Description
Cinnamon Kibbled is Cassia Quill broken into small pieces - approx 5-10mm each
Perfect for teas or infusing in a herb bag
Cinnamon comes from the inner bark of the Tree Cinnamomum - whoever found this out thank you! How many tree barks did they try before?
Cinnamon comes in two forms Cassia and Ceylon - Cassia is from Indonesia and is ideal in cooking, sauces etc with ceylon is sweeter but delicate flavour ideal in sweets and deserts - this can be found here
For many cuisines cinnamon has been used to naturally provide a sweeter flavour from Indian Curries to Chinese Stir Frys and everything in between
Cinnamon is a wonderful natural spice used by some for health benefits and others for cinnamon flavour - whatever the reason Cinnamon is a wonderful spice to use in your food
Cinnamon Cassia Quills are 8cm long, use 1 cinnamon quill per 4 meal sauce
Grown in Indonesia
Cinnamon Nutritional Info per 100g Calories 247 g Total Fat 1.2 g Saturated Fat 0.3 g Polyunsaturated 0.1 g Monounsaturated 0.2 g Sodium 10 mg Total Carb 81 g Dietary Fibre 53 g Sugar 2.2 g Protein 4 g Packed up in unit that handles MUSTARD - SESAME - CELERY
Cinnamon Kibbled - Quick Reference
What is it?: cassia cinnamon kibbled pieces, from the robust bark commonly used for everyday cooking and baking.
Flavour: Strong, warm and sweetly woody, with a fuller, hotter character than Ceylon cinnamon.
Common uses: Curries, stews, baking, mulled drinks, pickling, spice blends and slow-cooked sauces.
How to use: Infuse the pieces or sticks and remove before serving.
Compare with: Cassia is bolder and more assertive than Ceylon cinnamon, making it better suited to strongly flavoured dishes.
Substitute: Ceylon cinnamon can substitute for a softer, sweeter result; Vietnamese cinnamon gives an even stronger effect.
Storage: Store in a cool, dry place away from direct sunlight and moisture. Keep sealed to protect the aroma and flavour.
Good to know: Kibbled cassia exposes more surface area than a whole stick, so it infuses teas and liquids more quickly.
