Category Archives: Cinnamon

Tips to Buy Ceylon Cinnamon Online

Buy Ceylon cinnamon online with this tips will ensure you to get high quality Ceylon cinnamon comes from Sri Lanka.

Cinnamon is a spice recognized as the third most essential in the world following Pepper and Vanilla. Among the brands of Cinnamon, Ceylon Cinnamon is hailed with the title “true Cinnamon” for its distinctive and superior characteristics which have also made it the market leader in the international trade market of Cinnamon. In fact, Ceylon Cinnamon holds the trade monopoly of the global Cinnamon market, claiming for 80%-90% of global market share.

Ceylon Cinnamon is known for its unique sweet and aromatic flavour and its distinctive mild aroma which has caused it to be widely used in food and perfumery industries. Apart from that, buyers over the globe who are aware of the medicinal value of Ceylon Cinnamon opt to buy those instead of inferior brands of Cinnamon such as Cassia, regardless the latter being cheap and commonly available. Out of all its products, Ceylon Cinnamon quills are extremely popular and high demanding among the Cinnamon buyers around the globe for the form of these quills are unique and native to Sri-Lanka.

Cinnamon tender leaf – Home garden in Sri Lanka

When considering means to buy Ceylon Cinnamon; for a buyer, specially who is not a resident in Sri-Lanka, the safest and the smartest way of getting access to Pure Ceylon Cinnamon is to buy it online. If you ask why, it is because Cassia is being sold largely in the name of Ceylon Cinnamon at convention stores and other physical places that you might find in your locality selling Cinnamon. Even when you are buying Ceylon Cinnamon online, if you did not know how and what exactly to look for, chances are high that you might get mislead.

Therefore, we would like to give you some little tips which would help you get the true and pure Ceylon Cinnamon that you have been wanting to buy.

Buy it from Sri Lanka

First, since it is “Ceylon Cinnamon” which grows exclusively in Sri-Lanka, your online vendor shall be Sri-Lankan based. Some may say that they are grown in some parts of other countries, but then they can hardly be “Ceylon Cinnamon”. So check the vendor’s address to make sure that you are not about to buy Ceylon Cinnamon which is grown in some other part of the world which is yes, hypocritical!

Buy from a trusted seller

Secondly, pick a reputed online vendor. Since these e-Commerce platforms are very transparent, vendors are extremely conscious about their reputation and customer feedback and perception. Therefore, they would not risk their reputation and the client base for anything less than Ceylon Cinnamon if they say they are selling Ceylon Cinnamon. Some sites even offer customer testimonials and experiences which will help you out before you actually buy from them.

Check if seller has own plantation

Thirdly, check if the vendor has their own plantations. It doesn’t matter if the vendor is Sri-Lankan based if they don’t have their Cinnamon plantations and you don’t know from where the Cinnamon is coming from. Usually if they do have their own plantations, they would say that out loud so you are on the safe side.

Consider delivery time

As for the fourth tip, check the time it takes for your package of Ceylon Cinnamon to come to you after you have placed the order online. Shorter the time it takes, better and more fresh the Cinnamon you consume would be. Don’t forget to check the package details; air tight containers are essential when transporting and storing Cinnamon as contamination from air might alter its physical and chemical compositions. Last but not least, see if the vendors are boasting about some sort of certifications they might be having. Since getting such certifications is a long and a troublesome process and because they have cared enough to go through that trouble of achieving it, you might be even safer with such vendors.

So the next time you go buying Ceylon Cinnamon online, these tips would help making you foolproof and soon you will be experiencing that sweet and delicate flavour of Pure and true Ceylon Cinnamon which smells just heavenly. Happy online shopping then!

Cinnamon from Sri Lanka


Cropped cinnamon tree (Sri Lanka)

A world-renowned spice or condiment, there are at least four main types of cinnamon, but the two most well-known are: Cinnamomum cassia originating in China and Cinnamomum verum (also known as the old botanical name Cinnamomum Zeylanicum) the cinnamon originating in Sri Lanka (Ceylon).

