Product: ID3045
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Fridlin
Ground cinnamon - J.C. Fridlin (40g)
Origin: Southeast Asia, Madagascar
Uses: In oriental, Arabic and Asian cuisine, cinnamon is mainly used to season savoury dishes such as beef curries, lamb and pork. In western cuisine, on the other hand, with a few exceptions, it is used almost exclusively for flour and sweet dishes (rice pudding, pudding, compotes), for pastries and cakes and for flavouring drinks such as tea, mulled wine, punch and cappuccino
Smell/taste: The smell of Ceylon cinnamon is aromatically sweet, its taste is unmistakably sweet-hot, warm and slightly woody. The smell of cassia is more tart and stronger than that of Ceylon cinnamon, and its taste is also distinctly more "biting"
Ground cinnamon - J.C. Fridlin (40g)
J. C. Fridlin Spices - the traditional company exists since 240 years
Spices, herbs and mixtures from the specialists - benefit from the know-how of this traditional company which has been importing spices and herbs from all over the world into Switzerland for 240 years. You benefit from centuries of experience in developing, refining, bottling and distributing first-class spices, produced in Swiss quality.
Spices from all over the world - available from us online
From annatto from Bolivia to orange peel from Turkey to lampong pepper from Indonesia - we have an extensive range of spices for you to choose from online. In addition to the classics such as pepper, paprika or nutmeg, we carry many other exquisite spices from around the world - so that you can indulge your palate with the best spices.
Quality as an integral part of the spice assortment
J. C. Fridlin lives quality continuously in all its processes and, thanks to the strictest quality controls, meets the highest standards, also with regard to ecology, food safety and shelf life (certificates: ISO 9001:2015 & IFS Food & Ecocert IMOswiss).
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Origin: Southeast Asia, Madagascar
Uses: In oriental, Arabic and Asian cuisine, cinnamon is mainly used to season savoury dishes such as beef curries, lamb and pork. In western cuisine, on the other hand, with a few exceptions, it is used almost exclusively for flour and sweet dishes (rice pudding, pudding, compotes), for pastries and cakes and for flavouring drinks such as tea, mulled wine, punch and cappuccino
Smell/taste: The smell of Ceylon cinnamon is aromatically sweet, its taste is unmistakably sweet-hot, warm and slightly woody. The smell of cassia is more tart and stronger than that of Ceylon cinnamon, and its taste is also distinctly more "biting"