Certified Organic Fresh 1 LB/456g (152gx3) Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet

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Certified Organic Fresh 1 LB/456g (152gx3) Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet

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List Price: $18.95
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Product Description

True Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a category containing in excess of 300 species. There are two species ofCinnamomum utilised as cinnamon spices, and the flavours fluctuate accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is acknowledged as \"true cinnamon\" or Ceylon/Sri Lanka cinnamon, and the 2nd variation is called Cassia (Cinnamomum cassia). Accurate cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the nation creates 80-90% of the world\'s supply), Cinnamomum verum is also cultivated on a commercial scale in Seychelles, some components of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known frequently as Cassia, originates in southern China and is extensively cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is comparatively less expensive in value than accurate cinnamon and is made up of the highest ranges of Couramin, a possible liver toxin. Common species of Cinnamon spice: • Cinnamomum burmannii - Indonesian cinnamon • Cinnamomum cassia (C. aromaticum)-Chinese cinnamon • Cinnamomum citriodorum - Malabar cinnamon • Cinnamomum verum (Cinnamomum zeylanicum) - (cinnamon, Ceylon cinnamon, or accurate cinnamon) The barks, when complete, are easily distinguished, and their taste and aroma are also quite distinct. Please refer to table under to distinguish amongst Accurate Cinnamon and Cassia. Correct Cinnamon releases its flavour in reasonably larger temperature. For instance, in hot tea its releases total flavour. Please note that sulfur free cinnamon has darker colour. Real Cinnamon: Smooth and light aroma and taste Sticks (quills), have many thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Strong flavor (relatively harsher) Sticks are much harder, Thicker and woody in texture, Medium to light reddish brown and Powerful taste

Details

Certified organic- (Canadian Organic Regime and USDA)
Fair Trade product
100% organic forest gardens by small hold farming communities
FREE From genetically modified food
True/Ceylon Cinnamon is Smooth flavor and aroma

Certified Organic Fresh 1 LB/456g (152gx3) Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet out of 5 based on ratings. user reviews

Gourmet Spice Gifts Certified Organic Fresh 1 LB/456g (152gx3) Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet True Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a category containing in excess of 300 species. There are two species ofCinnamomum utilised as cinnamon spices, and the flavours fluctuate accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is acknowledged as \"true cinnamon\" or Ceylon/Sri Lanka cinnamon, and the 2nd variation is called Cassia (Cinnamomum cassia). Accurate cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the nation creates 80-90% of the world\'s supply), Cinnamomum verum is also cultivated on a commercial scale in Seychelles, some components of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known frequently as Cassia, originates in southern China and is extensively cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is comparatively less expensive in value than accurate cinnamon and is made up of the highest ranges of Couramin, a possible liver toxin. Common species of Cinnamon spice: • Cinnamomum burmannii - Indonesian cinnamon • Cinnamomum cassia (C. aromaticum)-Chinese cinnamon • Cinnamomum citriodorum - Malabar cinnamon • Cinnamomum verum (Cinnamomum zeylanicum) - (cinnamon, Ceylon cinnamon, or accurate cinnamon) The barks, when complete, are easily distinguished, and their taste and aroma are also quite distinct. Please refer to table under to distinguish amongst Accurate Cinnamon and Cassia. Correct Cinnamon releases its flavour in reasonably larger temperature. For instance, in hot tea its releases total flavour. Please note that sulfur free cinnamon has darker colour. Real Cinnamon: Smooth and light aroma and taste Sticks (quills), have many thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Strong flavor (relatively harsher) Sticks are much harder, Thicker and woody in texture, Medium to light reddish brown and Powerful taste $18.95 http://ecx.images-amazon.com/images/I/51%2B2MgrlyAL._SL160_.jpg

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