Cassia cinnamon powder

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Indonesia-Vietnam Tangy and Full-bodied Notes

An emblematic spice known for its full-bodied, sweet and spicy gourmet aroma. Its fragrance is intoxicating, with a slightly tangy finish.
Discover the benefits of cinnamon, how to harvest it, how to use it and our cooking recipes in our description.

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Kitchen association

Red meat and poultry, citrus fruits, carrots, fruit desserts, chocolates, teas and infusions.

Kitchen association : Red meat and poultry, citrus fruits, carrots, fruit desserts, chocolates, teas and infusions.

Conditioning

Freshness packet

Conditioning : Freshness packet

Origin - Plantations

Indonesia - Java and Florès

Origin - Plantations : Indonesia - Java and Florès
« A superb cinnamon with full-bodied and sweet notes! »
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Health benefits and properties of cassia cinnamon powder

Powerful antioxidant

Cinnamon powder is a rich source of antioxidants, which are natural compounds that protect cells against damage caused by free radicals. Free radicals are unstable molecules that can cause cell damage and contribute to premature aging and various chronic diseases. Cinnamon powder's antioxidants, such as cinnamaldehyde and cineole, can help neutralize free radicals and protect against these harmful effects.

Anti-inflammatory properties

Cinnamon powder also contains anti-inflammatory compounds, which can help reduce inflammation in the body. Chronic inflammation is associated with many chronic diseases, such as arthritis, diabetes and cardiovascular disease. Cinnamon powder's anti-inflammatory compounds, such as cinnamaldehyde and eugenol, can help reduce inflammation and protect against these diseases.

Reduced risk of cardiovascular disease

Studies have shown that cinnamon powder can help reduce the risk of cardiovascular disease. Cinnamon powder's anti-inflammatory compounds, such as cinnamaldehyde, can help reduce inflammation in blood vessels, which may reduce the risk of heart disease. In addition, cinnamon powder can help reduce blood cholesterol levels, another risk factor for heart disease.

Improved blood sugar levels

Cinnamon powder can also help regulate blood sugar levels in people with type 2 diabetes. Studies have shown that cinnamon powder can improve insulin sensitivity and reduce insulin resistance, which can help regulate blood sugar levels. In addition, cinnamon powder can help reduce the amount of sugar absorbed in the gut, which can also help maintain healthy blood sugar levels.

What are the side effects of cinnamon cassia?

Cinnamon cassia is a very common spice used in cooking and baking. However, it can cause undesirable effects when consumed in large quantities. Here are some of the side effects of cassia cinnamon:

Irritation of the mouth and throat: Cinnamon cassia contains irritant compounds that can cause burning, stinging and irritation in the mouth and throat.

Gastrointestinal problems: Cinnamon cassia may cause gastrointestinal disorders such as nausea, vomiting, abdominal pain and diarrhea.

Allergic reactions: Some people may be allergic to cinnamon cassia, which can cause allergic reactions such as skin rashes, itching, swelling and breathing difficulties.

Drug interactions: Cinnamon cassia may interact with certain drugs, particularly those used to treat diabetes. It can increase the effect of hypoglycemic drugs, leading to hypoglycemia.

It is important to note that most of the adverse effects of cassia cinnamon are only observed when the spice is consumed in large quantities. In general, moderate consumption of cinnamon cassia should not cause health problems. However, if you have any concerns about your consumption of cinnamon cassia, it is advisable to consult your doctor or health care professional.

Harvesting, drying and grinding cassia cinnamon powder

Harvesting cinnamon

Cinnamon cassia is obtained from the inner bark of the cassia cinnamon tree, a small tree that grows mainly in Indonesia, China and Vietnam. Cinnamon is harvested by removing the inner bark from the tree, which is then dried and rolled into cinnamon sticks.

Drying cinnamon

Once the cinnamon sticks have been harvested, they are dried in the sun until they lose their moisture content. Once dried, the bark is ready to be used or ground into powder.

