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An emblematic spice known for its gourmet, full-bodied, sweet and spicy aroma. Its fragrance is intoxicating with a slightly tangy finish. Discover the benefits of cinnamon, its harvest, its use and our recipes in our description.Buy our superb cassia cinnamon powder and rediscover the taste of an exceptional cinnamon!
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Red meat and poultry, citrus fruits, carrots, fruit desserts, chocolates, teas and infusions.
Origin - Plantations
Indonesia - Java and Florès
Cinnamon powder is a rich source of antioxidants, which are natural compounds that protect cells from free radical damage. 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.
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. The anti-inflammatory compounds in cinnamon powder, such as cinnamaldehyde and eugenol, may help reduce inflammation and protect against these diseases.
Studies have shown that cinnamon powder can help reduce the risk of cardiovascular disease. The anti-inflammatory compounds in cinnamon powder, such as cinnamaldehyde, may help reduce inflammation in the blood vessels, which may reduce the risk of heart disease. In addition, cinnamon powder may help reduce blood cholesterol levels, which is another risk factor for heart disease.
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. In addition, cinnamon powder can help reduce the amount of sugar absorbed in the gut, which can also help maintain healthy blood sugar levels.
Cinnamon cassia is a very common spice used in cooking and baking. However, it can cause side effects when consumed in large amounts. Here are some of the side effects of cinnamon cassia:
Mouth and throat irritation: Cinnamon cassia contains irritating compounds that can cause burning, stinging and irritation in the mouth and throat.
Gastrointestinal problems: Cinnamon cassia may cause gastrointestinal problems 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 some medications, especially those used to treat diabetes. It can increase the effect of blood sugar-lowering drugs, which can cause 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 any health problems. However, if you have any concerns about your consumption of cinnamon cassia, it is recommended that you consult your physician or health care professional.
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 of the tree, which is then dried and rolled into cinnamon sticks.
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 is done by grinding the dried cinnamon sticks into a fine powder. This powder is then sorted to remove the larger pieces and to obtain a fine and homogeneous texture.
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.
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.
Cinnamon powder can also be used to add a delicious flavor to hot beverages, such as tea and coffee. It can also be used to add a touch of flavor to smoothies and juices.
Ingredients: 1 shortcrust pastry 6 apples 1/2 cup sugar 1 tablespoon cinnamon powder 2 tablespoons butter Instructions: Preheat the oven to 200°C. Roll out the shortcrust pastry in a pie pan and prick the bottom with a fork. Peel and core the apples, then cut them into thin slices. In a bowl, mix the sugar and cinnamon. Arrange the apple slices on the pie crust. Sprinkle the cinnamon and sugar mixture over the apples. Cut the butter into small pieces and spread it over the apples. Bake the pie for 45 minutes, or until the crust is golden and the apples are tender.
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 the oven to 160°C. In a saucepan, heat the honey and brown sugar over low heat until the sugar is dissolved. In a mixing bowl, combine the flour, baking soda, cinnamon, ginger and nutmeg. Add the honey and 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 pan. Bake the gingerbread for 50 minutes, or until a knife inserted into the center comes out clean.
Ingredients: 2 black tea bags 2 cups water 2 cups milk 1 cinnamon stick or 1 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 let steep 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.
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 eggs one at a time, whisking well after each addition. Add the vanilla extract and mix. Stir in flour mixture in two additions, mixing well after each addition. Add grated carrots and mix until evenly distributed throughout the batter. Pour the batter into a buttered and floured cake pan. Bake the cake for 40-45 minutes, or until a knife inserted in the center comes out clean.
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 of salt Instructions: In a bowl, mix the flour, yeast, sugar and salt. Add the eggs and milk and mix until you have a smooth dough. Add the soft butter and knead the dough for 10 minutes, until it is smooth and elastic. Let the dough rest in a warm, dry place for 1 hour, until it doubles 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 pan. Let the dough rest again for 30 minutes, until doubled in size. Preheat oven to 180°C. Brush the brioche with a little milk. Bake the brioche for 25 minutes, or until it is golden and puffed up.
Ingredients: 6 apples 1 cup flour 1 cup sugar 1 tablespoon cinnamon powder 1/2 cup cold butter Instructions: Preheat the oven to 180°C. Peel the apples, remove the cores and cut them into cubes. Place the apples in a buttered baking dish. In a bowl, mix the flour, sugar and cinnamon. Cut the butter into small pieces and add it to the flour mixture. Mix with your fingertips until you have a sandy mixture. Spread the crumble mixture over the apples. Bake the crumble for 30 minutes, or until golden and crisp.
