Cinnamon bark, ground, Altes Gewurzamt, Ingo Holland
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Ingo Holland prefers the extreme aroma density of cassia cinnamon. It is visually distinguished from Ceylon cinnamon by a thicker layer of bark and does not crack when breaking. The ground Cassia cinnamon has a high content of essential oils. Carefully dosed, he flavored stews and sauces with cooked meat and poultry. He also gives pumpkin, sweet potatoes and beans an interesting note.
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