Cinnamon powdering

Cinnamon is powdered by grinding the dried cinnamon sticks into a fine powder. This powder is then sorted to eliminate larger pieces and obtain a fine, homogeneous texture.

Culinary use of cassia cinnamon powder

Use in desserts

Cinnamon powder is a very popular spice in desserts, where it is used to add a sweet and spicy flavor. It is often used in recipes for cakes, pies, crumbles and cookies.

Use in savoury dishes

Cinnamon powder can also be used in savory dishes to add a warm, spicy flavor. It can be added to meat dishes, vegetable dishes, stews and soups to add a touch of flavor.

Use in beverages

Cinnamon powder can also be used to add delicious flavor to hot drinks, such as tea and coffee. It can also be used to add a touch of flavor to smoothies and fruit juices.

Cooking recipes with cassia cinnamon powder

Cinnamon apple tart

Ingredients: 1 shortcrust pastry 6 apples 1/2 cup sugar 1 tablespoon cinnamon powder 2 tablespoons butter
Instructions: Preheat oven to 200°C. Roll out the shortcrust pastry in a tart tin and prick the base with a fork. Peel and core the apples, then cut into thin slices. Mix the sugar and cinnamon in a bowl. Arrange the apple slices on the tart base. Sprinkle the cinnamon-sugar mixture over the apples. Cut the butter into small pieces and spread over the apples. Bake for 45 minutes, or until the crust is golden and the apples are tender.

Gingerbread

Ingredients: 200 g honey 100 g brown sugar 250 g flour 1 teaspoon baking soda 1 teaspoon cinnamon powder 1/2 teaspoon ginger powder 1/2 teaspoon nutmeg powder 1 egg 25 cl milk
Instructions: Preheat oven to 160°C. In a saucepan, heat the honey and brown sugar over low heat until the sugar has dissolved. In a mixing bowl, combine the flour, baking soda, cinnamon, ginger and nutmeg. Add the honey-brown sugar mixture to the bowl and mix well. Add the egg and milk, and mix until smooth. Pour the batter into a buttered cake tin. Bake for 50 minutes, or until a knife inserted in the center comes out clean.

Chai latte

Ingredients: 2 black tea bags 2 cups water 2 cups milk 1 cinnamon stick or teaspoon cassia cinnamon powder 1/2 teaspoon ginger powder 1/2 teaspoon cardamom powder 2 tablespoons honey
Instructions: In a saucepan, boil the water with the cinnamon stick. Add the tea bags and leave to infuse for 5 minutes. Remove the tea bags and add the milk, ginger, cardamom and honey. 4. Heat the mixture over medium heat until hot. Remove the pan from the heat and strain the mixture through a fine sieve to remove the cinnamon stick and ginger pieces. Serve the chai latte hot.

Cinnamon carrot cake

Ingredients: 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon powder 1/2 teaspoon salt 1 cup sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups grated carrots
Instructions: Preheat oven to 180°C. In a mixing bowl, combine the flour, baking soda, cinnamon and salt. In another bowl, whisk together the sugar and vegetable oil until creamy. Add the eggs one at a time, whisking well after each addition. Add the vanilla extract and mix well. Stir in the flour mixture in two stages, mixing well after each addition. Add the grated carrots and mix until evenly distributed. Pour the batter into a buttered and floured cake tin. Bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

Cinnamon brioche

Ingredients: 500 g flour 1 sachet baker's yeast 80 g sugar 3 eggs 125 g soft butter 20 cl milk 1 tablespoon cinnamon powder 1 pinch salt
Instructions: Mix the flour, yeast, sugar and salt in a bowl. Add the eggs and milk, and mix until smooth. Add the soft butter and knead the dough for 10 minutes, until smooth and elastic. Leave the dough to rest in a warm, dry place for 1 hour, until doubled in size. On a floured work surface, roll out the dough into a rectangle about 1 cm thick. Sprinkle the cinnamon over the entire surface of the dough. Roll the dough into a tight roll and cut into slices about 2 cm thick. Place the slices in a buttered cake tinLet the dough rest again for 30 minutes, until doubled in size. Preheat oven to 180°C. Brush the brioche with a little milk. Bake for 25 minutes, or until golden and puffed.

