Product-Details

Cinnamon

Description

Cinnamon is obtained from the inner bark of several tree species belonging to the Cinnamomum genus, primarily Cinnamomum verum (true cinnamon) and Cinnamomum cassia (cassia cinnamon). The bark is harvested and dried, curling into quills or sticks, or ground into powder.

Types of Cinnamon

1. Ceylon Cinnamon (Cinnamomum verum):

   • Also known as true cinnamon.
   • Light brown in color with a delicate, sweet flavor.
   • Considered to have a milder and more complex flavor profile.
   • Often preferred for its subtlety and aroma.

2. Cassia Cinnamon (Cinnamomum cassia):

   • Darker in color, typically reddish-brown.
   • Has a stronger, more intense flavor compared to Ceylon cinnamon.
   • Often used in baking and cooking where a stronger cinnamon flavor is desired.
   • More commonly found and less expensive than Ceylon cinnamon.

Characteristics

• Appearance: Rolled quills (sticks) or ground powder.
• Flavor: Sweet, warm, and aromatic.
• Aroma: Rich, spicy, and inviting.

Uses

• Culinary: Widely used in sweet and savory dishes, beverages, and desserts.

  • Baking: Essential in cinnamon rolls, cakes, cookies, and pastries.
  • Cooking: Used in curries, stews, sauces, and marinades.
  • Beverages: Flavoring for hot beverages like coffee, tea, and mulled wine.
  • Desserts: Sprinkled on fruits, puddings, and custards.

• Medicinal: Traditionally used for its potential health benefits.

  • Antioxidant: Contains antioxidants that may help reduce inflammation and fight oxidative stress.
  • Anti-inflammatory: May help reduce inflammation in the body.
  • Digestive Aid: Assists in digestion and alleviates digestive discomfort.
  • Blood Sugar Control: Some studies suggest cinnamon may help regulate blood sugar levels.

• Aromatherapy: Cinnamon essential oil is used for its warming and soothing properties.