Botanical name: Cinnamomum verum
Cinnamon (Sweet), also known as True 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. Sweet cinnamon, often referred to as ‘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 so 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 applicationsas 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.
Cinnamon can be used in a very wide range of applications from oatmeal, cereal, baked goods and smoothies to extracts, teas, flavorings, and 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.
Country of Origin: Sri Lanka or Vietnam
For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
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