Cinnamon is a spice derived from the inner bark of various tree species within the “Cinnamomum” genus. There are over 250 species of Cinnamomum, but the spice itself is made from a blend of several types, most notably the Cinnamomum Verum tree (known as the “True Cinnamon Tree” and the Cinnamomum Cassia tree (or “Chinese cinnamon”). The warm and inviting aroma and punchy flavour of cinnamon is partly due to the essential oil component of the spice, Cinnamaldehyde – along with around 80 other aromatic compounds. It’s this complex flavour profile that makes it the perfect addition to many different recipes, as well as making it a key part of Chinese Five Spice! Traditional medicine has long held a flame for Cinnamon as a digestive aid, but there are also claims that it is rich in antioxidants, as well as reduces blood pressure and improves gut health! In 3500 BCE
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The dried, rubbed leaves of Fenugreek (Trigonella foenumgraecum). Discrete green particulate. Bitter taste with strong characteristic odour.
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Whole Fennel Seed. The whole dried greenishyellow fruits of the Foeniculum Vulgare Mill. Characteristic for Fennel – sweet taste with mild aniseed like aroma.
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The dried, cut, cleaned leaves of the Dill plant (Anethum graveolens). Dark green leaf particulate. Characteristic – aromatic and lightly spicy.
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A mediumhot Curry powder blend formed from a homogenous mixture of dried spices. Deep yellow freeflowing powder, free from lumps or large pieces. Characteristic aromatic curry aroma with pleasant curryspice flavour and warmth.
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