Cinnamon
Cassia and Ceylon are the two most common varieties of cinnamon. They have notable differences in taste, appearance and origin. Ceylon cinnamon comes from the inner bark of the brown Cinnamomun Verum tree, while Cassia cinnamon comes from the Cinnamomun Cassia tree. On an organoleptic level, Ceylon Cinnamon is sweeter and more delicate in flavour, while Cassia is darker in colour and slightly spicy in taste. Both are ideal for infusing in recipes and different preparations. They can also provide the perfect finishing touch to your recipes as a garnish, offering an special flavour that gives a unique touch to any dish.
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Spain
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