Cinnamon – The spice is in the bark.
Cinnamon (also Cinnamonum zeylanicum) is a member of the Lauraceae family. The peeled and dried bark of cinnamon tree branches are well known to us in the form of small, brown cinnamon sticks. Cinnamon has a strong, aromatic, pleasantly sweet taste.
Cinnamon is grown in so-called cinnamon gardens (cinnamon cultures), where the shoots (up to 2m long) are cut from cinnamon trees after approximately 1 to 2 years. The bark is then stripped, bundled, and left to ferment under mats for 1 to 2 days. After removing the outer and inner layers of bark, the remaining bark is left to dry in the sun. The bark curls inwards as it dries and so gets it typical shape. Cinnamon sticks are formed by pushing several cinnamon barks inside one another other. Cinnamon of particularly good quality is recognised by its lighter colour.
Only five varieties, from among the 275 different kinds of tropical, evergreen cinnamon trees, are suitable for cinnamon production. Ceylon cinnamon is, due to its intense flavour, regarded as the best quality cinnamon. Kassia cinnamon, also known as Chinese cinnamon, is likewise commonly used. Cinnamon oil is made from its slim, large, egg-shaped leaves, as well as from the broader, leathery leaves of Ceylon cinnamon. The unripe fruit is sold as cinnamon flowers.
Cinnamon has been used for approximately 4000 years. It is considered as proven that the Egyptians also used cinnamon as a spice and medicine circa 1600 BC.
At RITTER SPORT, we use cinnamon, for example, in our RITTER SPORT “Cinnamon Stars”. You can find this in our Schokowürfel winter edition.
Our latest varieties: