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Bart Fairtrade Organic Ground Cinnamon 35g
Committed to reducing our impact on the environment.
Bart continues to improve its energy efficiency.
In 2007 Bart signed the Green Capital Pledge which focuses on energy, waste and transport reductions making significant efficiency savings and reducing our impact on the environment.
Bart acknowledges the importance of integrating with and supporting its local community. As a result we have a number of projects in which we are involved. Last year Bart made over 30 donations to local charities from the proceeds of selling to staff at a discounted price.
For delicious new recipes visit bartspices.com
The Fairtrade Certification Mark is your independent guarantee that this product has been certified in accordance with international Fairtrade Standards.
SOIL ASSOCIATION ORGANIC.
Organically produced to Soil Association Standards.
GB Organic Certification 5.
Produce of more than one country.
Soil Association Organic (GB Organic Certification 5)
Store in a dark, cool, dry place.
Prepare & Use
Rub into a leg of lamb for winter flavours at any time of the year.
Country of Origin
Produce of more than one country.
Country of Packing
The Bart Ingredients Co. Ltd.,
Pack - Recyclable.
This wonderfully simple cake is a Sri Lankan delicacy made with love at birthdays or special occasions. A legacy from the Portuguese rule in Ceylon (now Sri Lanka), this cake is a great combination of dried fruit, nuts and spices. This recipe was created by Great British Chef Alfred Prasad for the Peace One Day school educational packs.
These fluffy pancakes are perfect for a leisurely breakfast or tasty afternoon treat. The sweet strawberries and tangy blueberries mean the family will want these on more than just Pancake Day!
Another bestseller at the Hummingbird, this carrot cake is moist and full of flavour. You can vary how finely you chop the nuts for the sponge, and pecan nuts or walnuts can be substituted freely. For an extra-special touch, decorate the top with mini carrots – these can either be formed by hand using sugar paste or piped on using orange buttercream frosting.
Crumble is always a family favourite and to recreate it so that it is Pesach friendly is an added bonus. I have also made it nut free to help those intolerant of nuts - especially challenging at this time of year. Matzah meal makes a perfect topping and I have flavoured it with coconut; an ingredient readily available at Pesach time. I like to serve it with ice cream or cream. Crumbles became popular in Britain during the 2nd World War when rationing made pastry a challenge. Note: instead of white sugar, a mixture of brown sugar and vanilla sugar may be added to the pineapple. Light brown sugar can replace the white sugar in the crumble topping.
Blueberries or raspberries work just as well in these simple but delicious muffins!
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