Ceylon Cinnamon Sticks
Ab CHF 11.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Genuine Ceylon cinnamon from Sri Lanka in stick form. The fine inner bark is peeled by hand, layered and formed while drying into the typical thin, rolled sticks. Mild, complex and ideal for drinks, sauces or desserts.
- Category: Spice, whole
- Taste: warm, sweet, aromatic, with a subtle spice
- Use: liqueur, mulled wine, chai, compote, curries, braised dishes
- Format: 30 g jar, 400 g stand-up pouch
My tip: I like to infuse the cinnamon sticks in rum, orange zest and a little sugar – this makes a fine, homemade liqueur.
Origin & Story
Cinnamon is one of the oldest spices in the world. So-called true cinnamon comes from the Ceylon cinnamon tree (Cinnamomum verum), originally native to Sri Lanka. To make the sticks, the inner bark of the young shoot is peeled off, layered in thin sheets and formed into firm rolls while drying.
Unlike the much stronger cassia cinnamon, Ceylon cinnamon is lighter, thinner-barked and more aromatically differentiated. Even in antiquity this cinnamon was a prized trade commodity – to this day it is regarded as the finest cinnamon quality.
Highlights
The Ceylon cinnamon sticks stand out for their complex aromatics – with notes of vanilla, warm wood and a subtle sweetness. They release their aroma slowly and evenly, without heat, but with depth and clarity.
Their typical light colour and the fine, multi-layered structure make them ideal for uses where not only flavour but also appearance matters – whether in sauces, liqueurs or warm drinks.
Quality
The cinnamon sticks come from controlled cultivation in Sri Lanka. Harvesting and processing are done by hand: peeled, rolled, air-dried and sorted by quality. The batches are further processed at Manufaktur Funke and filled in even length and structure – all-natural and unadulterated.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
I like to infuse Ceylon cinnamon sticks in a brew of brown rum, orange zest and a little sugar. The result: a fine liqueur with restrained sweetness and aromatic depth – without ever being dominant.
Recommended use
- Liqueur, syrup, chai, mulled wine
- Compote, rice pudding, apple dishes
- Curries, oriental braised dishes
Recipe idea
Cinnamon liqueur with Ceylon cinnamon sticks
View recipe
Origin / Ingredients
Sri Lanka.
All ingredients are processed with craftsmanship at Manufaktur Funke.
Storage
Store in a dry place, away from light.
Ingredients
cinnamon
Additional information
| Weight | 0.04 kg |
|---|
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