Cinnamon

Cinnamon is a Ceylon spice derived from the inner bark of trees belonging to the genus Cinnamomum. The two most commonly utilized types of cinnamon are Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (cassia cinnamon). The spice is renowned for its distinct flavor and aromatic properties, which are primarily attributed to the presence of essential oils, particularly cinnamaldehyde.

Chemically, cinnamon contains a variety of compounds, including cinnamaldehyde, eugenol, linalool, and coumarin. Cinnamaldehyde, in particular, is responsible for the characteristic warm and sweet flavor of cinnamon. The essential oil content varies between the different types of cinnamon, with Ceylon cinnamon generally having lower levels of coumarin compared to cassia cinnamon.

The spice is obtained by harvesting the inner bark of the tree, which is then dried and processed into the familiar cinnamon sticks or ground into a powder.

Beyond its culinary uses, cinnamon has been explored for its potential health benefits. Some studies suggest that it may have anti-inflammatory, antioxidant, sugar lowering effect and antimicrobial properties. However, it’s important to note that while cinnamon can be a flavorful addition to a variety of dishes, and some research has shown potential health benefits, further studies are needed to fully understand its therapeutic effects.

Ingredients: Pure Ceylon high grown tea, Dried Ceylon Cinnamon