Adding to bread, coffee, desserts, etc. can add aroma and full flavor
Cinnamomum cassia is one of the common Lauraceae plants in the mid-altitude of Taiwan, and it is also endemic to Taiwan
Different from foreign cinnamon, it does not need to take bark or branches to make spices. Its leaves contain a lot of cinnamaldehyde.
Cinnamaldehyde has a fragrant, sweet and spicy taste, and its sweetness is about 50 times that of sucrose, so it is added in large quantities to foods to increase food flavor and natural preservation.
Because Taiwanese cinnamon leaves are ground at low temperature, it has a light green color and slightly different flavor.
Product Description
Product Details
- Material
- Fresh Ingredients
- How It's Made
- Handmade
- Where It's Made
- Taiwan
- Stock
- Down to the last 4
- Ranking
- No.4,926 - Food & Drink | No.189 - Sauces & Condiments
- Popularity
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- 7,237 views
- 44 sold
- 74 have saved this item
- Product Type
- Authorized Representation
- Authorized By
- 台灣原味 Taiwan Way
- Listing Summary
- Local cinnamon is different from foreign cinnamon. It does not need to take bark or branches to make spices. Because Taiwanese cinnamon is ground with leaves at low temperature, it has a light green color and slightly different flavor.
Food Information
- Best Before
- 365 day(s) after the manufacturing date
- Allergens
- None
- Storage Method
- Room temperature、Avoid heat、Avoid direct sunlight
- Volume
- 20g x 1
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