Cinnamon — Vietnamese Cassia • Fresh Ground
$ 4.95
Unparalleled taste with a fiery bite❣
Nothing beats the intensity of freshly ground Cinnamon: a sumptuous, deliciously aromatic spice that’s a key ingredient for anyone who loves to bake. From sugary baked goods to savory Indian, Moroccan, and Middle Eastern dishes —it also plays well in both sweet and savory dishes, pies, baked goods, stews and curries, warm cereal and to enhance most hot beverages— Cinnamon is a mainstay spice across cultures and palates, one of the world’s oldest and most widely used spices, well regarded for its health properties and versatility.
❖ Origin & Flavor profile
Cassia Cinnamon originates from the inner bark of evergreen cassia trees in the laurel family —of the genus Cinnamomum— that grows naturally in the high mountainous regions of Northern and Central Vietnam. Cinnamon’s bark curls into pungently sweet quills when dried, which are then ground into the ground cinnamon powder you sprinkle onto apple slices or oatmeal.
Vietnamese cassia (a.k.a. Cannelle de Saïgon) has the highest oil content of all cinnamons, generally 4-6% by weight, so it is the most sweet, spicy and pungent by far, and considered to be the most aromatic of all the cinnamons. The unique flavor, incredibly strong, sweet and spicy aroma, and earthy warm heat are derived from an essential oil called cinnamaldehyde.
Traditionally used in Chinese Five Spice or Indian Garam Masala, Cinnamon is a versatile and widely used spice. It really is a must-try. Once you taste this stuff, highly prized among bakers and chefs, nothing else compares, but of course its strength and single-note aggressiveness are not suitable for every dish. Cassia Cinnamon is a perfect spice to use during the winter months.
We grind our cinnamon fresh every other week so that you get the best possible flavor and aroma from your dark, reddish-brown shade and rich, sweet and spicy Saratoga Spicery Cassia Cinnamon, the boldest and most potent variety available.
❖ How to enjoy — Here are a few quick serving ideas:
- Add cinnamon to any dish that calls for beans, to give the beans a unique taste.
- Sautéed lamb with eggplant, raisins and cinnamon to create a healthy Middle Eastern meal.
- Add ground cinnamon when preparing curries or masalas.
- Sprinkle cinnamon on oatmeal, quinoa, amaranth or millet as part of a breakfast cereal.
- Ground in cakes, biscuits and desserts.
- Sprinkled over baked fruit and custards.
- Add to vegetable and fruit salads.
- Beat into butter with a little sugar and spread on toast.
- Add to water when boiling rice. Or add to flavor pickles.
- Use it in poultry dishes, pork and lamb.
- For a quick snack, sprinkle cinnamon over [baked] apples or pears slices.
- Sprinkle on oatmeal [and] yogurt, or mixed in your glass of milk.
- Use cinnamon for extra flavor and a sense of sweetness without adding actual sugar.
- Cinnamon is an excellent addition to savory dishes, such as quinoa, whole wheat couscous, or barley salad.
- Pinch of grated chocolate and cinnamon will be a great addition to coffee.
- Take a whole grain salad, throw in some dried fruit, and then add a little cinnamon to bring the whole dish together.
❖ Recipes — Cassia Cinnamon works well in many savory dishes. It adds a wonderful warm and spicy note to long-cooked braises and hearty soups. Check the 2 recipes we’ve rounded up here.
- Chicken Biriyani with Saigon Cinnamon from Saveur - The chicken and rice are cooked together in this dish, infusing both with incredible flavor.
- Bolognese Meat Sauce from Simply Recipes - The cinnamon is super subtle in this classic dish, but really warms it up.
Related Items
ALEPPO PEPPER Premium Chile Flakes
$ 4.95
Fruity Aleppo pepper flakes have a tangy flavor and moderate heat, with notes of raisin and sun-dried tomatoes, making them an excellent choice anywhere chile pepper flakes are called for.
This quintessential sun-dried, intensely merlot-ruby-red colored, large-flaked, seeded pepper comes from a burgundy chile also known as the Ḥalabī pepper (فلفل حلبي) and bears the name of its ancient city —Aleppo— in the semi-arid north Syrian Plateau, home to one of the world’s most distinguished and vibrant cuisines. Surrounded by fertile lands and located along what was once the Silk Road, Aleppo was a food capital long before Paris, Rome, or New York.
❖ What does Aleppo pepper taste like?
Aleppo pepper’s crushed red flakes has a fruity, yet earthy, warm flavor similar to the ancho chile. The taste is summer sweet and savory, with notes of raisin, pomegranate, and even sun-dried tomatoes, and mild, cumin-like undertones.
It is only moderately hot, has mild “chilliness” (partly because the seeds have been removed, partly because the chilli itself is milder than many), with a warm, melting texture. It has a very robust, inherently smoky faintly smoky flavor that hits you in the back of your mouth, tickles your throat and dissipates quickly—is the perfect kiss of heat that recipes like tomato sauce require.
Unlike regular crushed red pepper, our flaked Aleppo Pepper contains no inner flesh or seeds, making it mild, yet very moist. It will add depth, color and zest to any meal.
Aleppo pepper, the signature Syrian spice, is widely used in Middle Eastern and Mediterranean cuisine, used in cooking or as a condiment at the table, where it eclipse other crushed red pepper flakes as a go-to flavor base that adds complexity, brightness and depth to any recipe. It adds that bit of “wow” to a wide array of dishes—and yes, it’s as delicious as it sounds.
❖ How to enjoy Aleppo pepper flakes? ....So many ways!..
- To add a more nuanced kick of spiciness to dishes than red pepper flakes can offer, give Aleppo pepper a try.
