Descripción del producto
PROPÓSITO
¿QUÉ ES?
Ceylon Cinnamon is the “true” cinnamon. The real deal, Neal.
Most other “cinnamon” products are cassia. It’s a cousin of the cinnamon. Ceylon cinnamon bark is difficult to harvest and roll, so it is also some of the most expensive in the world.
Ground, Ceylon cinnamon is far less shelf-stable than others, so keep it stored in either an opaque container or a dark space, like an aromata, to preserve it longer.
EXPERIENCIA
Cinnamon is a powerful spice that brings the perception of sweetness without sugar. That is in part due to the coumarin that provides it the aroma.
One reason that ‘true’ cinnamon gets passed over for cassia is because it’s lower in coumarin. Coumarin, eaten regularly, and at larger volumes, is toxic (See health warning, below.) So Ceylon cinnamon is a bit safer, although not entirely so.
USOS TRADICIONALES
- Lamb Shwarma with Zhoug
- Vietnamese Coffee
- Roasted sausages (Cha Que)
- Vietnamese Spring Rolls
IMPROVISATIONAL ‘RIFFS’
- Churro ice cream
- G9 Jazz Chicken - Honey-cinnamon coated chicken with a pop of ghost pepper salt
- SriLinkan - A chicken sausage with Ceylon Cinnamon and other spices
- Fragrant cinnamon salad
LA HISTORIA
The Portuguese discovered cinnamon at Ceylon (Sri Lanka) in the 1500’s, when it was very rare, expensive, and in-demand in Europe. They took over the island kingdom on Kotto, and enslaved the population to produce cinnamon for them for over a century. In 1638, the Kingdom of Kandy made a pact with Dutch traders to overthrow the Portuguese. The Dutch drove out the Portuguese but stayed until their military services were repaid, for the next 150 years. After 1800, cinnamon lost its cachét, and cassia, a cousin, with a stronger, more aromatic taste, and easier to produce, became the more dominant “cinnamon.”
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