[{"id":60016099394,"handle":"all","title":"All","updated_at":"2024-11-24T17:45:01-07:00","body_html":"","published_at":"2018-08-23T10:29:23-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"variant_price","relation":"greater_than","condition":"0"}],"published_scope":"global"},{"id":34168864834,"handle":"baking-products","title":"Baking Products","updated_at":"2024-11-24T17:30:02-07:00","body_html":"","published_at":"2018-03-26T14:49:11-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"Baking Products"}],"published_scope":"global","image":{"created_at":"2018-03-26T14:50:24-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Nutmeg.jpg?v=1522097424"}},{"id":34169487426,"handle":"cinnamon","updated_at":"2024-11-24T16:55:02-07:00","published_at":"2018-03-26T15:04:42-06:00","sort_order":"alpha-asc","template_suffix":"","published_scope":"global","title":"Cinnamon","body_html":"\u003cp\u003eAfter black pepper, cinnamon is easily the most popular spice in the world. There really isn’t a single cuisine that doesn’t use it widely. It’s also one of the world’s oldest spices – it was traded as currency in ancient China.\u003c\/p\u003e\n\u003cp\u003eThere are two major types of cinnamon, and this is where it gets confusing. In North America, the spice we know as cinnamon is actually cassia (sometimes called Chinese cinnamon). It is very common and has a strong, spicy flavour due to its high level of volatile oil. True cinnamon (also known as Sri Lankan cinnamon) is almost unknown in North America. It is lighter in colour than cassia and has a more subtle and complex flavour. While cassia is good for candies, curries and rich foods where a strong flavour is needed, true cinnamon is usually reserved for delicate desserts and baking. Both types of cinnamon come from the inner bark of trees related to the laurel. The bark is stripped and hand-rolled into quills by skilled workers called cinnamon peelers. \u003c\/p\u003e\n\u003cp\u003eWe carry true cinnamon in both quill and ground forms, plus two varieties of cassia – Indonesian, and Vietnamese. Indonesian “Korintje” cassia is the standard common variety of cinnamon used every day in Canada. Vietnamese “Saigon” cassia has a higher level of volatile oil and is far stronger than Indonesian. Its flavour is surprisingly intense – perfect for real cinnamon lovers.\u003c\/p\u003e\n\u003cp\u003eAll cinnamons lose their flavour quickly once ground, so it’s best to buy frequently in smaller amounts.\u003c\/p\u003e","image":{"created_at":"2018-03-26T15:06:28-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Cinnamon_collection.jpg?v=1522098388"}},{"id":33979793474,"handle":"spices","title":"Spices","updated_at":"2024-11-24T17:35:00-07:00","body_html":"","published_at":"2018-03-24T06:46:29-06:00","sort_order":"alpha-asc","template_suffix":"","disjunctive":false,"rules":[{"column":"type","relation":"equals","condition":"Spices"}],"published_scope":"global","image":{"created_at":"2018-03-26T14:45:02-06:00","alt":"","width":1600,"height":1600,"src":"\/\/silkroadspices.ca\/cdn\/shop\/collections\/Star_Anise.jpg?v=1522097102"}}]
["Baking Products"]
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This is the cinnamon that we have historically used in North America. Korintje cassia cinnamon is grown on the island of Sumatra, and has a deep colour and spicy, woody flavour, but lacks the real punch of Vietnamese cinnamon.
Our Indonesian cinnamon is available ground, in 4-inch and 6-inch sticks, in cracked chips, and in rough bark pieces. 4-inch sticks are good for simmering, grating and grinding fresh for dishes and 6-inch sticks are perfect as stir sticks in hot drinks. Cinnamon chips are ideal for home grinding in a coffee or spice grinder and for simmering in teas and other infusions. Cinnamon bark is the roughly chopped outer bark of the Indonesian cassia tree. Because it is not as pungent as the inner bark, it’s milder and cheaper. This makes it perfect for simmering in a pot of chai or mulled wine, or for slow cooking in a curry or stew.
