Cinnamon Bark

Cinnamon bark Kaneel – true Ceylon cinnamon in whole sticks

Kaneel is the true cinnamon – botanically Cinnamomum verum, botanically more precise and culinarily finer than the widespread Cassia vera. The bark of the Ceylon cinnamon tree is peeled into wafer-thin layers and rolled into the characteristic quills, which you recognise in cross-section by their fine-leaved, paper-thin structure. Cassia vera has a massively thick, single-layer bark; Kaneel is light, multi-layered, almost fragile. The same difference follows in taste: Kaneel is sweeter, finer, less sharp and contains noticeably less coumarin than Cassia vera.

How to use

Kaneel sticks are cooked along and removed before serving, or finely ground and used directly. The whole stick can be ground in a mortar. Ideal for:

• Desserts and sweets – rice pudding, crème brûlée, panna cotta, compote
• Fine baked goods – for cinnamon sugar, cinnamon ice cream, cinnamon parfait
• Hot drinks – apple punch, mulled wine, chai, cocoa
• Persian and Indian cuisine – biryani, pilafs, korma – where the fine cinnamon does not dominate
• Moroccan cuisine – pastilla, sweet-savoury dishes with lamb and prunes

Since Kaneel contains noticeably less coumarin than Cassia vera, it is the preferred choice for all who use larger amounts of cinnamon.

Recipe idea: apple punch with Kaneel

Bring 1 L of naturally cloudy apple juice to the boil with 1 stick of Kaneel cinnamon, 3 cloves, the juice of half a lemon and a little freshly grated ginger. Let steep over low heat for 15 minutes. Pour through a sieve, sweeten lightly with honey. Fill hot into glasses. Optional: add a dash of Calvados or rum.