Ceylon cinnamon sticks are made from the part beneath the outer bark of the tree, scraped into thin layers and tightly wrapped around themselves, like a miniature parchment. Ceylon cinnamon has an intense but delicate aroma and the powder form makes it quick and practical to use, because it can be easily dosed and incorporated into creams, doughs and cakes.
To be used in any recipe or dish, both sweet and savoury, where its aroma does not have to compete with other spices to allow it to best express its complexity; in pastry creams, with pears or apples cooked in the oven or in a pot. A pinch of cinnamon powder makes the difference in a long American coffee or in an aromatic hot chocolate. It can be added to an espresso coffee instead of sugar as it has a slight sweetening effect.
Botanical Name: Cinnamomum zeylancum
