Watkins
Purest Ground Cassia Cinnamon
Originally
introduced in 1895, Watkins Pure Cassia Cinnamon was awarded the Grand
Prize with
Gold Medal for Highest Quality at the International Exposition,
Paris in 1928.
Cinnamon
is one of the world’s oldest and most popular spices; it is used in
cuisines around the world and is the most important "sweet
spice." There are two kinds of cinnamon: Ceylon cinnamon (Cinnamomum
zeylanicum) and cassia (Cinnamomum cassia).
Ceylon cinnamon (sometimes called "true" cinnamon) is native
to Sri Lanka. It is a pale tan color and has an exceptionally mild
flavor; very pleasant, but so delicate that it seems weak to the North
American palate. Most of the Ceylon cinnamon imported into the United
States is re-exported to Mexico.
Almost
all of what we in North America call "cinnamon" is actually
cassia, which has a more intense flavor. Watkins purchases the best
cinnamon available on the market... specifically, Korintje Cassia.
When the cinnamon is received, it is inspected for cleanliness and
freedom from foreign matter before being ground. It is our strict
attention to detail that makes our cinnamon the very best available.
"Cinnamon
sticks" are made by
cutting the quills into shorter lengths. Cinnamon "chips",
which are broken pieces of quills, are sold for use with one's
own grinder, to add a dusting of cinnamon onto your favorite dessert
or cup of cappuccino. The quills themselves are very hard, and require
commercial heavy-duty grinders to make the finely ground cinnamon
that we use as a cooking spice.
"Ground
Cinnamon", regardless of
variety, starts to lose its flavor as soon as the essential oils begin
to dissipate after grinding. Color and flavor can also fade when
exposed to light -- so whichever variety you choose, keep it in the
dark, in a glass jar or tin, and use it within a year for maximum
flavor.
Today,
cinnamon is still popular throughout the world. It is the most
important "sweet" spice, used in both baking and in savory
dishes from the Near and Middle East to Mexico. More and more people
are finding new uses for cinnamon -- or at least, "new" to
them, if often well-known in other cultures. Cinnamon is the main
ingredient in five-spice powder and is included in many Indian spice
blends. Consumption in the U.S. alone has risen 6.5 million pounds in
a single decade.
• Korintje Cassia:
The strongest in flavor;
Watkins Cinnamon contains a minimum of 2% essential oil; many others
on the market contain 1 to 2%, and inferior brands have as low as .5%.
•
Strict quality
control:
Each shipment is tested prior to shipment and again when Watkins
receives it.
•
Carefully
ground and sifted: To
assure uniform particle size and quality.
Enjoy
Watkins superior cassia cinnamon in apple pies and on apple sauce, on
ice cream and in milkshakes, in French toast and pancake batter and on
cereal or oatmeal.
Order
Watkins Cinnamon Here
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