Cinnamon

Cinnamon is native to Sri Lanka, Burma and the southern coastal strip of India. It comes from the bark of bushy evergreen trees and has long been associated with ancient rituals of sacrifice or pleasure.

The ancient Egyptians used the spice in embalming and throughout the Old Testament in the bible, there are references that cinnamon was more precious than gold! Cinnamon has a sweet and warm flavour, is reddish brown in colour and has a sweet, exotic and fragrant aroma.

Cinnamon is used in either quill shaped sticks or more commonly ground. It is appreciated in a multitude of dishes and can be added to casseroles, rice dishes, puddings, mince pies or for making mulled wine. It is ideal with cakes, pastries, biscuits, coffee, chocolate & fruit. Good also in meat and game stews especially with lamb and in stuffings.

Did you know…?

Cinnamon is a stimulant and can be used as an antidote to stomach upsets. It is also given to women in labour as a sedative!