Basic spice
Cinnamon
whole
Whole cinnamon is an exceptionally aromatic spice. It is characterized by a sweet, intense, but slightly burning taste. İzmester whole cinnamon captivates you with its aroma and has many culinary possibilities. It perfectly enriches spicy, meaty dishes and sweet desserts.
Cinnamon is a thin, yellowish-brown, tan-coloured bark that has a strong effect on the taste of the prepared food. A coarser and sweeter, dark brown cassia (Chinese cinnamon) is often sold under the name of cinnamon, but it has a different taste.
weight: 3 piecesDo you know, that…
Cinnamon is one of the oldest spices in the world. As early as around 2800 B.C., it is mentioned in the herbal book of one of the Chinese emperors. The Dutch first brought cinnamon from Ceylon in 1636 and started growing it elsewhere. In addition to Sri Lanka, cinnamon is also grown in India, Brazil, Indonesia, the islands of the Caribbean Sea and the Indian Ocean. Cinnamon is the only spice that is extracted from the bark of the plant. The branches of the cinnamon tree or the bush are cut when they are about three centimetres thick. Scraping away the unusable outer bark with a knife reveals the valuable inner bark, which is trimmed from the branch. The separated piece of bark is rolled up and dried. This is how we get the well-known cinnamon sticks.
How to use
Whole cinnamon is an indispensable ingredient in many desserts, especially apple cakes. It is also used for milk drinks, coffee and tea. Some people can't even imagine preparing venison without adding cinnamon. It is also often used in Indian recipes, where it is cooked in a spicy broth, together with other spices, after being fried in oil or clarified butter.