The latter is the “real cinnamon”, the Cinnamomum verum which accounts for 7,500 to 10, 000 tons produced annually out of a total of 27,500 to 35,000 tons, the majority of which are of the Chinese variety, Cinnamomum cassia. Indonesia also produces about two-thirds of Cassia cinnamon. Sri Lanka produces 80% to 90% of the world’s supply of the ’real cinnamon’ while Seychelles and Madagascar account for most of the rest.

Why is Ceylon cinnamon referred to as the ‘real cinnamon’ while cassia is relegated to a subordinate role? Although these two varieties of cinnamon share some characteristics in terms of regulating blood sugar, inhibiting fungi and yeast, and are antimicrobial, they differ in terms of the presence of coumarin a strong blood thinning agent. While the coumarin content in Sri Lankan cinnamon is negligible, that in cassia cinnamon is 1200 times greater. Coumarin consumption over a long period of time has adverse effects on health such as causing liver and kidney damage. The Sri Lankan cinnamon is a far healthier option. The Sri Lankan cinnamon is proved to possess outstanding health benefits especially for controlling Type 2 diabetes, lowering high cholesterol, and fighting obesity.


Harvested cinnamon sticks ready to transport

The earliest known reference to Sri Lankan cinnamon was in Zakaria-al-Qazwini’s Athar al-bilad-wa-akhbar al-ibad (“Monument of Places and History of God’s Bondsmen”) circa 1270 followed by John of Montecorvino in a letter around 1292. However, it was the Portuguese conquest of the maritime provinces of Ceylon in the early sixteenth century that enabled them to hold a monopoly of the cinnamon trade for over a century. Since then, the world has taken notice of this invaluable spice. Before the Dutch had ousted the Portuguese from Ceylon completely in 1658, they had established a trading post and had taken control of the cinnamon trade by 1640. The Dutch East India Company no longer relied on harvesting cinnamon from the wild, but cultivated its own orchards of trees.

The Spaniards too, having conquered Philippines, cultivated Cinnamomum mindanaense in the island of Mindanao. This has some different from the Sri Lankan variety, and found its way to Mexico, and is commonly referred to as Canela. This cinnamon is often mixed with chocolate and is regarded mainly as a sweetener.

A cinnamon tree in Sri Lanka is grown for about three years before coppicing it. Coppicing means cutting the stem of the tree at ground level. When in the next year, a dozen or so shoots rise from the roots, these are the ones that are to be harvested. While the inner bark is still wet, the stems must be processed by scraping off the outer bark and loosening the inside. The outer bark is discarded. The inner bark is then cut into long rolls. These meter-long strips curl into rolls (quills) when dried. Four to six hours are needed in a ventilated, dry, and warm environment to get the best results in initial drying. If drying conditions are not optimal, one may need fumigation to get rid of pests. The resulting product is not regarded as premium quality unlike the non-fumigated bark. The bark is then keep for dry in a week and ready for export. Unlike the very hard and almost impossible to grind dark brown sticks of Cassia cinnamon, the Sri Lankan cinnamon is thin, smooth and tan brown in color.


Separated inner bark of Sri Lankan cinnamon

Ruth Tan (May 2015) describes its aroma in these terms. “When the (Sri Lankan cinnamon) packages (ground and sticks) were air-freighted to me, I immediately opened one up and took a sniff of the powder. WOW BANG! It was exactly like how others have described it! The aroma was sweet enough to make you fall in love with it immediately. Its pleasant fragrance was a heaven and earth difference from the harsh, pungent Cassia cinnamon…”

She also describes Ceylon cinnamon as ‘forming multiple layers when rolled up’ as against Cassia/Chinese cinnamon having a ‘thick bark that forms only a few layers when rolled up’.

The University of Ruhuna, Sri Lanka has pioneered research into developing mechanical devices not only to ensure the best results in cinnamon production, but also to ensure worker health and safety.

Some of the health benefits of Sri Lankan cinnamon are listed below.

