Cinnamon: Cinnamomum burmannii (Nees & Th. Nees) Nees ex Blume
Why cinnamon chips? Cinnamomum burmannii is an essential spice to have on hand in your cupboard and has been used to add a bold and warming flavor to cuisine for thousands of years. Use these zesty chips or sticks to add a stimulating and spicy lift to hot (and cold!) drinks such as hot cocoa, tea, hot toddies, or even plain warm milk for healthy, normal digestion. They also make a delicious addition to baked goods and add a spicy, warming crunch to your cookies or cakes.
Quality Assured: Our Certified Organic cinnamon chips/sticks are sustainably and responsibly sourced from Indonesia. This herb is Certified Organic by Oregon Tilth and grown without the use of genetic engineering, artificial fertilizers, or pesticides. Our experts here at the Apothecary Shoppe personally evaluate every herb through taste, touch, and smell to assure that you are receiving the best botanicals suitable for use.
How to Use
Benefits: Use your cinnamon chips/sticks to flavor hot tea, baked goods, coffee and lattes, oatmeal, or any other cuisine in which you’re in need of a warming, invigorating spice.
Boil 5 minutes, then steep 10 minutes:
Fennel Foeniculum vulgare var. or anise seed Pimpinella anisum: 1 tablespoon
Green cardamom Elettaria cardamomum pods: 6
Clove Syzygium aromaticum buds: 12
Cinnamon Cinnamomum burmannii chips/sticks (ground): 1 teaspoon
Ginger Zingiber officinale root, sliced thin: 1⁄4 inch
Black pepper Piper nigrum corns: 1⁄4 tablespoon
Bay Laurus nobilis leaves: 2
Water: 7 cups
Add, bring to a boil, and simmer 5 minutes:
Darjeeling tea: 2 tablespoons
Honey or brown sugar: 6 tablespoons
Organic milk: 1 cup