Description
A moment of sublime cinnamon: the spicy sweetness of the cinnamon broken balance tamarin, tropical fruit emblematic of Cambodia — a gourmet sauce, from breakfast to dessert.
OriginKampot, Cambodia
CharacterSweet, sweet-acidulated, without stinging
Pattern100% natural, without preservative
ConservationRefrigerator after opening
A perfect balance between sweetness and acidity
Composed largely of tamarin — this tropical fruit highly appreciated in Cambodia — our sauce balances with the cinnamon broken, a remarkable variety by its aromatic richness. More full-bodied and sweet than the classic cinnamon, it releases spicy and warm notes that bring depth and character to each bite.
Tamarin, recognizable by its curved and elongated pods, is an essential ingredient in local cuisine: its acidulated pulp is used in sour-soft recipes as well as in drinks. With this sauce, we wished to pay tribute to its importance in Cambodian culinary tradition. Besides its gastronomic use, it is also popular for its traditional digestive virtues.
The natural cane sugar comes to balance the acidity of the fruit and support the sweetness of the cinnamon. Finally, pure and crystal clear water ensures a fluid texture that respects the integrity of the ingredients.
Sweet and evocative of sweets, this sauce charms by its roundness and woody touch, even among those unfamiliar with cinnamon. Its sweet-acidulated balance makes it a perfect introduction to spicy flavours for the youngest — and a subtle alternative to the classic sweet pasta of the snack.
100% natural, without dyes or preservatives, this generous sauce is an invitation to gourmet, from breakfast to dessert.
Some suggestions
- In the morning — A spoon transforms a yogurt, granola or buttered spread into a comforting snack.
- For dessert — yogurt ice cream, English creams, confectionery or fresh cream cakes; It can even serve as an express icing for cakes and four-quarters.
- Salty side — on a cheese platter, in contrast to a Kampot pepper sauce or a hot sauce; It also reveals all its richness with foie gras, chutney way.
- Original suggestion — Mix it with miso and olive oil, then brush slices of aubergine before baking them: a tasty and unexpected recipe.
Before each use, gently shake the vial to homogenize the ingredients and restore the balance of flavours. Once opened, keep the sauce in refrigerator to maintain its freshness and preserve its aromatic profile.
The Tamarin Cinnamon Sauce can keep up to 1-2 years after opening, provided that it is well closed and kept fresh.
