Organic Ceylon Cinnamon Powder

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DESCRIPTION

Ceylon cinnamon (Cinnamomum verum J. Presl) is a spice that has been used for thousands of years and is highly valued for its properties and sweet and delicate flavour.

In addition to its culinary use, where it is an essential ingredient in many desserts and recipes, Ceylon cinnamon has many health benefits, due to its digestive (3), anti-diabetic, anti-inflammatory and antioxidant properties.

Try our organic Ceylon cinnamon powder and enjoy its pleasant, delicious flavour!

ORIGIN

The true cinnamon tree, or Ceylon cinnamon tree (Cinnamomum verum J. Presl, Lauraceae family), is native to Sri Lanka and southern India. It can grow up to 15m tall, with shiny leaves and small white flowers (1).

Ceylon cinnamon is the spice obtained from the inner bark of the branches of Cinnamomum verum trees. This bark is dried, after which it takes the form of small sticks resembling rolled quills, or powder.

HISTORY

The cinnamon trade dates back thousands of years. In the Roman and Greek empires, trade in this valuable spice was controlled by Arab merchants. Later, during the 13th and 14th Centuries, it was Venetian merchants who held a monopoly on the cinnamon trade in Europe, until the Portuguese arrived in Sri Lanka (formerly Ceylon) in the early 16th Century. By the 17th Century, the Dutch had ousted the Portuguese from the island and took control of the cinnamon trade (1).

Cinnamon is currently used for cosmetic and nutritional purposes (2).

COMPOSITION

Cinnamon has many properties. It has been found to have anti-inflammatory, antibacterial, antioxidant, gastroprotective and anti-diabetic properties (2).

Finally, cinnamon bark contains essential oils consisting mainly of trans-cinnamaldehyde, eugenol and linalool (4). It also contains polyphenols such as ferulic, caffeic, gallic, vanillic and p-coumaric acid (2). These compounds give cinnamon antioxidant and antibacterial properties (4).

RECIPES

The dose recommended by the Commission E and the WHO is 2-4g of cinnamon bark per day (5).

As a spice, cinnamon is an essential ingredient in several desserts and dishes. Below are two recipes in which this delicious spice is used:

Cinnamon rolls (6):

Ingredients (4 people):

Dough:

• 350g flour
• 15g fresh baker's yeast
• 50g sugar
• 12cl tepid milk
• 1 egg
• 60g butter
• 1 teaspoon salt

Filling:

• 50g melted butter
• 30g sugar
• 2 tablespoons of ground cinnamon

Method:

• Put the flour in a bowl. First mix the yeast with the milk, then make a well and add the yeast mixture.
• Add the sugar, salt, egg and softened butter. Mix everything by hand.
• Put the dough on the work surface and begin to knead until a firm, non-sticky dough is obtained. Knead vigorously for 10 minutes without stopping.
• Shape the dough into a ball, place in a container and cover with a cloth. Leave to rest for 2 hours to allow it to rise (keep away from drafts).
• In another bowl, prepare the filling: mix the melted butter, sugar and cinnamon powder.
• Stretch out the dough to a thickness of 3mm and width of 30cm. Spread the filling over the surface of the dough.
• Roll up the dough lengthways.
• Cut the rolled dough into equal slices.
• Place the rolls onto a baking tray lined with baking paper. Leave to stand for one hour to allow the dough to increase in size.
• Preheat the oven to 180°C.
• Brush the surface of the rolls with beaten egg.
• Bake for 15 minutes, checking regularly.
• Allow to cool on a rack.

Cinnamon chicken (7):

Ingredients (6 people):

• 700g chicken breasts
• 3 tomatoes
• 1 onion
• 125g honey
• 40 cl chicken stock
• 20 cl white wine
• 20 cl cream
• 2 tablespoons olive oil
• 20 cl vinegar
• 2 teaspoons ground cinnamon
• 2 teaspoons ginger
• 1 teaspoon cumin
• 1 teaspoon pepper

Method:

• On the day before making the recipe, prepare the marinade: place the vinegar and half the spices on a plate with honey. Add the chicken and leave in the fridge overnight.
• On the day of preparation, cut the chicken into pieces, reserve the marinade juices and cook in a pan for 5 minutes. Remove the chicken and replace with the onion to brown. Add the wine and cook for 5 minutes.
• Add the previously removed marinade juices, tomatoes, chicken and chicken stock.
• Cook for 40 minutes.
• Add the cream and the rest of the spices. Cook uncovered for 10 minutes.