Cinnamon Stick SAMIA - Maghreb Food Product - 100g - an authentic product selected by NKOSI for its exceptional quality. 100g format.
Embark on a culinary journey with SAMIA Cinnamon Sticks, a refined spice that promises to turn your dishes into true masterpieces. Each stick is carefully selected to offer a sweet, slightly spicy flavour and an incomparable aromatic depth.
✨ Why choose this cinnamon?
- Whole sticks: preserved and intense aroma
- Sweet flavour: slightly spicy and warming
- SAMIA brand: quality and purity
- Versatility: desserts, drinks, simmered dishes
- Refined spice: aromatic depth
🍽️ Recommended uses
Perfect for infusions (tea, coffee), simmered dishes, desserts, compotes, mulled wine or curries. Can be ground at the moment of use.
🌍 Global adoption
Cinnamon is a universal spice, widely used in all the world's cuisines for its warm and comforting scent.
💡 Tips
Use whole for infusions, crushed or ground for cooking. Store in a dry place in an airtight container.
Order your batch now and scent your creations with cinnamon.
Also discover: Ground Cinnamon Maghreb Powdered Spice · Curry Spice
Order from NKOSI, your online shop for African spices and condiments. Fast delivery throughout mainland France.
💡 Recipe ideas with this product
Used in the preparation of Maghreb semolina halwa, Senegalese thiakry and Senegalese Café Touba. Brings authenticity and traditional flavour. Discover our detailed recipes and much more on the NKOSI blog.
A must-have of African and Caribbean cuisines - Although its production origins are varied, this spice has been an integral part of African and Caribbean culinary traditions for generations. From Senegalese mafé to Antillean colombo, it accompanies the most emblematic recipes of these rich and generous cuisines.
Origins and cultural heritage of cinnamon sticks
SAMIA cinnamon comes from the dried bark of the cinnamon tree, a tree native to Sri Lanka and Indonesia. Brought to North Africa by the Arab trade routes as early as the eighth century, it became a lasting part of Maghreb cuisines. In Morocco, it scents sweet-and-savoury tagines and pastilla. In Tunisia, it is found in keftas and festive cakes. In Senegal, it goes into the preparation of sombi (rice pudding) and bissap juice. Its warm, woody note makes it essential for desserts as well as for simmered dishes.
Culinary uses of cinnamon sticks SAMIA
The stick form releases its aroma gradually, ideal for long cooking and infusions:
- Lamb and prune tagine: 1 whole stick in the broth, 2 hours of gentle cooking.
- Senegalese sombi (rice pudding): 1 stick infused with the milk, 30 minutes on low heat.
- Thiakry (millet with milk): 1 stick added at the end of cooking, remove before serving.
- Hot bissap juice: 1 stick with fresh ginger, for winter evenings.
- Moroccan pastilla: crumble half a stick into the chicken-almond filling.
- African mulled wine: 1 stick with orange, cloves and ginger.
The sticks can be reused two to three times. Keeps for 24 months in a sealed jar.
Nutritional benefits of cinnamon
Cinnamon has long been studied for its effects on blood sugar: the cinnamaldehyde it contains may improve insulin sensitivity. It also provides antioxidant polyphenols, manganese and dietary fibre. As a digestive infusion or incorporated into desserts, it pleasantly replaces part of the sugar with its natural sweetness.
