True Cinnamon – Organic Powder
Cinnamon is a spice that no cook can do without. The first records of its use date back 6,000 years, and it was used in ancient China, Egypt and Greece. Today, cinnamon is used not only to flavor savory or sweet dishes, but also as a drink full of benefits. It aids normal digestion and supports the cardiovascular system. Just add a pinch to a smoothie, drink, smoothie, yogurt or porridge.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 9. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 9. | 4,90 € |
Ingredients
100 % Ceylon cinnamon BIOBrew & Taste
True cinnamon tastes mild, sweet and delicate. The aroma is easily recognizable and warm. If you pour hot water over cinnamon powder, you get a light, fragrant beverage. However, it is more often used as a final flavoring in drinks, including teas.
Try it with ginger tea, black tea with milk, or green gunpowder.
Origins
Cinnamon is the bark of the cinnamon tree, a tree related to laurel. There are basically two types of cinnamon trees – Ceylon and Chinese. The so-called true cinnamon, which is of higher quality and has less coumarin (the benefits of which haven't been proven), comes from the Ceylon cinnamon tree (Cinnamomum zeylanicum). Its origins are, of course, in the island nation of Southeast Asia, but it is also grown in other tropical areas. The bark of the tree is light in color, tender and very pleasant to the palate.
The trees can grow up to 10m, but are kept lower for cinnamon harvesting purposes. They have oblong glossy leaves and small white flowers. The fruit is a blue-black berry. Cinnamon trees do well in sandy, frequently irrigated soil. Whole branches that have reached 2-3cm in diameter are harvested.
Twice a year (in May and June, October and November) farmers prune them, then remove the leaves and youngest branches. Traditionally, the bark is loosened by pressing the hardwood around the circumference of the branches. Once cut, it can be peeled off nicely. The white cinnamon rolls are left to rest for a day.
Next, the outer cork layer is stretched on a wider stick and scraped off by hand. Finally, they are dried – first in the shade, then in direct sunlight. This coils the bark into the familiar tube shape and darkens it slightly.
Cinnamon contains no additional added flavoring or coloring.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
100 °C
|
10 minutes
|
2 teaspoons for 150 ml
|
Instructions for preparation
Pour 150-200ml of boiled water (100°C) per 1 teaspoon of tea.
When brewing in a teapot add 2 extra teaspoons.
Covered, let steep for 10 minutes, then remove the strainer.
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