Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Quảng Nam Cinnamon - Whole
Sale price59 kr
Savoury
Sweet
Spicy
Woody
Name
Quảng Nam Cinnamon - Whole
Origin
Quảng Nam, Vietnam
Partner
Lien
Harvest
Nov 2020
Size
Size

We source our Quang Nam Cinnamon at an altitude about 1500 m above sea level in the highlands in central Vietnam on the borders of Laos. The tree is indigenous to the nearby Truong Son forest and has long been considered sacred by the local communities due to its many medicinal abilities. 

The cultivation of this particular variety, locally called Tra My Cinnamon, is an ancient practice by many ethnic groups in the area and is quite unique. It takes 10 years before the bark of the tree matures into the highest quality.

Once ready a cut at the base of the tree lets the bark dry for a couple of weeks before harvesting. This method of drying captures the essential oils and makes for an incredible product.

    Quang Nam Cinnamon is a heirloom variety of cinnamon that rarely leaves Vietnam and if it does most of it is exported to China where is favourited by the top chefs and manufactures. And we understand why.

    This cinnamon, Cinnamon Laurilei, has such unique, spicy sweet flavor that no other varieties come close. We love it, especially since we are heavy users of cinnamon when cooking chilis, tomato sauces, broths and baking cinnamon rolls.

    Cooking and baking with this spice is wonderful. It fuses beautifully with other flavors and just adds a sweet depth that is unmistakable. It is a main ingredient in the Chinese 5 spice and goes well with cumin, Sichuan pepper, clove, star anise, allspice, chili and pepper. Add early in dishes to release the flavor and get a real savory dish.

    Using this cinnamon is a must if you are to make a real tasty Vietnamese Pho broth or meat stew. Indonesian beef Rendang gets an extra kick as well as Jamaican jerk rubs.

    It goes well with lamb and red meats and we use a dash of it regularly in tomato sauces and soups. But one of the absolute best ways is to bake with it. If used in cinnamon rolls the sweet flavor requires less sugar and adds a spicy punch to the bake as well as in banana bread.

    Pair with: Phó, broths, chili oil, chocolate, chili, Sichuan Pepper, Long Pepper, star anise and tomato. 

    Free Shipping: Over 550 sek
    Shipping: From 28 sek
    Send-outs: Every Wednesday
    Returns: 100% happiness guarantee. Read more here

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    We have a 100% happiness policy when you buy our spices. If the spices do not succeed to wow you we will make sure to refund/re-send other flavors to make sure you are 100% happy with your purchase. 

    If your order is damaged or broken in transit, we are happy to refund/re-send, simply email us your order # and images to hello@thepepperquest.com

    For food safety reasons, we are unable to accept returns on opened products, but will do whatever we can to make sure you are happy with your purchase!

    Please note that the policy lasts 30 days. If 30 days have gone by since your purchase, unfortunately we can’t offer you a refund or exchange.

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