- This is 100% pure Ceylon cinnamon ( Cinnamomum zeylanicum or Cinnamomum verum ) product, which is native to the island of Sri Lanka.
Dried Green Leaves
- Cinnamon leaves are medium in size and are elongated, slender, oval to lanceolate in shape, and tapers to a point. The surface of the leaf is leathery and shiny green when fresh, and there are three prominent central light green veins that run through the center of each leaf. Dried Cinnamon leaves have a matte finish and become olive in color, resembling bay leaves.
Greater Eugenol Content
- Rich in phytonutrients and contains Eugenol, which is a key component of leaf extract.
Exclusive Fragrance and Flavor
- Possess a spicy and mild warm taste characterized by Ceylon cinnamon.
- This product is made entirely of natural ingredients and has been cultivated and processed according to the Good Agricultural Practices (GAP) and standard regulatory requirements.
- Cinnamon Leaves are used to flavor stews, baked foods, desserts, pilafs, and curries, and dried Cinnamon leaves can frequently be substituted for bay leaves in many recipes. Have a lighter taste and aroma compared to cinnamon bark when used in cooking or teas. Used in making herbal teas that are helpful in weight loss. Also used in aquariums to prevent microbial diseases and to create better water quality.
- No natural or artificial flavors, Sulphur Dioxide (SO2), or other preservatives, additives, or any chemical enhancers are blended or infused in this product.
Ultra Low Coumarin Content
- This contains very little Coumarin (1,2-benzopyrone).
Positive Health Benefits
- Cinnamon Leaf has germicidal, antiseptic, and antifungal properties. anti-diarrheal, antidote, antimicrobial, antiseptic, antispasmodic, anti putrescent, aphrodisiac, astringent, carminative, digestive, emmenagogue, hemostatic, orexigenic, parasiticide, refrigerant, spasmolytic, stimulant, stomachic, vermifuge properties.
- Our attractive and safe packing under hygienic environment to meet food safety requirements keeps essentially the contents fresh, good tasting and flavoring.
What is Ceylon?
Simply it is Sri Lanka. In ancient times, Sri Lanka was known by various names, including Lanka, Lankadeepa or Lakdiva, Tambapanni, Taprobane, Serendib, Zeylan or Seylan and Ceylon, which was the colonial British's name and the official name until 1972, when it was changed to “Sri Lanka”.
Then what is Ceylon Cinnamon?
The real or Ceylon cinnamon, Cinnamomum zeylanicum Blume (syn. Cinnamomum verum
Berchthold & Presl), and seven additional cinnamon species are native to Sri Lanka. Which means they are naturally restricted or belong exclusively to Sri Lankan geographical area. Due to its chemical composition, excellent quality, established health advantages compared to other cinnamon species, Ceylon cinnamon is quite pricey.
Sri Lanka has been the world's leading provider of real cinnamon for over seven centuries, and it still has a 90% market dominance. C. zeylanicum was first gathered in the rainforests of Sri Lanka's south-western area, where it was originated.
How does Ceylon Cinnamon differ from Cassia?
Cinnamomum is a genus with approximately 250 aromatic species, most of which are found in Asia and Australia. Many of these species have a strong scent and are therefore used as flavorings.
The most economically significant cinnamon species are,
1. Ceylon cinnamon ( Cinnamomum zeylanicum Blume) and
2. Cassia ( Cinnamomum cassia J. Presl)
One of the important things is Ceylon cinnamon has far less coumarin.