Cinnamon Crush Zeylanicum - Bulk - 250G

Cinnamon Crush (Cinnamomum zeylanicum) is a sweet, aromatic bark spice often called Ceylon cinnamon. The crushed format is ideal for batch cooking, tea blends, and simmered infusions, delivering a smooth warmth and comforting aroma. It is especially useful in milk-based recipes where a softer cinnamon profile is preferred.

This is a single-ingredient spice with no added fillers or flavouring. Key Properties Botanical Name: Cinnamomum zeylanicum Common Name: Ceylon Cinnamon Plant Part: Bark Form: Crushed bark Size Options: 250g, 500g or 1kg What Its Used For Bulk baking and dessert prep, including custards and creams Tea blending, chai-style mixes, and spiced drink infusions Syrups, stewed fruit, and slow-simmered spice bases Savoury cooking in curries, stews, and marinades Who Its For This product is suitable for: Regular use in tea blending and kitchen infusions Batch cooking and baking with a sweet cinnamon profile Pantry spice projects where easy straining is preferred This product is not for: Anyone looking for fine powder for instant mixing Those who prefer a very mild spice presence People wanting a pre-made chai blend How To Use As a Tea: Add a pinch to a cup, pour over freshly boiled water, steep 5 to 10 minutes, then strain.

As a Simmered Infusion: Simmer in water or milk for 5 to 10 minutes, strain, then use as a base for drinks or desserts. As a Culinary Spice: Add to baking, oats, yoghurt, stews, and sauces to taste. Processing Tip: Crushed cinnamon infuses quickly, reduce steep time if the flavour becomes too strong.

Safety Instructions Do not use during pregnancy in large amounts. If you use blood-thinning medication, consult a qualified healthcare practitioner before frequent use. It is advised not to exceed about 4g per day of cinnamon in food-style use. Discontinue use if any sensitivity occurs. Keep out of reach of children and pets.

FAQs Q: Why choose crush instead of quills? A: Crush infuses faster and is convenient for batching, while still straining more cleanly than powders. Q: Can it be used in savoury dishes? A: Yes. It adds warmth to curries, stews, and marinades, especially alongside ginger, garlic, or citrus. Q: Does it work for cold infusions?

A: It can, but most people prefer hot steeping or simmering for a fuller aroma.