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The bark of an evergreen tree indigenous to Sri Lanka but cultivated throughout the tropics. The bark curls into sticks when being cut.
Cinnamon is one of the most widely used spices and its warm sweet aromatic flavour is an essential part of South Asian and Indonesian cooking. Use a 5 inch piece in meat, vegetable, fish or rice dishes. It can also be used to flavour rice pudding or other mil based dishes
Recipes including Cinnamon Sticks
- Goa Fish Curry
- Kashmiri Rogan Josh
- Khemma Mattar (mince with peas)
- Mulled Wine (Gluwein)
- Vegetable Biryani
- Spiced Pear and Almond Tart
- Beef Stifado
- Drunken Chicken (Pollo en Pulque)