Cinnamomum verum

Sri Lanka cinnamon or Ceylon cinnamon…call it what you will but scientifically speaking it is the only true Cinnamomum.

Originating from Sri Lanka (thus the name) it is derived from the inner bark of the small evergreen tree.  It has been linked to potential health benefits such as blood sugar regulation and more to the point it tastes amazing!

It can be used in so many different culinary situations but a few of my favourites are in pancakes (see below), on porridge, in curries and general baking.  After tasting the real deal, verum, I have to say, its taste is far superior to your general ‘run of the mill’ supermarket variety.  Do yourself a favour, duck into Nana’s, pick up some yummy Cinnamomum verum and enjoy this ripper little spice.    

Cinnamon pancakes – made especially by Tegan for me on Fathers Day.

1 cup wholemeal flour

Half teaspoon baking soda

Half teaspoon baking powder

One teaspoon cinnamomum verum

1 cup plant based milk (soy, almond, rice)

1 tbsp olive oil

1 teaspoon natural vanilla essence

Quarter cup raw sugar

Combine all ingredients together in a mixing bowl, spoon into desired size in a fry pan and enjoy with your favorite fruit, nuts. 100% pure maple syrup or topped with some extra cinnamon.

AUTHOR

Matt Grills

tattoorunner.blogspot.com

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