceylon cinnamon (Cinnamomum Zeylanicum)
Ceylon cinnamon is also known as real cinnamon. It is native to Sri Lanka and South India. It is obtained from the inner bark of a small cinnamon bush belonging to the laurel family. Several of these wafer-thin layers are placed on top of each other or pressed into each other, which bend during drying. The characteristic smell of the spice is given by the essential oils of the bark. As a "stick", Ceylon cinnamon resembles a rolled cigar, light brown in color, strongly aromatic and subtly sweet.
The cheaper Cassia cinnamon is the most common cinnamon, mostly from China, Indonesia or Vietnam. In order to obtain the coveted spice, the outer bark of the cinnamon is removed to get to the inner layer, which is several millimeters thick. Cassia cinnamon sticks are much thicker than Ceylon cinnamon. The bars are only single layer. Ceylon cinnamon is darker and the aroma is more intense. Since Cassia cinnamon contains much more harmful coumarins, Ceylon cinnamon is recommended not only for its more intense aroma, but also for its quality and safety.
INGREDIENTS: Organic cinnamon
From controlled organic farming.
May contain traces of nuts, hazelnuts, peanuts and sesame seeds!
Place of origin: Sri Lanka
It is important to know that there are two main types of cinnamon:
Cassia cinnamon (Cinnamomum Cassia)
and Ceylon cinnamon (Cinnamomum Zeylanicum)
Ceylon cinnamon is also known as real cinnamon. It is native to Sri Lanka and South India. It is obtained from the inner bark of a small cinnamon bush belonging to the laurel family. Several of these wafer-thin layers are placed on top of each other or pressed into each other, which bend during drying. The characteristic smell of the spice is given by the essential oils of the bark. As a "stick", Ceylon cinnamon resembles a rolled cigar, light brown in color, strongly aromatic and subtly sweet.
The cheaper Cassia cinnamon is the most common cinnamon, mostly from China, Indonesia or Vietnam. In order to obtain the coveted spice, the outer bark of the cinnamon is removed to get to the inner layer, which is several millimeters thick. Cassia cinnamon sticks are much thicker than Ceylon cinnamon. The bars are only single layer. Ceylon cinnamon is darker and the aroma is more intense. Since Cassia cinnamon contains much more harmful coumarins, Ceylon cinnamon is recommended not only for its more intense aroma, but also for its quality and safety.
INGREDIENTS: Organic cinnamon
From controlled organic farming.
May contain traces of nuts, hazelnuts, peanuts and sesame seeds!
Place of origin: Sri Lanka