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We all know and love it: cinnamon. Whether in the morning porridge, as a dessert on rice pudding and semolina porridge or even hearty with lamb and sweet potatoes, he will find his way into our plates everywhere. And not just nowadays!

Cinnamon is one of the oldest spices in the world and originally comes from the island of Sri Lanka. The rolled pieces of bark are already mentioned in the Bible. Its sweet, woody aroma is particularly popular at Christmas, but cinnamon is used in Asian spice mixes and for Arabic meat stews. The most famous types of cinnamon are Ceylon and Cassia cinnamon.

Ceylon cinnamon has its origin in Sri Lanka and is particularly aromatic. You can easily recognize it by the particularly thinly cut bark.

The cassia cinnamon, on the other hand, is significantly coarser and thicker and is mainly mined in China. The spice is rich in antioxidants. It is also positive that cinnamon should improve the insulin effect, as can be read occasionally.

So how could you do without it now? So it’s best to try it with a delicious cinnamon porridge tomorrow morning:

Boil 50g of oatmeal with 200 ml milk or vegetable alternatives and half a teaspoon of cinnamon briefly and then let it swell in a saucepan for about 5 minutes over low heat. Now add 1 very ripe banana and a handful of toasted almonds (or walnuts, etc …) and mix everything well. Good Appetite!

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