Ground cinnamon - 40g

Cassia cinnamon comes from China, Indonesia, and Myanmar. In China, it's a phytomedicine.

The Chinese cultivated a species of cinnamon tree 2,500 years BC, which they used for its medicinal benefits.

Coumarin is a natural substance of plant origin. It is found everywhere in perfumery and cosmetics. Ceylon cinnamon bark (Cinnamomum verum) contains almost none, whereas Chinese cinnamon bark (Cinnamomum cassia) is rich in it.

In the West, cinnamon is used in desserts. While in the East, it is cooked with savory dishes, especially red meats and poultry. It is also added to spice blends in the Maghreb to prepare typical Moroccan and Algerian dishes such as tagines or couscous.

In sweet dishes and desserts, add cinnamon to your cake batters, dry biscuits, creams, tiramisu, tarts, and in your preparations based on candied, cooked, and dried fruits.

In savory dishes, use a very small amount to subtly flavor your starches, vegetables, and mixed salads.

Essential in flavored teas, cinnamon will allow you to enjoy a warming infusion!