Wild cinnamon bark

Ceylon cinnamon is called 'true cinnamon', and rightly so, because that is what the botanical name. This time no fine layered rolls (sticks) but rustic chunks, very aromatic cinnamon. Very special!

True cinnamon is originally found in Asia in the tropical forests of (former) Ceylon, now called Sri Lanka and South India. Cinnamon is grown in several countries, especially Sri Lanka and Madagascar, the countries where our cinnamon sticks are also produced. This wild cinnamon bark comes from cinnamon trees that, just like in Ghana, also grow in the forests of West Cameroon.

Many communities in Cameroon use the stem bark of this plant, also called jujube bark, traditionally medicinally. The pieces of bark come from young shoots, stripped of the woody interior.

This 'broken' cinnamon is an exceptional product, is extracted and processed in small quantities. The bark is harvested during the rainy season, planed, cleaned and dried on site. Everything is done by hand.

The quality of cinnamon depends on the quality of the tree, the age of the shoots (the older the branches, the less quality), the way of peeling and the way of drying. By removing the less aromatic, woody layers, the bark becomes more supple and more aromatic overall. The properly peeled bark contains 0.5 to 1% essential oil, cinnamaldehyde. Lower quality Ceylon cinnamon is not only less aromatic, but also more bitter.

Usage

This wild cinnamon is mainly used in savoury dishes, and is suitable for use in homemade spice mixes such as ras-el-hanout. By leaving the chunks whole, you can remove them at a desired time The aromas are 'rustic' for a cinnamon, use it in dishes where strong flavours are desired.

We recommend rinsing this wild, unprocessed bark under cold running water before use.

Features:

• 100% bark of the Cinnamomum verum
• origin: cameroon
• supplied in fragments of dried bark - not peeled, not rolled

Assortment

• only available in stand-up pouch, from 30 grams
• larger quantities on request
  

Health

Ceylon cinnamon contains relatively little coumarin, which makes the sweet notes predominate, and the slightly bitter undertone that characterizes cassia is absent. Ceylon cinnamon powder also contains hardly any coumarin.

Coumarin is an aromatic substance that inhibits blood clotting and can cause liver damage in exceptional cases. The European Food Safety Authority (EFSA) has banned the addition of synthetically produced coumarin to foods, and has set a maximum tolerable daily intake (TDI) of 0.1 mg per kilogram of body weight per day for natural coumarin.

Cassia contains 20 to 400 times as much coumarin as Ceylon cinnamon (0.017 grams per 100 grams).

General advice

• store cinnamon in a dark, dry and cool place
  
• the expiration date is an indication
• best before December 2027 (12-2027)
• cinnamon bark cannot be frozen

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice