Cinnamon - How To Use
(Also known as Ceylon and "true" cinnamon)
Profile
Cinnamon is marketed as brown, curled sticks or as a deep brown powder. It has sweet, aromatic and warm notes. While it's most common in desserts such as oatmeal raisin cookies and apple sauce, cinnamon also adds a delightful warmth to savoury dishes. Cinnamon doesn't taste sweet, but it does enhance the perception of sweetness in other ingredients. To give flavours time to permeate in a dish, always add cinnamon at the earliest opportunity.
What flavours go with Cinnamon?
- Almond
- Allspice
- Anise
- Apple
- Apricot
- Banana
- Blueberry
- Butternut Squash
- Cardamom
- Carrot
- Cherry
- Chocolate
- Cloves
- Coconut
- Coffee
- Fig
- Ginger
- Grapefruit
- Lime
- Mint
- Nutmeg
- Orange
- Peanut
- Pear
- Pineapple
- Strawberry
- Thyme
- Tomato
- Walnut
- Watermelon
If you haven't tried our 17th-century French blend Quatre Epices, then you are in for a threat. This is a blend that epitomizes alchemy. A quadruplet of allspice, cinnamon, cloves and nutmeg. Woody and warming this is a sublime all-purpose seasoning. Together they all share similar profile notes.
Health Benefits
Is cinnamon good for you?
Cinnamon is a superb source of manganese and a very good source of fibre, iron and calcium. It is important to ground cinnamon in small batches to protect the quality. Cinnamon displays antifungal and antibacterial properties. Furthermore, the antioxidants in cinnamon are known to contain anti-inflammatory properties. Its probiotic properties may promote healthy gut health.
Interesting Facts
- The ancient Egyptians used cinnamon as incense and for body embalming from 1600 BC.
- The Arabs were known to invent tall stories about cinnamon to protect the unknown source whilst commanding a high price. In one such folklore, giant birds collected the cinnamon bark from an unknown origin and built nests on cliff tops.
- In the 16th Century, the Portuguese realised cinnamon trees were growing in Sri Lanka and promptly took control of the source. Consequently, they were ousted by the Dutch and eventually fought the British for centuries to control this valuable trade.
- If you are indigenous to Denmark, you will know that your friends and family will cover you in cinnamon if you are not married by twenty-five. The tradition is said to date back centuries when spice salesmen would travel around but never remain in one place long enough to settle down. Many of these salesmen would never find a partner, incredibly the man would be known as "Pebersvends", meaning Pepper Dudes, and women would be known as "Pebermo" Pepper Maids.
Chief Flavour Compound
Cinnamaldehyde: (spicy, woody and dry) This flavour compound is sensed by the receptors on our tongues. Its warming properties complement other warming spices. Cumin respects cinnamon with its earth and warming flavour profile.
Blends to try with Cinnamon
-
Advieh-E Khoresh $12.00
Introducing Advieh-E Khoresh- Great Taste Award winner-2022. This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. Balance & luxury come together in this deluxe blend with black lime, rose petal and saffron, as the main ingredients. All-natural, salt-free and vegan. Just a pinch of this blend offers incredible depth with an aromatic scent.
Endless culinary adventures - Traditionally, this blend is added to stews, casseroles, and grilled meats such as lamb kebabs, but our customers have also loved it on chicken thigh tray bakes, risotto, and roast potatoes.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Baharat Gulf Of Arabia $12.00
Introducing Baharat Gulf of Arabia - Our grandmothers' have been passing down the secret of our Baharat for generations. Grandma Fátima's Saudi Arabian blend is of silk road origins. There can be several different Baharats depending on the region you come from in the Middle East. All-natural, salt-free, and vegan-friendly. This fragrant and flavour-packed mixed spice of the Arabian Peninsula is sweet, smokey and peppery. Our unexpected ingredient, 'Loomi' (black lime), adds a unique and exotic flavour. A little goes a long way.
Endless culinary adventures - Roast chicken, lamb shawarma, Arabian bread, tomato-based sauces, and rice dishes can benefit from a dash of this incredible spice mix! Our customers have also been using it to add a delicious twist to baked hake and vegetable galette. Give your cooking and baking a unique touch with our Baharat Gulf Of Arabia.
We mill and blend in-house. We use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Advieh Ash $12.00
Introducing Advieh Ash - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. A slightly sweet and nutty aromatic blend, composed primarily of dried fenugreek leaves. Advieh Ash has hints of spice with umami undertones, pairing wonderfully with root vegetables, pulses and lentils. All natural, salt-free, and vegan.
Endless Culinary Adventures - Advieh Ash is the ideal accompaniment for soups, stews, ramen, and bone broths of all types. Customers also love it in couscous and rice dishes. Just a pinch of this exquisite blend will elevate your soup to the next level.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Advieh-E Halegh $12.00
Introducing Advieh-E Halegh- Award-winning. This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. Advieh-E Halegh offers a tantalizingly delicate fragrance with the delectable sweetness of cinnamon, cloves and rose petals. This blend lends itself to flavours of rhubarb and orange. All-natural, salt-free and vegan.
Endless culinary adventures - This blend is perfect for enhancing a variety of sweet treats like cakes, puddings, biscuits, crumbles and more! Even stir it into breakfast smoothies or overnight oats with grated apple. Get inspired with our Persian rice pudding recipe, or elevate a refreshing orange sorbet.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Advieh Berenj $12.00
Introducing Advieh Berenj - This ancient Persian spice mix derives from the Achaemenid Empire, 6th-century BC. A balanced blend of turmeric, rose petals and other spices that create citrussy, floral and woody notes. All-natural, salt-free, and vegan. Advieh Berenj is sometimes known as Advieh Polo.
Endless culinary adventures - Berenjs mild floral notes have a subtle intensity that elevates rice and pilaf dishes. It can be used in a couscous salad or with quinoa to add a rich aroma and flavour. Customers have also used this blend in a dirty chai latte! This warming spice mix is perfect for the delicious mixed rice dish 'Loobia Polo' and the crispy Persian rice recipe 'Tahdig'.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.
-
Quatre Epices $12.00
Introducing Quatre Epices - Discover the remarkable variety of flavours in Quatre Epices - an enticing aromatic French spice mix that dates back to the 17th century. All-natural, salt-free and vegan. Whether you're cooking, baking, or cocktail making, you can depend on Quatre Epices for its diversity, warmth, and woody notes. This blend has highlights of nutmeg and allspice, adding distinct depth to popular dishes.
Endless culinary adventures - Try with classics like roast ham, chicken liver parfait, and casseroles for savoury inspiration. For a natural sweetness, add to porridge, sweet bakes, and desserts - this blend pairs beautifully with apples, rhubarb and orange fruits. Customers have also remarked that this exquisite mixture is the perfect complement to a spiced coffee (freshly ground whole beans), mulled wine or hot spiced cider.
We mill and blend in-house. We endeavour to use the freshest spices that are within one year from field to jar with a focus on ingredients that come from regenerative farms.