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 skillet, fry the ground meat until browned. Add the onion, garlic and bell pepper and fry 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 on low heat for 20-30 minutes until the sauce thickens and the flavours blend well. Serve chili con carne hot with rice or bread.
Ingredients: 1 shortcrust pastry 3 sliced onions 2 tablespoons of butter 1 tablespoon of sugar 1 teaspoon of cinnamon powder 2 eggs 20 cl of fresh cream Salt and pepper Instructions: Preheat the oven to 180°C. 2. Spread the shortcrust pastry in a pie pan and prick the bottom with a fork. In a frying pan, melt the butter and fry the onions until they are soft and golden. Add the sugar and cinnamon and mix well. Spread the onions over the pie crust. In a bowl, beat the eggs with the cream. Add salt and pepper to taste. Pour the mixture over the onions. Bake the pie for 30-35 minutes, or until golden and cooked through.
Ingredients: 2 ripe mangoes, diced 1 onion, chopped 2 cloves garlic, 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 mangoes, onion, garlic, cider vinegar, brown sugar, cinnamon and ginger. Add salt and pepper to taste. Bring the mixture to a boil, then lower the heat and simmer for 20-30 minutes, stirring regularly, until the chutney thickens. Let the chutney cool, then store in the refrigerator until needed.
Ingredients: 4 chicken thighs 1 onion, chopped 2 cloves of garlic, chopped 2 carrots, diced 2 stalks of celery, diced 1 can of peeled tomatoes 2 teaspoons of cinnamon powder 1 teaspoon of cumin powder 1 teaspoon of paprika 500 ml of chicken stock Salt and pepperInstructions: In a casserole dish, brown the chicken thighs until golden on all sides. Remove chicken from pan and set aside. In the same pot, sauté onion and garlic until soft. Add carrots, celery, peeled tomatoes, cinnamon, cumin and paprika and mix well. Return the chicken thighs to the pot. Pour the chicken broth over everything. Add salt and pepper to taste. Bring the stew to a 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.
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 fresh cream Salt and pepper Instructions: Preheat the oven to 180°C. Spread the shortcrust pastry in a pie pan and prick the bottom 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 the squash is tender. Spread the squash mixture over the pie crust. In a bowl, beat the eggs with the crème fraîche. Add salt and pepper to taste. Pour the mixture over the squash. Bake the pie for 30-35 minutes, or until golden and cooked through.
Ingredients: 500 g pasta 1 chopped onion 2 chopped garlic cloves 1 can 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 directions. In a skillet, sauté onion and garlic in olive oil until tender. Add the peeled tomatoes, cinnamon, sugar, salt and pepper and mix well. Simmer the sauce for a few minutes to allow the flavours 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 little grated Parmesan cheese if you like.
Ingredients: 1 kg of diced squash 1 chopped onion 2 chopped garlic cloves 1 liter of vegetable broth 1 teaspoon of powdered cinnamon 1/2 teaspoon of powdered nutmeg 20 cl of fresh cream Salt and pepper Instructions: In a large saucepan, sauté the onion and garlic in a little olive oil until soft. Add squash, vegetable broth, cinnamon and nutmeg and bring to a boil. Reduce heat and simmer for about 30 minutes, or until squash is tender. Remove the pot from the heat and let it cool slightly. Blend the soup until smooth. Add the sour cream, salt and pepper to taste and mix well. Warm the soup over low heat before serving.
Ingredients: 1 cup basmati rice 2 cups water 1 chopped onion 2 chopped garlic cloves 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 pot, add salt and pepper to taste, and bring to a boil. Lower the heat and cover the pot. Let the rice cook for about 20 minutes, or until it is 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 inspire you to use our cinnamon powder in your cooking!
Based on 360 customer reviews
published the 08/09/2023
following an order made on 16/08/2023
Super pour la pâtisserie
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Une odeur divine un goût au top
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Un peu neutre gustativement
Comment from David Vanille the 01/07/2023
Le teneur en coumarine (molécule aromatique principale) de notre poudre est bien plus élevé que la moyenne mais il est vrai qu'une cannelle en bâtons restera toujours plus précise et encore plus intense.
Comment from Pierre V. the 02/07/2023
Merci pour votre réponse
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Très parfumé et délicate
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SAVOUREUSE ET DELICATE, ELLE CORRESPOND A MES ATTENTES. JE LA RECOMMANDE.
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published the 17/04/2023
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Conforme à mes attentes. Parfait pour les tartes aux pommes et adoré par les enfants avec une semoule sucrée.
THIERRY ou ISABELLE L.
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Parfait, goût au rendez-vous