  1. Reducing blood sugar levels – Research has shown that Cinnamaldehyde from Ceylon Cinnamon Bark Oil reduced plasma glucose concentration significantly (p<0.05) in a dose dependent manner (63.29%).
  2. Candida Yeast infections – Cinnamon oil was found to be effective against three strains of Candida. Candida albicans, Candida tropicalis, and Candida krusel.
  3. Stomach Bug/Flu – Cinnamon is one of the most effective and powerful antibacterial.
  4. Irritable Bowel Syndrome – As a digestive, cinnamon works against bloating, killing bacteria and healing infections.
  5. Cancer Prevention – Research has shown that Cinnamon oil is a promising solution in the treatment of Tumors, Gastric cancers and Melanomas. Another study found good results with leukemia and lymphoma cancer cells.
  6. Arthritis/Osteoporosis – Currently only evidence is from personal testimonials, but the presence of Manganese helps to validate this claim.
  7. Food Preservative – To preserve food without refrigerating use cinnamon to prevent bacterial growth.
  8. Memory and cognitive development – There is some evidence for increased alertness and concentration in regularly using cinnamon.
  9. Anti-oxidant – Cinnamon is one of the top seven anti-oxidants in the world. Reduces the formation of ‘free radicals’ that cause cancer.
  10. Lowering LDL cholesterol & triglycerides – A review in 2011 found that consumption of cinnamon is associated with a significant decrease in levels of total cholesterol LDL-C and triglyceride and an increase in HDL-C, (the good cholesterol).
  11. E-coli fighter – Because of its anti-microbial properties, cinnamon is effective against the spread of E-coli.
  12. Nutrients – One teaspoon of cinnamon powder has 0.33mg Manganese, 0.76mg Iron, and 24.56mg Calcium.
  13. Cold, Sore throat and Cough – Cinnamon tea, or cinnamon stick tea is said to stop an impending illness by increasing blood flow and improving blood oxygen levels.
  14. Alzheimer’s disease – University of Tel Aviv found sufficient evidence that cinnamon can delay the effects of five (5) aggressive strains of Alzheimer’s inducing genes.

Ceylon cinnamon is a unique and healthy spice than related varieties such as Cassia. Attached with a early name of the county Sri Lanka, this valuable spice known as ‘Ceylon cinnamon’ and you will get high quality Ceylon cinnamon from Sri Lanka.

10 Interesting Facts About Ceylon Cinnamon

Cinnamon is a big business and has been for thousands of years. It’s mentioned in places like the Bible and old Chinese texts and is still very popular today. While we may think of it as common, in ancient times it was rare but had widespread use in Asia, Europe, and Africa. Here are 10 interesting facts about cinnamon, one of the world’s favorite spices.

1. True Cinnamon
There are over 300 species of trees and shrubs in the genus Cinnamomum. Only a few species are grown commercially to produce cinnamon, but Ceylon cinnamon is the only kind to be thought of as true cinnamon—just look at its name: Cinnamomum verum. Its name stems from the latin word for true. While Ceylon cinnamon has a more delicate flavor, more people eat the Cassia variety because it’s cheaper and sold in most grocery stores.

2. Health Benefits
Despite our modern-day association between sweets and cinnamon, it actually has many health benefits. Ceylon cinnamon is especially healthy because it has the lowest levels of coumarin, a chemical that can damage the liver in kidneys in high doses. But with antimicrobial properties, the ability to reduce blood sugar levels, with a fair amount of antioxidants, cinnamon is definitely a healthy treat.

3. A Coveted Spice
Hundreds of years ago, cinnamon was worth more than its weight in silver and gold. But that changed as there became more suppliers and it flooded the market. Now, Cassia cinnamon can be found in the grocery store for just over a $1 per ounce.

4. Spurred Exploration
Cinnamon was brought to Europe and Africa by Arab traders over land, so the spice was incredibly limited and valuable. Savvy traders shrouded the source in secrecy, but many countries wanted to find and control the spice themselves. So much, it was one reason why Christopher Columbus began his westward exploration.

