Sonnentor Organic Cinnamon Ceylon ground

Sonnentor cinnamon Ceylon ground in detail

Have you got one on the waffle? Very good, because that's where cinnamon should go. And while you're at it: reach for the cinnamon stars and check out a cinnamon bun. By the way: not all cinnamon is the same. The Ceylon variety is also known as true cinnamon and originally comes from laurel plants in Sri Lanka. Really now!

Ingredients

Cinnamon Ceylon organic

I AM...

Vegan, vegetarian, no added salt

Use

The product goes particularly well with:

Casseroles, baking, curries, stews, coffee, cocoa, lamb, muesli, rice, beef, apples, bananas, berries, pears, porridge, chutneys, ice cream, biscuits, compote, cakes / tarts, jams, rice pudding, porridge, pudding, punch, beetroot, smoothies, sweet strudels, tropical fruit, waffles, overnight oats, French toast

Country cooking:

Asian, Indian, Mediterranean, African, home cooking, Scandinavian, Caribbean, Oriental

ORIGIN

Ingredient(s) grown by/in:

Tanzania

Sri Lanka

To ensure availability for you in the event of crop failures and supply bottlenecks, the raw ingredients may also come from another farmer or cultivation project.

OFTEN QUESTIONED

Is the consumption of cinnamon and cinnamon-containing products (keyword: coumarin) a cause for concern? The consumption of cinnamon and cinnamon-containing products in "normal" quantities is harmless.

There are repeated reports in the media about the health-endangering flavouring substance "coumarin" in connection with cinnamon. Basically, it has to be said that this problem has been known for a long time and regularly leads to newspaper headlines in the run-up to Christmas.

We at SONNENTOR are of the opinion (without wanting to play anything down) that neither small children nor adults consume large quantities of cinnamon every day. Cinnamon baked goods are mainly on the market before and during the Christmas period and by no means all year round. How much cinnamon is a pleasure for each individual consumer or how much cinnamon each baker or cook actually uses is up to them.

Internationally recognised chemists and food technologists comment on this discussion: "Herbs and spices, like all plants, contain a variety of chemical compounds, some of which, when isolated and administered in unrealistically high doses, can cause health problems. In the totality of all substances of a plant, however, such effects are often quite different and can also cancel each other out."

The Federal Institute for Risk Assessment (BfR) in Germany has been working intensively on this issue. In the last update in 2012, which is still valid, the BfR confirms the legal situation that has been in force since 2011. According to its statement, the tolerable daily intake (TDI) of coumarin continues to apply

• Organically oriented consumers
• Health-conscious consumers:
• Environmentally conscious consumers
• Lovers of diverse flavour experiences