
Cinnamon is the warm, enveloping scent that floats over a pastilla and a glass of mint tea. Sweet and woody, it is the soul of Moroccan sweet-savoury: on prune tagines, in rice pudding, dusted over orange-blossom oranges. In savoury add it at the end; in sweet, mix it straight in. Finely ground at Pepironi, hand-measured in Morocco, ONSSA-approved.
At the end of cooking in savoury; mixed straight in for sweet.
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Sign inDosage: 1 tsp per 4 servings, adjust to taste. Storage: away from light and moisture.
Hand-measured in Morocco, with no preservatives or colourings.
Chef-signedThe spices for the grand feast tagine
« A pinch of ras el hanout at the end for depth. »