spiced sugar Lebanon
An exciting oriental blend! Enjoy this spiced sugar in hot chocolate, tea, coffee, and fruit salad. It's delicious for refining croissants.
- Cane sugar, cardamom, cinnamon blossom and cloves
- Hot chocolate, tea, coffee and fruit salad
- Workshop quality from Klingenberg am Main
- Also for apple compote and baked apples
- An oriental-warm sweet treat
You will receive 39 enjoyment points
Inhalt: 150 grams
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Lebanon spiced sugar – oriental cane sugar with cardamom and cinnamon blossom
Cane sugar with cardamom, cinnamon blossom and cloves – these three spices have shaped the sweet cooking of the Levant and the Middle East for centuries. Cardamom gives the citrus-like freshness and floral warmth, cinnamon blossom its sweet-woody depth without the astringency of cinnamon bark, cloves the dark, resinous-savoury finish. The spiced sugar smells of oriental coffee and sweets the moment you open the tin. Made in our workshop in Klingenberg am Main.
How to use
Lebanon spiced sugar dissolves completely in warm liquids and can also be used cold as a topping sugar. Ideal for:
- Coffee and Turkish mocha – a teaspoon instead of normal sugar
- Tea – especially with black tea and black fruit tea
- Hot chocolate – gives a warm, oriental note
- Fruit salad – scatter over figs, oranges, mango and pomegranate seeds
- Pastries – dust over kipferl, shortcrust biscuits, butter cookies
- Desserts – on panna cotta, yoghurt or semolina pudding
- Baked apple and apple compote – use while caramelising
Recipe idea: oriental rice pudding
Cook 250 g pudding rice in 1 L whole milk with 1 pinch of salt until soft (approx. 30 min). Take off the heat, stir in 2 tbsp Lebanon spiced sugar and 1 tbsp rose water. Fill into small bowls and chill. Before serving, scatter with chopped pistachios, pomegranate seeds and a further pinch of Lebanon spiced sugar.
Goes well with
An oriental extension: cinnamon blossom, green cardamom and cardamom seed. For classic baking: Bourbon spiced sugar or cinnamon-blossom sugar. A Levant-cuisine extension: Harissa for the hot side.
Frequently Asked Questions
What does Lebanon spiced sugar taste like?
Warm-oriental: first note cardamom (citrus-floral), second wave cinnamon blossom (sweet-woody), finish from cloves (dark-resinous). Elegant overall, not intrusive.
How does it differ from Bourbon vanilla sugar?
Bourbon is classically European (a vanilla profile, ideal for pancakes, muesli, pastries). Lebanon is oriental (cardamom-cinnamon-clove, ideal for coffee, tea, rice pudding, fruit).
How do I dose the sugar?
Like normal sugar, but more sparingly – the aroma is more intense. 1 tsp per cup of coffee or tea, 1 tbsp per 250 g flour in pastries.
