Description
Ceylon Cinnamon is named after the old British Name for Sri Lanka, and it is often considered as “real Cinnamon”. It is made from the dried inner bark of a tree called Cinnamomum verum. Growing these trees is an investment as these trees are used for harvesting once reached about 10 feet. Cinnamon is the most important and valuable spice produced in Sri Lanka. And the specialty of Ceylon Cinnamon lies in the complexion of it as it is paler with a milder flavour and it also contains a lower level of Coumarin which is an organic compound that has the possibility to cause liver damage if consumed in large amounts. Cinnamon is used mainly in bakery products, Asian foods and flavoured tea for its distinctive aroma & flavour. The preparation of Cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation over centuries. Cinnamon is not only used to elevate the flavour of cuisines but also acts an agent of reducing health hazards. The indigenous medicine system in Sri Lanka believes that cinnamon may help control blood sugar levels because it plays an active role in reducing fasting blood glucose levels and fighting harmful cells of the body. It also acts as an anti-inflammatory agent, with the potential to treat gastritis, and other inflammatory diseases.
Ingredients
- 100% Ceylon Cinnamon
Product of Sri Lanka
***If you are currently under any health conditions, please speak to your nutritionist or a doctor before using any herbal product.
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