With Christmas drawing closer, spices such as cardamom, saffron and ginger are in high demand. But the perhaps most iconic of them all: Cinnamon. The myths surrounding this holiday must-have are many, with the most common one perhaps being whether the cinnamon in your cupboard is an authentic one or not. But rest assure, cinnamon is cinnamon. Branka Veljovic, sourcing manager at Paulig, explains it.
So, is there such a thing as a true or false cinnamon, which is sometimes stated?
- No, this is a misunderstanding, stemming from the fact that “verum” is included in the name of one of the cinnamon types. Verum also means “true” in latin. But cinnamon is cinnamon, no matter which type, says Branka with a smile.
What do vary between different types of cinnamon is however the taste, usage and origin.
- For our Santa Maria spice assortment, we source Cassia cinnamon from Indonesia and Ceylon cinnamon from Sri Lanka. Cassia, which is the most commonly used cinnamon, contains more essential oils than the Ceylon type, making it perfect for baking and stews. Ceylon cinnamon on the other hand has a light, sweet and bright flavour, which makes it suitable for desserts, porridge and fruits, says Branka.
Cinnamon is usually grown at small spice farms, in lush green forests. It is the bark of the trees that is used, either as sticks or ground.
For Paulig, making sure that the quality, taste and sustainability requirements are met in the value chain of spices, is key.
- By working systematically with long-term partners and having a continuous dialogue, we can ensure that the products meet our high standards. We make, among other things, regular visits to our suppliers to ensure compliance with our quality requirements, but also to support the development of sustainable farming practices and fair working conditions, tells Branka.