For centuries it has been considered a unique and precious ingredient, it was present only in the pantries of nobles and aristocrats. The finest and most expensive quality was derived from a shrub native to Sri Lanka (formerly known as Ceylon). In addition to being synonymous with wealth, cinnamon was also popular for its ability to preserve meat in the winter.
Today it is a common ingredient in kitchens around the world. It stands out for its brownish appearance (due to the drying of the rolled up layers of bark), the refined aroma and the enveloping scent. Cinnamon is perfect for different preparations: from sweet to savory.
Cannella in Stecce
Our spices must always be kept tightly closed in a cool and dry place, away from sources of light and heat.
Cinnamon is an indispensable spice in the kitchen thanks to its unique, sweet and slightly pungent flavor, which adds an extra touch to recipes. Not only highly tasteful, cinnamon is also appreciated for its properties. Consult a nutritionist to find out how to best include it in your diet, without abusing it and making the most of it!
Cinnamon can be used in a thousand different ways. Its flavour is often preferred in desserts, ice creams or in the form of herbal tea. On the other hand, there are several savory dishes that see it protagonist: stews of meat and fish, risottos, and much more. If stored properly, it mantains the distinctive aroma and its characteristics for a long time.