Cinnamon is marketed either as brown, curled sticks or as a deep brown powder. It has sweet, aromatic and warm notes. While you're no doubt familiar with it as an ingredient 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.
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 anti-fungal and antibacterial properties. Furthermore, the antioxidants in cinnamon are known to contain anti-inflammatory properties. Its probiotic properties may promote healthy gut health.
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 growing in Sri Lanka and promptly took control of the source. Being a valuable commodity, 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 a "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 compliment other warming spices. Cumin respects cinnamon with its earth and warming flavour profile.
A slightly sweet and nutty aromatic blend the Advieh Ash blend is the perfect finish for soups of all concoctions.The predominant ingredient of dried fenugreek leaves gives the blend a nutty aroma, which pairs particularly well with root vegetables. Just a few pinches sprinkled over your soup before serving will add a whole new dimension.
With mild floral notes, this blend has a slight intensity to it and is exclusively used to elevate rice dishes. With mild floral notes, this blend is a slightly more intense flavour than that of Advieh Ash - our soup blend. The combination of cinnamon, rose petals and other spices give a beautifully aromatic and flavoursome balance.
A heavenly and fragrant blend that is enriched with the sweet notes of cinnamon and laced generously with rose petals, this blend can be used in a variety of sweet dishes such as cakes, puddings, biscuits, crumbles. It even goes well with breakfast smoothies and porridges.
A delicately balanced and sumptuous blend that has multipurpose use.It boasts luxurious saffron as the main ingredient. The name saffron derives from the Arabic ‘za'faran’, meaning 'yellow'. As we know with saffron, a little of this blend goes a long way and adds incredible depth and a signature fragrant scent to stews, casseroles, grilled meats and vegetables.
Baharat is the garam masala of the Arabian Peninsula. This blend is the perfect combination of sweet and smoky without any spiciness. An all-purpose exotic blend of heady spices this blend packs a punch, so less is definitely more. Used across the Middle East, with each area having a little twist on the basic blend.
An enticing French blend stemming from the 17th century and adds distinct depth to popular dishes. The “four” mixed spice blend is made with 100% natural ingredients. All of our blends are hand crafted in the UK. The finest ingredients are sourced so that we don’t compromise on quality.
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