Ground sweet Cambodian cinnamon has a warm and naturally sweet flavour with notes of honey, vanilla, and delicate wood. As it is already finely ground, it is easy to measure and incorporate evenly into dishes.

Savoury dishes and sauces: Excellent in slow-cooked game, lamb and beef dishes, roasted pumpkin, sweet potatoes and carrots, as well as rich dark sauces and Middle Eastern-style stews.

Desserts and drinks: A perfect addition to breakfast porridge, pancakes, apple pies, bread-based desserts, hot chocolate, coffee, and homemade syrups.

Tip: When preparing hot dishes or sauces, add the ground cinnamon towards the end of cooking to preserve its delicate, volatile aromatic notes.

“Cambodian sweet cinnamon is one of those discoveries that makes you look at a seemingly familiar flavour in an entirely new way. Cinnamon is often associated with winter baking and a strong, intense aroma, but this ground cinnamon has a completely different, more nuanced character. It has a natural, elegant sweetness and a subtle woody depth. At Pavāru māja, we enjoy using it not only in desserts, but also in slowly braised game dishes, root vegetable purées, and rich sauces — it gives a dish a subtle yet important depth and roundness of flavour.” — Ēriks Dreibants, Chef

Our cinnamon comes from ecologically pristine regions of Cambodia, where cinnamon trees grow naturally in mineral-rich soil, nourished by the tropical sun. The bark is carefully harvested by hand, slowly dried, and then finely ground to preserve as much of its rich aroma and valuable essential oils as possible. In Southeast Asia, sweet cinnamon has been highly valued for centuries not only as an exceptional spice, but also in traditional practices associated with health and vitality. It has traditionally been used in connection with supporting healthy blood sugar balance, metabolism, and a warming sensation in the body.