Cinnamon Sugar – 80g

$3.45

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225 In stock

225 in stock

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Weight
80G

Product description

This blend of cinnamon and sugar has a sweet aroma and flavour. It is used as a garnish for sweet dishes such as on the top of a pie to give a great aromatic caramelization. It is also often used to add to hot beverages such as hot chocolate and eggnog. The spice people carry pure cinnamon in varieties as cinnamon ground and cinnamon sticks, as well as cinnamon sugar

 

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Subtotal: $129.29

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Flavour Notes:

Cinnamon Sugar is a mix of our Ground Cinnamon and the best quality fine white sugar to obtain a perfect balance of sweetness and spicy warmth used primarily in sweet dishes for both cooking and as a seasoning.

Culinary Notes:

Cinnamon Ground is the ground powder form of the Cinnamon Stick. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. When combined with sugar, it creates a beautifully spiced, sweet ‘seasoning’ of sorts that can be used in baking, as a topping sweet garnish for baked goods, desserts and porridges or used to sweeten coffee, hot chocolate or tea.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative-free, additive-free, filler-free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Made from cinnamon and sugar

country of origin:

Australia

other names or spelling:

Sweet cinnamon, cinnamon n spices

How to use

  • Great sprinkled on cakes desserts and muffins. Also can be used before baking them for a great caramelised crunch.
  • Sprinkle over porridge, buttered toast, fruit, pancakes, ice cream, and yoghurt
  • Add to milkshakes or smoothies and on the top of a pie or bread
  • Use in sweet cocktail glasses
  • Use on top of hot drinks such as hot chocolate and eggnog

The Spice People FAQs

Cinnamon Sugar has a sweet, sugary taste with a warm and spicy flavour from the cinnamon. It provides a delightful balance of sweetness and spice, making it a popular seasoning for sweet treats and baked goods.

Yes, Cinnamon Sugar can be used as a convenient substitute for both cinnamon and sugar in recipes that call for either ingredient separately. It provides the combined flavor of both cinnamon and sugar in one convenient blend.

While Cinnamon Sugar is primarily used in sweet dishes and desserts, it can also add a unique flavor to certain savory dishes, especially those with Middle Eastern or North African influences. It’s commonly used in spice rubs for meats like lamb or pork, as well as in some curry dishes.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.