Harvested in the mountains around the ancient Vietnamese capital city of Hu for millennia, Royal Cinnamon is an heirloom variety of Saigon Cinnamon not widely harvested or exported, and exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. With an aroma of cinnamon buns, it works beautifully in pastries, desserts, and baked goods. Or you can take advantage of its spiciness and sprinkle into rich, savory meat or tomato-based dishes.
New York, NY
Burlap & Barrel sources their single origin spices directly from farmer cooperatives and small farms, bypassing brokers and middlemen who drive prices up and quality down. Founders Ethan Frisch and Ori Zohar visit farms personally and spend time with farmers, learning firsthand about the economic, social, and cultural factors behind their farming methods. Burlap & Barrel then supports these farmers by providing purchase commitments to give greater financial security, sharing knowledge from across their global farmer network, and expanding on-site value-added activities such as sorting, grinding, and packaging to increase farmer revenue. Burlap & Barrel works with their partner farmers to identify unique varietals of spices that are often overlooked by the commodity spice industry – as well as valuable byproducts – to maximize the farms' earnings. Plus, in selling these spices, Burlap and Barrel highlights the areas they come from, bringing attention to sustainability and ecological needs and practices in other parts of the world.
Keep in a dry place away from heat and light. While spices will stay good for a long time, they don't necessarily "get better with age," so use them generously and often! Read more about Burlap & Barrel's spices HERE.
100% Royal Cinnamon, Ground