Unlocking the savory secrets of Sri Lanka’s favourite bark.
Most people think cinnamon only belongs in apple pies or sprinkled over a morning bowl of oats. Oh, how delightfully wrong they are!
In Sri Lankan cuisine, true cinnamon is the secret weapon in savory cooking. Because Ceylon cinnamon is incredibly smooth and sweet, it adds a layer of warmth to meats and stews without making them taste like a dessert.
Try this tonight:
Drop a whole Ceywoods cinnamon quill into your next batch of Bolognese sauce or beef stew while it simmers. It cuts through the acidity of the tomatoes and adds a luxurious, velvety depth that will have your guests begging for your secret recipe. Magnifique!
