Nemmara Spices - Cinnamon Malabar: The Spicy Heart of Kerala

Bring the robust, deeply spiced warmth of the Malabar coast to your cooking. Our Cinnamon Malabar is sourced directly from the fertile, low-lying slopes around Nemmara and the Nelliyampathy foothills. This variety, a treasured component of Kerala's spice heritage, offers a stronger, earthier flavor and a more potent aroma than lighter cinnamons, making it indispensable for authentic savory cuisine.

The Nemmara Malabar Difference:

• Bold & Earthy Flavor: Unlike the delicate sweetness of Ceylon cinnamon, our Malabar variety provides a deeper, spicier, and more pungent warmth. It has rich, complex notes that stand up beautifully to slow cooking.

• Ideal for Savory Dishes: Its robust profile is perfect for infusing flavor into biryanis, meat rubs, curries, and rich stews. It is the authentic choice for traditional Kerala cuisine.

• Pure & Potent Bark: Hand-harvested, the bark is thicker and more intense, ensuring the maximum concentration of aromatic oils. We follow traditional, sustainable methods to deliver a product as pure and potent as the land it originates from.

Tips for Use:

For deep infusion and authentic flavor in savory dishes, use a Malabar stick whole while simmering. It can be ground for use in spice blends like garam masala, where its boldness adds necessary depth.

Experience the authentic, full-bodied warmth of the Malabar coast. Add Nemmara Spices' Cinnamon Malabar to your pantry today.

FAQ:

Q: What is the difference between Malabar cinnamon and Ceylon cinnamon?

A: Malabar cinnamon is cassia, the bold and strongly spiced variety that Indian cooking is built on. It goes into biryanis, curries, and masala chai and holds its flavour through long cooking. Ceylon cinnamon is softer and sweeter with a more delicate profile, better suited to desserts and light preparations. Both are worth having in your kitchen for different purposes.

Q: How do I cook with cinnamon sticks?

A: Drop whole sticks into hot oil or ghee at the start of cooking. They infuse the oil beautifully before you add anything else. Great for rice dishes, dals, and meat curries. For chai, just drop a stick into the pot while the milk simmers. Break them up when you need smaller pieces for spice blends.

Q: Is this the same cinnamon used in Indian households?

A: Yes. Malabar cassia is what most Indian kitchens have always used. It has the assertive, warming spice profile that stands up to bold ingredients like whole spices, onions, and slow-cooked meat. It is the backbone of most Indian spice blends including garam masala.