5. Harvesting
Ceylon cinnamon comes from the inner bark of a tree. The branches are cut off for harvesting and the bark peeled off. After peeling, the inner bark is rolled into quills, like a cigar, and hung up to dry before being sent to market.

6. Ancient Uses
As many as 4000 years ago, Egyptians used it during the embalming process and it was considered one of the most precious treasures. Because of its strong smell, cinnamon was also used as a perfume. Likewise, it was also common to spice meats with because, with no refrigerators, meat rotted faster and cinnamon prevented spoiling.

7. The Roman Emperor
Nero is famous for watching Rome burn. But after the death of his second wife, Poppaea, he called for a years worth of cinnamon to be burned in her honor. This might have been because he was mourning her death. It’s also possible he was responsible for her death, and it was a gesture of repentance.

8. Cinnamon’s Home
For all its worldwide and historical fame, Ceylon cinnamon is from the small island-nation Sri Lanka, formerly known as Ceylon. The country still produces about 90% of the world’s commercial Ceylon cinnamon.

9. A Bloody History
While Columbus never found cinnamon, eventually the Portuguese did at the beginning of the 16th century. They began colonization of the island, but it passed through Dutch and British control, too, and slaves were brought over from Africa. The colonizers fought amongst themselves and the local island kingdoms, which led to prolonged, vicious fighting over the small island.

10. Cinnamon Mythos
Because few knew where cinnamon came from, fantastic legends arose detailing its origin. In Rome, it was said that cinnamon came from Paradise. In Greece, stories suggested that giant birds brought cinnamon sticks to Arabia to built their nests on a mountain unclimbable by man. Or perhaps it came from the cinnamon country in present-day Ethiopia—or Somalia? These myths persisted for hundreds of years until its location was revealed.

Sampling of Cinnamon Quills


Consignment: The quantity of packages of cinnamon quills submitted at one time and covered by a particular contract or shipping document. It may be composed of one or more lots.

Lot: All the packages in a single consignment of cinnamon quills pertaining to the same grade.

Defective package: Any package of cinnamon quills not conforming to any one or more of the requirements of this International Standard.

Number of packages to be taken for inspection

Number of packages in the lot (N) Number of packages to be taken (n)
1 to 5 All
6 to 49 5
50 to 100 10% of the number of packages
Over 100 The square root of the number of packages rounded to the nearest whole number.

Testing of samples and criterion for conformity

All the packages taken for inspection shall be used individually to test for conformity with all the requirements given for this International Standard.

The lot shall be considered as conforming to the requirements of this International Standard if the number of defective packages in the sample tested is less than or equal to the corresponding acceptance number given below.

Number of packages tested Acceptance number
Up to 12 0
13 to 20 1
21 to 35 2
36 to 50 3
51 to 75 4
Over 75 4


23 Health Benefits of Cinnamon

Health benefits of cinnamon has confirmed by medicinal properties and modern science, cinnamon possesses great health  benefits that are backed by scientific research.  Cinnamon bark sticks and powder used in Asian kitchens from thousands of years due to its taste and health properties.  It is a valuable ingredient in many of the spicy recipes as well as cinnamon tea and coffee. Historical evidences and experiments show daily use of cinnamon generates  a solution for range of health illness. The combination of honey and cinnamon has been immensely used in traditional Chinese medicine.

01. Blood Sugar Control – By simply digesting a quarter teaspoon a day, type 2 diabetes patients experienced reduced blood sugar levels. Through numerous human trials, it has been confirmed the anti-diabetic properties of cinnamon which lower fasting blood sugar levels by up to 10-19%. Cinnamon restores blood sugar levels to normal, maintains blood glucose levels and prevents insulin spikes occurring after meals.

02. Fights Yeast Infections – Cinnamon helps fight yeast infections. Antimicrobial and antifungal properties of cinnamon play an important role in getting rid of any yeast infections on the body and prevent further yeast infections. This study confirms that Cinnamon Oil is one of the essential oils effective against Candida, a major yeast infection.

