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The buds of the cassiazimt resemble small carnations and in their wrinkled, gray-brown calyx the hard, reddish-brown seed is just recognizable. Rice pudding with sugar and cinnamon is one of the traditional dishes that has accompanied people since childhood. Cinnamon has a special fascination and it has a health-promoting effect.
Even today, cinnamon is appreciated for its versatile uses. One of the most important tasks is, of course, the task as a spice. In addition to the wort for rice pudding, cinnamon is often used, for example, in alcoholic beverages and in tea to enrich the aroma. But the cuisine also benefits from the taste of this spice in many regions, as a look at the Indian or the cuisine of the Middle East shows. Likewise, numerous meat dishes receive a particularly refined taste.
The buds are used in the Far East with pickled fruit, compote and as a whole instead of the bark.
The flowers have a spicy pleasant scent, their taste is musky, sweet and spicy, but less intense than the bark. The cinnamon blossom is often combined with fennel, nutmeg, coriander, ginger and Szechuan pepper.
Cassia is a year-round green shrub whose home can be found in southern China. The cinnamon tree bears only a few buds, which is why the spice is seen as a rarity.
100 g
1919 kJ
459.5 kCal
25 g
7.6 g
0.3 g
50 g
49.5 g
6 g