🌿 What is it?

Kotányi Whole Cinnamon 17 g consists of dried whole pieces of cinnamon bark from the Cinnamomum plant — a classic aromatic spice. Unlike the ground version, whole pieces are used, which gradually release their aroma and flavour during cooking, but are not intended for direct consumption (such as chewing).

Cinnamon has a warm, sweet and spicy flavour and aroma that you’ll recognise from baking, desserts, drinks and some savoury recipes.

🧪 Ingredients and allergens

✔️ Ingredients:

• Whole cinnamon bark

⚠️ Allergens:
The product itself does not contain any allergens, but may contain traces of cereals containing gluten, eggs, milk/lactose, soya, celery, sesame or mustard — depending on the production facility.

🍽️ How to use

Whole cinnamon is usually added to liquid dishes or stews where you cook or simmer for a long time, so that the flavour is gradually released:

🍛 Sweet uses

• 🍎 Compotes and baked fruit

• 🍰 Christmas biscuits, gingerbread and cakes

• ☕ Hot drinks (mulled wine, punch, tea)

🍲 Savoury and exotic uses

• 🍛 Indian and South-East Asian cuisine – in curries or stewed meat

• 🍲 Soups and broths – subtle spicy notes

• 🍖 Marinades and ragouts – adds aromatic depth

💡 Tip: Add a whole cinnamon stick at the start of cooking and usually remove it before serving, just like bay leaves or star anise. If you want a more intense flavour, you can crush or split it briefly before use.

🌶️ Flavour and aroma

✔️ Flavour: warm, slightly sweet, spicy — more subtle than hot.
✔️ Aroma: distinctive and warming, typical of desserts and hot drinks.

🧊 Storage

➡️ Store in a cool, dry place, away from direct light — this will help the spice retain its aroma for as long as possible.

🧠 Summary

Kotányi Whole Cinnamon 17 g is a handy spice in the form of whole pieces of cinnamon bark, which you’ll mainly use in cooked and stewed dishes, hot drinks, and both savoury and sweet recipes. When cooked for longer, it releases a deep aroma and gives dishes a warm, spicy character.

💡 Tip: It works brilliantly in Christmas drinks, fruit compotes and Indian curry mixes; add it at the start of cooking and remove it before serving.