03. Eases Stomach Bug/Flu – A component in cinnamon known as catechins, a kind of anti-oxidant aids digestion, eases gas, bloating, and stomach discomfort. It helps digest food as well reduces acid reflux by reducing stomach acidity. Cinnamon is in great health stand to bring comfort to stomach disorder or discomfort.

04. Prevent Irritable Bowel Syndrome – Improves the condition of colon by getting rid of bile salts coming from the body. Cinnamon possesses properties that help to cleanse the digestive tube and prevent irritable bowel syndrome and urinary tract infections.

05. Cancer Preventer – Health benefits of cinnamon include prevent colon cancer and other various kinds of cancer. Considering the nutritional components of Cinnamon, it is an excellent source of dietary fiber as well as calcium, and this combination can help remove bile, which prevents damage to colon cells and aids in reducing the risk of colon cancer. Although no much evidence on human cancer trials as studies had been based mainly on test tube experiments and animal studies, but this study revealed that water-soluble extract from cinnamon hinder the development and advancement of cancer in laboratory cell cultures of various kinds of cancer including cervical, lymphoma, colorectal and melanoma cancer. During these experiments it was proposed that active cinnamaldehyde in cinnamon may protect against cancer. Also, a study headed by Ka H., in Cancer Lett., 2003 reported cinnamaldehyde as anticancer.

06. Effective against Arthritis/Osteoporosis – Some of the best known studies of True Cinnamon and its effectiveness against osteoporosis are Japanese study demonstrates the effects of key component of cinnamon (cinnamaldehyde) and concludes that this component is effective against osteoporosis.

07. Anti-Bacterial/ Anti-Fungal/Anti-Microbial Properties – Preliminary studies about cinnamon health benefits had indicated cinnamon to contain antibacterial, antiparasitic and antifungal qualities. In a study, published in the August 2003 issue of the International Journal of Food Microbiology, the addition of just drops of cinnamon essential oil to carrot broth, which was then placed in a refrigerator, prevented the growth of the food pathogen Bacillus cereus for more than 2 months. Microbial infections can be easily prevented by adding cinnamon to your food, and sprinkle it on potential microbial habitats.

08. Food Preservative – Due to its great success as an ‘anti-microbial’, it’s being used for food preservation. Cinnamon has anti-microbial properties that stop and prevent bacterial growth and yeast Candida and fungi also. This is evident in the culture of the people of Sri Lanka as they add cinnamon to most of food to preserve and protect against microbes invasion.

09. Odor Neutralizer – Fights bad breadth and kills germs. When drops of cinnamon extract are added to water, it can be used to make a glorious mouthwash that kills any bacteria that can cause mouth odor. With its sweet smell, non-toxicity and strong germicidal qualities, it can be safely used on any surface: food preparation surface, wooden and plastic surfaces, in the toilet to disinfect and neutralize bad odor.

10. Alertness, Memory & Cognitive Development – According to this study Cinnamon may boost cognitive memory and function thus boosting brain function.

11. Has Anti-oxidant Properties – A study published in Indian Journal Exp Biology, 1999, with this particular study related to benefits of cinnamon reported that spice contains anti-oxidant properties capable of protecting the body from oxidative damage caused by free radicals. Cinnamon was found to have the highest antioxidant capacity in its group of plants that the superfoods like garlic and oregano.

12. Aid Weight Loss – Cinnamon’s biochemical action that helps with weight loss is its ability to stabilize blood sugar. When blood sugar fluctuates there is tendency to crave sweet foods and the body will store excess sugar as fat leading to weight gain.

13. Lowering LDL cholesterol & triglycerides – A research in Diabetes Care, 2003 shows that cinnamon reduces LDL cholesterol (the bad cholesterol), total cholesterol and triglycerides while no significant changes were recorded in the HDL cholesterol. In recent article review by Allen et al., 2013 published in Ann Fam Med concluded that consumption of cinnamon increases the levels of HDL cholesterol. Cinnamon can not only reduce the bad cholesterol but can raise the good one too.

