Did You Know?
The best Cinnamon grows within sight of the sea in a sub-tropical climate. Before the source of spices was discovered by Europeans, the Arabs maintained their monopoly of the spice trade by claiming that Cinnamon was harvested from the nests of ferocious birds and had to be gathered under their attack.
Cinnamon Sticks should be an even, soft brown colour and quite slim. A pale coloured bark shows the finest.
Whole Cinnamon Sticks have only a faint aroma but once broken or ground the volatile oils are released giving off their powerfully warm, sweet, pungent flavours. Cinnamic Aldehyde is the principal flavour-giving oil.
Stir a stick into mulled wine, coffee or chocolate drinks for a spicy warmth. Add a stick to chilli con carne or to steamed rice during cooking. Add a rich, warm, spicy aroma to your Christmas tree with bundles of Cinnamon Sticks tied in bright red ribbon and decorated with a sprig of holly.
Energy per 100g: 339 KCal
Protein per 100g: 4.7 g
Carbohydrates per 100g: 79.3 g
Fat per 100g: 0.3 g