‘True Cinnamon’ is one of our favourite spices. It’s warm and fragrant and has a canny way of bringing a sweetness to savoury dishes and introducing a savoury note to sweet desserts.
Frustratingly, a lot of the cinnamon on the market is in fact ground cassia bark – which has sharper, more astringent notes than true cinnamon. While tasting different cinnamons we have been shocked at the huge variety out there, and are excited to have tracked down a deliciously warm and rounded ground cinnamon.
Just as the best cinnamon is understated, so the best uses are often the subtle touches. Sure, cinnamon buns and cinnamon toast are crowd-pleasers, but it’s the dash of cinnamon in a tagine or chilli con carne which really makes a world of difference, as well as a pinch in a banana loaf, or apple pie mix.
ALSO KNOWN AS: Ceylon cinnamon, true cinnamon
Growing cinnamon doesn’t only require the right climate, but this labour-intensive crop requires a high level of expertise. It’s why we source ours from Sri Lanka – where cinnamon has been cultivated for centuries.
There, cinnamon trees are chopped back to stumps after two years of growth, and are then covered so they start to grow like a bush. The inner bark is pulled out of the young shoots and then laid out to dry in the sun where they curl in delicate quills.
Ground cinnamon should be stored in a dark, airtight container, to help keep its potent flavour.