Botanical name: Cinnamomum verum
Country of Origin: Sri Lanka or Vietnam
True cinnamon, also known as sweet cinnamon, Xi Lan Rou Gui, Ceylon, or Zeylonicum cinnamon is a popular spice used throughout history in many applications. True cinnamon has many thin layers shaved from the inner bark of the tree, unlike the cassia, which is thicker and curls from both sides inward. Cinnamon is widely popular and known for it's slightly sweet, delicious, and spicy warming flavour commonly found in baked goods, teas, and spice mixes.
Qualities: true cinnamon has a more subtle, delicate, and sweet flavor than the closely related cassia cinnamon. One of the main differences between these two types of cinnamon is that cassia contains higher concentrations of coumarin, which in high doses, can have a negative impact on liver and kidney health. Otherwise, many of their medicinal qualities are the same, as these two species are closely related.
Cinnamon, along with it's exceptional and unique flavor, is a highly valued and multipurpose medicinal herb used for circulatory, respiratory, and expectorant applications as well as it's use in the aid in the digestive process and enhance metabolic function. Many cultures have used cinnamon in their health practices topically and internally throughout history.
Suggested use: true cinnamon can be used in a very wide range of applications from sprinkling on your oatmeal or cereal, in baked goods or smoothies, as an extract or tea, or ingested in capsules. It's appealing flavor makes this a staple in almost every spice cabinet, and offers many amazing benefits both in culinary and medicinal ways.
Storage: Store in a cool, dark, dry place
Disclaimer: this information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.