Watkins Cinnamon

Cinnamon has been popular since ancient times. Egyptians imported it from China in 2000 BC. Romans believed Cinnamon was sacred, and Nero burned a year's supply of the spice at the funeral for his wife. Because Cinnamon was one of the first spices sought in the 15th Century European explorations, some say it indirectly led to the discovery of America.

The Cinnamon used in North America today is from the cassia tree, specifically Korintje cassia, which is grown in Vietnam, China, Indonesia, and Central America. 

Watkins introduced pure Cassia Cinnamon to its product line in 1895. In 1928 Watkins Pure Cassia Cinnamon was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris.

Watkins purchases the best Korintje cassia cinnamon available on the market.  When the cinnamon is received, it is inspected for cleanliness and freedom from foreign matter before being ground. It is our strict attention to detail that makes our cinnamon the very best available.

·        Watkins Cinnamon contains a minimum of 2% essential oil for deep flavor; many others on the market contain 1 to 2%, and inferior brands have as low as 0.5%.

·        Watkins uses strict quality control: Each shipment is tested upon arrival for quality.

·        Watkins carefully grounds and sifts each batch to assure uniform particle size and quality.

Our award-winning cinnamon has been a part of family rituals for more than 100 years. Make it part of yours, and you'll see what all the fuss is about. With about twice as much flavor as other varieties,  it's the best quality cinnamon available anywhere.

Fun Fact:

If you stacked all the containers of Cinnamon Watkins has sold since 1895, it would be 15,766 times taller than the Eiffel Tower.

Cinnamon-Honey Butter
1/2 cup butter, softened
1/4 cup honey
1/2 tsp. Watkins Cinnamon

Store in the fridge and use on toast, pancakes or waffles

Calypso Spiced Walnuts

2 tbsp/30 ml orange juice
1/4 cup/60 ml sugar
1 tbsp/15 ml Watkins Original Grapeseed Oil
1 tbsp/15 ml Watkins Calypso Hot Pepper Sauce
8 ounces/227 g shelled walnuts (2 cups/500 ml)
2 tsp/10 ml Watkins Cinnamon
1/2 tsp/2.5 ml Watkins Cloves
1/4 tsp/1.2 ml salt

Combine first four ingredients in glass baking dish. Toss walnuts into mixture until well coated. Bake at 350 degrees F/180 degrees C for 10 to 15 minutes or until lightly toasted, stirring once. Remove from oven and sprinkle with cinnamon and cloves; toss to coat. Spoon onto waxed paper, separating nuts. Sprinkle with salt; cool to room temperature. Makes 2 cups