Cinnamon apple crumble

Ingredients: 6 apples 1 cup flour 1 cup sugar 1 tablespoon cinnamon powder 1/2 cup cold butter
Instructions: Preheat oven to 180°C. Peel the apples, remove the cores and cut into cubes. Arrange the apples in a buttered gratin dish. Mix the flour, sugar and cinnamon in a bowl. Cut the butter into small pieces and add to the flour mixture. Mix with your fingertips until you obtain a sandy mixture. Spread the crumble mixture over the apples. Bake for 30 minutes, or until golden and crisp.

Cinnamon Chili con Carne

Ingredients: 500 g ground meat 1 chopped onion 2 chopped garlic cloves 1 diced red bell pepper 1 can peeled tomatoes 1 can drained kidney beans 1 tablespoon chili powder 1 teaspoon cinnamon powder Salt and pepper
Instructions: In a frying pan, brown the minced meat until golden brown. Add the onion, garlic and bell pepper, and sauté for a few minutes until the vegetables are tender. Add the peeled tomatoes, kidney beans, chili powder and cinnamon, and mix well. Add salt and pepper to taste. Simmer over low heat for 20-30 minutes, until the sauce thickens and the flavors blend well. Serve chili con carne hot, with rice or bread.

Cinnamon onion tart

Ingredients: 1 shortcrust pastry 3 onions, thinly sliced 2 tablespoons butter 1 tablespoon sugar 1 teaspoon cinnamon powder 2 eggs 20 cl crème fraîche Salt and pepper
Instructions: Preheat the oven to 180°C. 2. Roll out the shortcrust pastry in a tart tin and prick the base with a fork. In a frying pan, melt the butter and sauté the onions until soft and golden. Add the sugar and cinnamon and mix well. Spread the onions over the tart shell. In a bowl, beat the eggs with the crème fraîche. Add salt and pepper to taste. Pour the mixture over the onions. Bake for 30-35 minutes, or until golden and cooked through.

Cinnamon mango chutney

Ingredients: 2 ripe mangoes, diced 1 onion, chopped 2 garlic cloves, chopped 2 tablespoons cider vinegar 1 tablespoon brown sugar 1 teaspoon cinnamon powder 1/2 teaspoon ginger powder Salt and pepper
Instructions: In a saucepan, combine the mangoes, onion, garlic, cider vinegar, brown sugar, cinnamon and ginger. Add salt and pepper to taste. Bring the mixture to the boil, then lower the heat and simmer for 20-30 minutes, stirring regularly, until the chutney thickens. Leave the chutney to cool, then store in the fridge until ready to use.

Cinnamon chicken stew

Ingredients: 4 chicken thighs 1 onion, minced 2 garlic cloves, chopped 2 carrots, diced 2 celery stalks, diced 1 tin of peeled tomatoes 2 teaspoons cinnamon powder 1 teaspoon cumin powder 1 teaspoon paprika 500 ml chicken stock Salt and pepper
Instructions: In a casserole dish, brown the chicken thighs until golden on all sides. Remove the chicken from the pan and set aside. In the same pan, sauté the onion and garlic until soft. Add the carrots, celery, peeled tomatoes, cinnamon, cumin and paprika, and mix well. Return the chicken thighs to the pot. Pour the chicken stock over them. Add salt and pepper to taste. Bring the stew to the boil, then lower the heat and simmer for 1 hour, stirring occasionally, until the chicken is cooked through and the sauce is thick and flavorful.

