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Cinnamon stick cassia variety premium quality 6 to 8 cm
€2,57 EUR - €7,72 EUR
(It may be possible to pay only $2.50 instead of $3.00 when you
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Nuvei accepted
Las opciones de envío
La política de devoluciones
Protección de compra
Opciones de pago
PayPal accepted
PayPal Credit accepted
Venmo accepted
PayPal, MasterCard, Visa, Discover, and American Express accepted
Maestro accepted
Amazon Pay accepted
Nuvei accepted
Rasgos del artículo
| Categoría: | |
|---|---|
| cantidad disponible: |
20 En stock |
| Condition: |
New |
| Product: |
Single Spice |
| Type: |
Clove |
| Country/Region of Manufacture: |
France |
| Brand: |
EPICES EXOTIQUES |
| Bundle Listings: |
Detalles del anuncio
| Las políticas del vendedor: | |
|---|---|
| Envío de descuento: |
No ofrece el envío combinado |
| Publicado en venta: |
November 11 |
| Artículo número: |
1776722366 |
Descripción del Artículo
Premium quality cinnamon stick of the Cassia variety, cinnamon is a very popular spice all over the world, widely used for sweet dishes, often in combination with star anise or vanilla.
Cinnamon is a spice with a captivating, very distinctive flavor, it adds its sweet and delicious aroma to dishes and gives off a soothing and relaxing sensation.
In the West, cinnamon is generally used in sweet dishes and desserts, while in North Africa, India, Greece and the Orient, cinnamon is widely used for savory dishes, including red meat tagines. with prunes or in poultry pastilla.
Sold in bulk in a resealable zipped bag to preserve freshness for a very long time.
In addition to its culinary use, cinnamon is widely used for decoration such as table decorations or Christmas decorations.
Several possible packaging:
50G
70G
100G
Recipe idea: Orange and cinnamon creme brûlee
Ingredients for 4 persons
400 ml of whole liquid cream
4 egg yolks
50 g of sugar
50 g of candied orange and lemon peels
1/2 tsp cinnamon powder
A few spoons of Grand Marnier (optional)
cane sugar for caramelization
Start by cutting the candied orange and lemon peels into small pieces, then distribute them at the bottom of the molds.
boil the cream with 2 or 3 cinnamon sticks and leave to infuse for half an hour.
Mix the egg yolks with the sugar with a mixer until the mixture turns white.
Add the beaten eggs to the heated cream (heat the cream before mixing) and the Grand Marnier.
Remove the foam on the surface with a spoon so that the cream is smooth after cooking.
Pour the mixture into your containers with the candied oranges and lemons.
Cook at 100C for 45 min to 1 hour in the oven using rotating heat.
leave to cool in the refrigerator
To serve, sprinkle the top of each cream with brown sugar. Leave to caramelize for 1 minute under the oven grill or burn with a kitchen blowtorch.
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Added to your wish list!
- Cinnamon stick cassia variety premium quality 6 to 8 cm
- 20 in stock
- Available in multiple bundle listings
- Handling time 3 day.
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