Infusión de Canela en Rama y Clavo
(Cinnamomum cassia, Eugenia caryophyllus)
The ancient spice, Cinnamomum cassia, comes from the inner bark of a tropical, evergreen species of the Laurel family. It is native to India and Sri Lanka and different to cassia or Chinese cinnamon. The familiar cinnamon quills are prepared from bark, stripped from the tree’s shoots. The outer bark is stripped away, leaving the inner bark to dry out and curl.
The clove is a tropical evergreen tree of the myrtle (Myrtaceae) family. The tree can grow to be 90 years old and may yield 800lbs to 1,000lbs of cloves per year. The familiar clove buds are the dried, aromatic pink flowers of the tree. They are picked before the blossoms open and dried for 48 hours in the sun, becoming brown in the process.
According to legend, there was only one tree in the world that bore cloves, found in the middle of the Island of Mafia. All the other trees had to bow down to it to pay homage.
Cinnamon and cloves are used in infusions, tinctures, and distilled for oil and are used medicinally around the world.
Culinary uses of cinnamon and clove are preserving, cakes, cooked apples and curries. These spices are two of the Chinese ‘five spices’ alongside anise, fennel seeds and star anise.
We make an infusion by adding cinnamon sticks and cloves to boiled water.
We use cinnamon stick and clove infusion in our Glögg shower gel to remind you of Swedish mulled wine and for its spicy, warming and cleansing properties.