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Cinnamon

Cinnamon


Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods.


The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamomum verum, called true cinnamon tree or Ceylon cinnamon tree is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka and the spice is derived from its bark.

Keypoints


  • There are two types of cinnamon in the Western market: Ceylon cinnamon and cassia.
  • Ceylon cinnamon is native to Sri Lanka; it has a lush, inviting scent and a sweet taste, and its quills are soft and light brown in color.
  • Cassia comes from other Asian countries like China, Indonesia, and Vietnam; its bark is sturdy with a rough texture, it is dark brown in color and is stronger and hotter in taste.
  • Cassia is considered lower quality, while Ceylon oftentriumphs as the pure, "true cinnamon."
  • There are many grades of Cinnamon. All our Ceylon cinnamon products are from Alba or the C5 grades.

    Alba


  • Alba is quite rare and it is the finest and most prized quality of cinnamon. Highly sought after for its slim, pencil-like appearance, taste, and smell.
  • 6-7 mm in diameter.

    C5 special


  • C stands for continental grade of cinnamon and C5 Special cinnamon is the highest grade of C grade and is only second to Alba in terms of quality and price. C5 special is golden/yellow in color and has best taste and scent.
  • 10-11 mm in diameter

    C5


  • High in demand and sought after grade that is smooth, slender, and golden yellow colour in appearance, sweet in taste and excellent flavor. It is the 3rd best grade of cinnamon available.
  • 12-13 mm in diameter

    C4


  • This grade is yellow or light brown in appearance. This grade also falls under the Continental Cinnamon grade.You can buy cinnamon C4 grade in a variety of cut sizes.
  • 13-14 mm in diameter.

Health Benefits of Cinnamon


Acts as an anti-bacterial, anti-viral and anti-fungal


Cinnamaldehyde, the main active component of cinnamon, may help fight various kinds of infection. Cinnamaldehyde is an essential oil that inhibits certain bacteria like salmonella and also controls respiratory infections caused by fungi.


Loaded with antioxidants


Antioxidants can reduce oxidative stress that has been proven to damage cells and is rich in antioxidants such as choline, beta carotene, alpha-carotene.


Reduce inflammation


Cinnamon fights against the infection and repair damaged tissue. Cinnamaldehyde present in it helps to reduce the swelling and prevent blood platelets from clumping together. It is useful in acute as well as chronic pain conditions such as arthritis.


Blood circulation


Enhances the blood circulation and pushes circulation to the joints where blood circulation is disturbed.


Protective against cancer


Cinnamon has anti-cancerous properties. It inhibits the growth of cancer cells and prevents the formation of blood vessels in tumors. Daily consumption of cinnamon provides a protective action against cancer, particularly colon cancer.


Type 2 diabetes


Cinnamon consumption has been shown to improve symptoms in type 2 diabetes by improving insulin sensitivity and cholesterol levels.


Sugar balance


Cinnamon improves sugar balance in the brain, which helps to improve cognitive functions. Studies show that cinnamon alone protects brain cells from the harmful effects of a high sugar diet, including high levels of sugars in the blood and reduced sugar utilization in brain cells.


Combat acne


Cinnamon is best for skin health. It helps to reduce the acne forming bacteria and helps keep skin smooth.


Reduce symptoms of Alzheimer’s and Parkinson’s disease


Cinnamon is a neuro-protective that helps neurons and improves motor function. Compounds found in cinnamon inhibit the growth of a protein named-tau in the brain-it is one of the trademarks of Alzheimer’s disease.