Ground Ceylon Cinnamon-35g

$3.45

Add to Wishlist
Add to Wishlist

156 In stock

156 in stock

Qty
Add to Wishlist
Add to Wishlist
Weight
35G

Product Description

Ceylon Cinnamon Ground or ‘True Cinnamon’ is the variety used for medicinal and culinary purposes. It is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Ceylon Cinnamon is used in both sweet and savoury foods to impart a warm spice flavour. In the Middle East, it is commonly paired with meats such as chicken and lamb. The term ‘cinnamon’ also refers to its mid-brown colour.

SKU: B00225 Categories: , , , , , , , , , , Tags: , , , ,

Subtotal: $55.28

View cartCheckout

Flavour Notes:

Ceylon Cinnamon, also known as true cinnamon or Sri Lankan cinnamon, is a variety of cinnamon that comes from the inner bark of the Cinnamomum Verum tree, native to Sri Lanka (formally known as Ceylon). It is one of the oldest and most valuable spices in the world, prized for its sweet and complex flavour as well as its various health benefits in Ayurvedic Medicine. A common query is ‘Ceylon Cinnamon vs Cassia’ and while their flavours can be somewhat similar, Ceylon Cinnamon is lighter in colour with a thinner bark and more delicate flavour than Cassia. Ceylon Cinnamon Powder has a sweet, citrusy flavour with a subtle hint of spice that’s excellent when used in sweet dishes or incorporated into spice blends for curries, stews or tagines.

Culinary Notes:

The delicate sweet, spicy and fruity flavour of Ceylon Cinnamon makes it one of our culinary world’s most versatile spices. Use for sweet dishes like cakes, muffins or biscuits or simply add a dash into your favourite desserts such as panacotta, rice pudding or even chocolate mousse for hit of sweet spice. Incorporate into your breakfast dishes like porridge, sprinkled over cereal with fresh fruit or added into your coffee, tea or chai for both flavour and a wholesome kickstart to the day. When cooking savoury dishes, Ceylon Cinnamon makes an excellent addition to curries, aromatic stews, soups and meat marinades.

Health Benefits:

Dubbed the true and real cinnamon, it’s no surprise Ceylon Cinnamon is the strongest variety when it comes to its health benefits. An incredibly strong antioxidant, Ceylon Cinnamon helps to build a strong immune system, fight against disease-causing free radicals and help to replenish damaged cells within the body. It is also known to help lower cholesterol, stop the growth of bad bacteria and fungus and reduce blood pressure. A true wonder spice!

Ingredients:

100% Ground Ceylon Cinnamon

country of origin:

Grown in Sri Lanka, packed in Australia

other names or spelling:

Ceylon Cinnamon, Cinnamon Quills, Cinnamomum Zeylanicum, True Cinnamon, Cinnamon Quills

How to use

  • Ceylon Cinnamon Ground adds a fantastic aroma and flavour to curry spice blends
  • Is a staple in the aromatic brew Chai and is widely used in Indian desserts like kulfi and halwa
  • Hop over to Mexico and add a dash of cinnamon to a slow-braised beef birria, a rich spiced mole or creamy custard flan
  • Or spice up your every-day meals like muffins, cakes, stews, porridge
  • Or just added to your morning coffee for an invigorating start to the day
  • Bloom in a warm dry pan or small amount of oil with your other spices before adding the rest of your curry, slow-cook or sauce ingredients to get the most out of its flavour
  • Add per recipe instructions or in small increments and taste as you go

The Spice People FAQs

Ceylon Cinnamon is sweet and delicate in taste as compared to regular cinnamon (Cassia Vera). Ceylon cinnamon has a low concentration of Coumarin (a naturally occurring blood thinner).

Ceylon cinnamon is better in quality than your regular cinnamon. Ceylon cinnamon can be consumed in large quantities and is safer because of its low coumarin content.

Ceylon cinnamon has been popular for its antioxidant, anti-inflammatory, and antimicrobial effects for years. It lowers your blood sugar, improves cholesterol, and regulates blood flow.

You can take 0.5-3 grams of Ceylon cinnamon daily for up to 6 months. Consuming more than that can be possibly unsafe.

You can easily find Ceylon cinnamon in the nearest grocery store or simply order it online from our website.

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.

Other Spices you may like

  • Add to Wishlist
    Add to Wishlist

    Cayenne Pepper – 55g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Basil Leaves Dried – 20g
    $3.45
    .Done
  • Add to Wishlist
    Add to Wishlist

    Australian Native BBQ Seasoning – 15g
    Original price was: $4.99.Current price is: $3.49.
    .Done
  • Add to Wishlist
    Add to Wishlist

    Black Cardamom Pods (Whole) – 8g
    $3.45
    .Done

Featured in

Join the Spice People to Get Started on Your Culinary Spice Journey!

Be the first to hear about our exclusive promotions, new product releases, recipes and more.

Shop

Customer Service

Contact

Proudly Australian owned – serving customers since 1997

Copyright © 2023 The Spice People. All Rights Reserved.

Proudly Australian owned – serving customers since 1997

Shop

Customer Service

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.