…And Is All Cinnamon Good For You?
- True Sri Lankan Cinnamon Verum
NO, not all cinnamon is good for you!
It’s come to our attention recently that there is a common misconception surrounding the use of the spice Cinnamon, and a large number of consumers aren’t aware of the different varieties.
Sri Lankan Cinnamon Verum vs Cinnamon Cassia
Most of the cinnamon found in our foods and purchased from supermarkets is known as Cinnamon Cassia (Cinnamomum Cassia). It is by far the most commonly used cinnamon. This is not “true” cinnamon, but a noticably cheaper imitation and not from the same plant as Cinnamon Verum.
Sri Lankan Cinnamon Verum (Cinnamomum zeylanicum / Cinnamomum Verum) is often referred to as “True Cinnamon”. It tastes more mild and subtle, and a little sweeter than cassia.
There is a naturally occurring flavour substance in cinnamon called coumarin. The levels of coumarin in cassia are naturally occurring in far greater levels than the levels found in cinnamon verum.
Is This A Big Deal?
Tea + Food
HAVE YOU HEARD OF TEA PAIRING?
A growing number of restaurants around the world now not only have a Sommelier (Wine Waiter) but also a Tea Pairing Waiter, with a full selection of tea on their menu to accompany any meal. More and more restaurants/chefs are recognising the benefits of pairing tea with food.
We’ve prepared the infographics above to show how easy it can be, by pairing some of our delicious tea with various food suggestions to help inspire your creativity in the kitchen – the possiblities are endless..!
And there’s more…. Continue reading
A CRAZY YET BEAUTIFUL ADVENTURE
We LOVE tea, it’s our passion!
We go to such great lengths to obtain only the freshest and finest quality tea, tisanes & spice. Our success in sourcing outstanding products is made evident by our devoted customers. It hasn’t been easy, in fact it’s been quite a long and exhausting road, but each late night, every hurdle we’ve overcome, and every frustration has been worth i!
Once our ideas had been formulated, where would we start? Where would we source our tea?