‘True Cinnamon’ is one of our favourite spices. It’s warm and fragrant and has a canny way of bringing a sweetness to savoury dishes and introducing a savoury note to sweet desserts.
Frustratingly, a lot of the cinnamon on the market is in fact ground cassia bark – which has sharper, more astringent notes than true cinnamon. While tasting different cinnamons we have been shocked at the huge variety out there, and are excited to have tracked down a deliciously warm and rounded ground cinnamon.
Just as the best cinnamon is understated, so the best uses are often the subtle touches. Sure, cinnamon buns and cinnamon toast are crowd-pleasers, but it’s the dash of cinnamon in a tagine or chilli con carne which really makes a world of difference, as well as a pinch in a banana loaf, or apple pie mix.
ALSO KNOWN AS: Ceylon cinnamon, true cinnamon
Rooted Spices started round my kitchen table, with a singular aim: to find the best tasting spices possible. I wanted to bridge the gap between those fragrant bags of spices you pick up at overseas markets and the dusty, decades-old jars found at the back of British spice cupboards.
I began to track-down samples and tasted hundreds (and hundreds!) of different spices against plain rice and lentils. What became clear is that different regions had different specialties. There was fragrant cardamom from Guatemala, sweet cinnamon from Sri Lanka and shiny black Urfa pul biber from southern Turkey. No wonder – each region has growing conditions best-suited to specific spices, and generations of farmers who know how to get the best out of a harvest.
While supermarkets often mix together spices, and list them as coming from ‘countries of multiple origin’ I set about compiling a range of ‘Single Origin Spices’, each picked for their incredible taste, freshness and potency.
Over time, the range has expanded into blends too – both traditional spice mixes as well as our own unique spice blends. The mission here at Rooted Spices is to liberate spices from the back of cupboards – after all, spices aren’t just for the occasional curry, but for giving everyday dishes a boost. Whether it’s a pinch of Turkish chilli over a fried egg or Shichimi Togarashi taking mac + cheese to the next level, using a pinch of something really potent makes all the difference.