- A little sprinkle of the deep red, mild chile flakes will bring out the flavor of everything on your plate, from roasted tofu and grilled clams to basic microwave popcorn.
- Aleppo pepper’s flakes can be sprinkled on salads, potatoes, and deviled eggs.
- Let it rain upon even your greasiest of pizza slices.
- If you want to have a stupendous flavor homemade pizza, try a classic recipe: olives, Aleppo pepper, and fresh mozzarella. This spice will give your pizza the perfect amount of heat, and salt.
- Sprinkle it on hummus and see what a difference it makes.
- Or sprinkled on breakfast scrambled eggs, bean soups, tuna salad, doner kebabs, popcorn, grilled corn, or in chili.
- Add Aleppo-style pepper to oil for a stand-out roast chicken marinade.
- Rub it on roasted vegetables, add it to salad dressing, or even use it to rim a cocktail glass.
- Use it as a finishing touch on plates of hummus, sizzling spears of kebabs or blended with red bell peppers in muhammara.
- Pair it with soft cheese to create complete uncontrollable paroxysm.
- Equally at home in sweet and savory dishes, Aleppo pepper tastes great on grilled meats, such as chicken breast, steak and pork chops, and fish.
- Aleppo pepper does pair especially well with tomato-based foods, such as sauces, stews, or anything destined for the grill.
- It makes pasta and rice dishes sing.
- It makes a killer aioli for roasted asparagus.
- Be it hot chocolate, brownies, or candied nuts, is the baker's best spicy friend.
- Aleppo pepper is sold de-seeded and coarsely ground, so it's mellow enough to act as a finisher.
- Aleppo pepper's flakes are a perfect accent for anything requiring some extra punch but also balanced and nuanced flavor.
- Our favorite use for Aleppo pepper, is to toss the flakes with finely diced preserved lemons, and a little olive oil, and then to spread over a chicken before roasting.
❖ Ingredients: Aleppo Chile crushed with salt and sunflower oil added during the curing process.
Aleppo Chile flakes are only moderately hot, about a 2 to 3 on a heat scale of 1 to 10. The mild heat develops slowly, so you can enjoy the fruity flavor that lies underneath without being overwhelmed by the heat.
❖ Note: Keep Aleppo pepper flakes as moist as possible, either by sealing the lid tightly after every use or, preferably, storing in your freezer.
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“In Arabic, the Aleppo red pepper is called ‘Baladi,’ meaning it belongs to my country,” said chef Marlene Matar, author of “The Aleppo Cookbook.”
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❖ Recipe
• Chicken Salad with Herbs and Aleppo Pepper | Light and summery... (from Bon Appétit Magazine)
❖ Post Script: In the past, we sourced Aleppo pepper from the Syrian town of Aleppo near the southern Turkish border, but with the war it stopped. Currently, most or our product is being sourced from an area about 40 miles north of Aleppo, in the Turkish region of Kahramanmaras, from suppliers who grow the peppers from seeds obtained through seed banks or from fleeing refugees who carried the coveted seeds across the border.
❖ Healthy and Natural
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A great option for following Paleo, Mediterranean or similar diets.
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Small Batch Hand-Blended ★ Non-GMO ★ Gluten-free ★ Soy-free ★ MSG Free ★ 100% Vegan & Vegetarian ★ Paleo and Keto diet compliant ★ Non-Dairy ★ Preservative-free ★ Additives-free ★ Non-ETO ★ Non-Irradiated ★ No Sugar ★ No Fillers, free of animal bi-products ★ Easy to store, minimal foot print. ★ No Artificial Intelligence ★ No artificial colors or flavors ★ No Robots (we pack your order by hand) ★ No BS ★
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It's simple → No Short-cuts, just 100% commitment to quality and authentic ingredients.
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Every batch is handcrafted with lots of attention and spice-induced watering eyes in Saratoga Springs, NY.
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We make Spice blends as if our own kids and friends eat them — because they do!!
❖ And When Your Order Arrives...
If you’re not totally happy, get in touch and we’ll fix the problem for free. If you’re still not smiling ear-to-ear, you’ll get your money back.
Cumin • seeds
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Cumin is an ancient spice, one of the oldest in use by mankind.
What does Cumin taste like?
Cumin's very distinctive flavor has an earthy, nutty, spicy taste with somewhat bitter undertones and a warm, penetrating aroma with hints of lemon.
Cumin's powerful, sharp flavor plays an important role in savory and sweet dishes across the globe. In Morocco and India, cumin is kept on the table alongside salt and pepper, in Europe its used in marinates and sauces, and in Mexico its a vital ingredient in many of your favorite dishes! Only recently has cumin started to gain popularity as a spice in this country, but worldwide, it is one of the most consumed spices – right after chiles and pepper.
Cumin flourishes when used with beans, bread, cabbage, pungent cheeses, chicken, eggplant, lamb, lentils, onions, potatoes, rice, sauerkraut and squash. Cumin works well in combination with allspice, anise seed, brown mustard, cardamom, cinnamon, coriander, fennel, fenugreek, garlic, ginger, nutmeg, paprika, turmeric and yellow mustard.
Our cumin is sourced from India. We provide whole Cumin seeds, and Cumin powder by request. Cumin is one of the spices that has a high volatile oil content (2.5% to 4%) and once ground, the flavor starts to dissipate fairly quickly. We recommend using Cumin seeds to help maintain freshness and the best flavor. Lightly toasting the seed in a dry skillet over medium heat will release the oils and allow the aromas and flavors to bloom.
To read more about how Cumin are used in traditional medicine, click here.
