The inner bark of various tree species belonging to the genus Cinnamomum is used to make the spice cinnamon. In a wide range of cuisines, including sweet and savoury dishes, breakfast cereals, snack foods, teas, and traditional foods, cinnamon is mostly utilized as an aromatic condiment and flavouring addition.
Taste: Cinnamon’s essential oil, which contains the flavouring compound cinnamaldehyde as well as various other compounds, including eugenol, is what gives the spice its distinctive aroma and flavour.
Harvesting: The evergreen cinnamon tree has berry-like fruit, thick bark, and oval-shaped leaves. The main plant parts utilised to harvest the spice are the bark and leaves. After two years of tree growth, the tree is coppiced, or the stems are cut at ground level, to produce cinnamon. The clipped shoots are replaced by roughly a dozen new ones that grow from the roots the following year.
Numerous varieties of cinnamon exist. We offer cassia. It contains more essential oils and has a stronger scent. Cinnamon differs from cassia by being lighter in colour and having a considerably finer powder. Due to its ability to withstand baking conditions, cassia imparts a potent, spicy flavour and is frequently used in baking, particularly in connection with cinnamon buns.
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