Sugared Cinnamon Bark Dragées

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At Pietro Romanengo Confectionery, the bark of young Sri Lankan cinnamon branches, which used to serve in the manufacture of chocolates and liqueurs and is mostly used today as an aromatic spice, is cut into irregular strands and coated with pure sugar syrup. This traditional specialty hails directly from the ancient material culture of Eastern peoples who knew how to preserve parts of flowers, fruits, seeds, leaves and plants with sugar. During the Middle Ages in Europe, these sweets known as "chamber spices" were exchanged as highly regarded gifts, particularly to ingratiate judges, hence the old saying: "Non deliberatur donec solvetur species".


Sugar, Cinnamon bark, Thickening agent: acacia gum, Corn starch, May contain traces of other nuts

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