Certified Organic Pure Ceylon/True Cinnamon C4 Sticks(C.Zeylanicum)Sulfur Free-Bulk 160g

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Certified Organic Pure Ceylon/True Cinnamon C4 Sticks(C.Zeylanicum)Sulfur Free-Bulk 160g

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List Price: $17.95
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Product Description

Correct Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a group containing in excess of 300 species. There are two species ofCinnamomum employed as cinnamon spices, and the flavours vary accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is identified as \"accurate cinnamon\" or Ceylon/Sri Lanka cinnamon, and the second variation is known as Cassia (Cinnamomum cassia). Accurate cinnamon or Ceylon /Sri Lanka cinnamon: Even though real cinnamon is native to Sri Lanka (the country generates 80-90% of the world\'s provide), Cinnamomum verum is also cultivated on a business scale in Seychelles, some elements of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, acknowledged frequently as Cassia, originates in southern China and is broadly cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is fairly cheaper in price than accurate cinnamon and includes the highest levels of Couramin, a possible liver toxin. Frequent 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 true cinnamon) The barks, when entire, are simply distinguished, and their taste and aroma are also fairly distinct. Please refer to table beneath to distinguish among Correct Cinnamon and Cassia. Accurate Cinnamon releases its flavour in reasonably increased temperature. For illustration, in scorching tea its releases complete flavour. Please note that sulfur totally free cinnamon has darker colour. Correct Cinnamon: Smooth and light aroma and flavor Sticks (quills), have numerous thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Sturdy taste (relatively harsher) Sticks are considerably more difficult, Thicker and woody in texture, Medium to light reddish brown and Robust 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 Pure Ceylon/True Cinnamon C4 Sticks(C.Zeylanicum)Sulfur Free-Bulk 160g 5 out of 5 based on 2 ratings. 2 user reviews

Gourmet Spice Gifts Certified Organic Pure Ceylon/True Cinnamon C4 Sticks(C.Zeylanicum)Sulfur Free-Bulk 160g Correct Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a group containing in excess of 300 species. There are two species ofCinnamomum employed as cinnamon spices, and the flavours vary accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is identified as \"accurate cinnamon\" or Ceylon/Sri Lanka cinnamon, and the second variation is known as Cassia (Cinnamomum cassia). Accurate cinnamon or Ceylon /Sri Lanka cinnamon: Even though real cinnamon is native to Sri Lanka (the country generates 80-90% of the world\'s provide), Cinnamomum verum is also cultivated on a business scale in Seychelles, some elements of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, acknowledged frequently as Cassia, originates in southern China and is broadly cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is fairly cheaper in price than accurate cinnamon and includes the highest levels of Couramin, a possible liver toxin. Frequent 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 true cinnamon) The barks, when entire, are simply distinguished, and their taste and aroma are also fairly distinct. Please refer to table beneath to distinguish among Correct Cinnamon and Cassia. Accurate Cinnamon releases its flavour in reasonably increased temperature. For illustration, in scorching tea its releases complete flavour. Please note that sulfur totally free cinnamon has darker colour. Correct Cinnamon: Smooth and light aroma and flavor Sticks (quills), have numerous thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Sturdy taste (relatively harsher) Sticks are considerably more difficult, Thicker and woody in texture, Medium to light reddish brown and Robust taste $17.95 http://ecx.images-amazon.com/images/I/41CgPlCq1OL._SL160_.jpg

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