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Cinnamon
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Cinnamon comes in two main types — delicate Ceylon and bold cassia — and the right one depends on how you cook.
Ceylon ("true" cinnamon, Cinnamomum verum) is native to Sri Lanka: light, citrusy-sweet and fragrant, rolled into papery multi-layered quills, and naturally very low in coumarin — the variety heavy daily users tend to choose. Cassia is the familiar everyday cinnamon: a single thick bark curl, darker and redder, hotter and more pungent, more affordable, and naturally higher in coumarin. As a rule of thumb, choose powder for baking and stirring straight in, and sticks for infusing mulled drinks, curries and rice — or for grinding fresh.
Ceylon (true) cinnamon
- Organic Ceylon Cinnamon Powder (True) — certified organic, finely ground, bulk packs 250g to 5kg
- Ceylon Cinnamon Powder (True) — conventional, pack sizes from 125g to 5kg
- Organic Ceylon Cinnamon Sticks — delicate quills for infusing and grinding fresh, 250g to 5kg
- Organic Ceylon Cinnamon Powder (True) - Wild Elephant - 100g — Sri Lankan, in a 100g tin
- Organic Ceylon Cinnamon Sticks - Wild Elephant - 80g — Sri Lankan quills, in an 80g tin
Cassia cinnamon
- Organic Ground Cinnamon Cassia — bold baking cinnamon, packs 500g to 5kg
- Organic Cinnamon Cassia Sticks — thick bark curls for slow infusions, 250g to 5kg
- Organic Ground Cinnamon Cassia - Wild Elephant — in 100g and 200g tins
- Organic Cinnamon Cassia Sticks - Wild Elephant - 100g — Indonesian, in a 100g tin
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Wild Elephant
Organic Ground Cinnamon Cassia - Wild Elephant
Precio de ventaDesde £4.84
Disponibles, 247 unidades
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