Savoury pumpkin and cinnamon tart

Ingredients: 1 shortcrust pastry 500 g diced squash 1 chopped onion 2 chopped garlic cloves 2 tablespoons olive oil 1 teaspoon cinnamon powder 2 eggs 20 cl crème fraîche Salt and pepper Instructions: Preheat oven to 180°C. Roll out the shortcrust pastry in a tart tin and prick the base with a fork. In a frying pan, sauté the onion and garlic in olive oil until soft. Add the squash, cinnamon, salt and pepper, and sauté for a few minutes until tender. Spread the squash mixture over the tart shell. In a bowl, beat the eggs with the crème fraîche. Add salt and pepper to taste. Pour the mixture over the squash. Bake for 30-35 minutes, or until golden and cooked through.

Pasta with tomato sauce and cinnamon

Ingredients: 500 g pasta 1 onion, chopped 2 garlic cloves, chopped 1 tin of peeled tomatoes 1 teaspoon cinnamon powder 1 teaspoon sugar 2 tablespoons olive oil Salt and pepper
Instructions: Cook the pasta in a large pot of boiling salted water according to package instructions. In a frying pan, sauté the onion and garlic in olive oil until soft. Add the peeled tomatoes, cinnamon, sugar, salt and pepper, and mix well. Simmer the sauce for a few minutes to allow the flavors to blend. Drain the pasta and pour it into the pan with the sauce. Mix well to coat the pasta with the sauce. Serve the pasta hot, with a sprinkling of grated Parmesan if you like.

Squash and cinnamon soup

Ingredients: 1 kg diced squash 1 chopped onion 2 chopped garlic cloves 1 liter vegetable stock 1 teaspoon cinnamon powder 1/2 teaspoon nutmeg powder 20 cl crème fraîche Salt and pepper
Instructions: In a large saucepan, sauté the onion and garlic in a little olive oil until soft. Add the squash, vegetable stock, cinnamon and nutmeg, and bring to the boil. Lower the heat and simmer for about 30 minutes, or until the squash is tender. Remove the pot from the heat and allow to cool slightly. Blend the soup until smooth. Add the crème fraîche, salt and pepper to taste, and mix well. Warm the soup over a low heat before serving.

Cinnamon rice pilaf

Ingredients: 1 cup basmati rice 2 cups water 1 onion, chopped 2 cloves garlic, chopped 2 tablespoons olive oil 1 cinnamon stick Salt and pepper
Instructions: In a saucepan, sauté the onion and garlic in olive oil until soft. Add the rice and cinnamon stick, and mix well. Pour the water into the pan, add salt and pepper to taste, and bring to the boil. Lower the heat and cover the pan. Cook the rice for about 20 minutes, or until tender and the water has been absorbed. Remove the cinnamon stick before serving the hot rice with a dish of your choice.

I hope these recipes will inspire you to use our cinnamon powder in your cooking!

E67 7452/15TH01
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Data sheet

Propriété
Tangy and Full-bodied Notes
Provenance
Indonesia-Vietnam
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4.8 /5

Based on 372 customer reviews

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Sylvie C. published the 20/02/2024 following an order made on 27/01/2024

4/5

Bon goût de cannelle

Geraldine D. published the 04/02/2024 following an order made on 13/01/2024

5/5

Parfaite.

Isabelle G. published the 25/01/2024 following an order made on 21/12/2023

5/5

Très parfumée,prix très correct

Mathieu Jean L. published the 07/01/2024 following an order made on 03/12/2023

5/5

riche en saveur

Karine L. published the 10/12/2023 following an order made on 21/11/2023

5/5

Superbe qualité parfum subtil

Estelle B. published the 26/11/2023 following an order made on 04/11/2023

5/5

Très bon produit

Busatta E. published the 15/11/2023 following an order made on 22/10/2023

1/5

Qualité médiocre , je reste vraiment déçue surtout de la réponse de David .

Vincent C. published the 15/11/2023 following an order made on 02/08/2023

5/5

Top

Mathieu M. published the 25/10/2023 following an order made on 27/09/2023

5/5

un régal sur des pastéis de nata à peine sorties du four !

Isabelle B. published the 16/10/2023 following an order made on 27/09/2023

5/5

Très belle qualité !

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