14. E-coli Fighter/Salmonella – Antibacterial effect is again at work. Cinnamaldehyde, the main active component of cinnamon helps to fight against various kinds of infection. It can also inhibit the development or growth of certain bacteria including Escherichia coli and Campylobacter. When sprinkling concentrate on the major germs areas and spray with diluted cinnamon leaf oil. One of the great things about this Oil is that its disinfectant properties lasts quite long even when diluted.

15. Prevent Tooth Decay and Gum Diseases – Studies regarding health benefits of cinnamon has been reported to lessen the effects of gum disease and tooth decay. This work effectively when you drink Cinnamon Tea without sugar. It will keep your mouth feeling fresh and germ free. With the strong anti-bacterial and disinfecting properties of Cinnamon, it keeps your mouth healthy and promotes oral hygiene.

16. Nutrients – Cinnamon is one of the world’s healthiest spices and is not a commonly allergenic spice. 1 teaspoon has 5.92 calories and is an excellent source of: manganese-0.38mg, dietary fiber-1.24g, iron-0.86mg, calcium-27.84mg. According to WebMD manganese is therefore useful for weak bones and for symptoms of premenstrual syndrome (PMS). Fiber aids digestion, iron and calcium for blood and bone formation and with the calorie content, you possess enough energy for your daily activities.

17. Insect Repellant – Due to the antimicrobial qualities of cinnamon, its leaf oil is known to kill and repel mosquito and a number of exo and endoskeleton insects including, bed bugs, dust mites, cockroaches and black ant. It is also used for treatment of head lice and other parasitic insects. Mosquito control: Samarasekera et al., 2005, investigated the mosquito control properties of essential oils of leaf and bark of cinnamon and found out to be a good knock-down insecticide against mosquito.

18. Treat Cold, Sore Throat and Cough – Help to fight sore throats, the common cold and congestion. Constant use of Cinnamon, especially during the season of flu may help stop a cold, sore throat and the resulting cough. Anti-bacterial properties of Cinnamon eradicate microbes as the cinnamon drinks run through your sore throat.

19. Beneficial effects on neurogenerative diseases – Of which Alzheimer’s disease and Parkinson’s disease are the most important type. According to a study, an aqueous solution extracted from cinnamon is known to inhibit the development of the filamentous tangles found in the brain cells which are the hallmarks of Alzheimer’s disease. In another study, Cinnamon helped to protect neurons, stabilize neurotransmitter levels and improve motor function in mice. Although, these effects need to be examine to humans.

20. Virus Fighter -This study has found that Cinnamaldehyde from Cinnamon in its various forms is effective against adenovirus. This study was carried out using with Cinnamaldehyde extract from Cassia Cinnamon, but the Cinnamaldyde from Cinnamon bark oil is of the same content and of much higher worth.

21. HIV – More human trials are needed to ascertain the effects of cinnamon extracts on HIV virus. From this & this studies, cinnamon is believe to help fight against HIV-1.

22. Anti-relief – Cinnamon includes anti-clotting properties and aids the prevention of blood platelet clotting. All this puts cinnamon as an ‘anti-inflammatory’ food. The anti-inflammatory benefit is able to help relieve arthritis and relieve muscular and joint pains and stiffness.

23. Cinnamon works fast – You will begin to feel better within minutes after taking cinnamon for treatment or prevention, especially your nausea. While other medications like garlic and ginger work for stomach disorders as well, Cinnamon works quicker.

Health benefits of true cinnamon

Ceylon cinnamon

Ceylon cinnamon – The most expensive and safe cinnamon variety

Comes with strong health benefits, cinnamon is one of the healthiest and most enjoyable spices on the earth. Widely available cinnamon type is Cassia cinnamon, mostly coming from China. It contains more than 5% of coumarin. Studies confirmed foods that contain higher coumarin content will create serious health problems in longer use. Ceylon cinnamon (cinnamomum verum syn. cinnamomum zeylanicum) is important while considering health benefits of cinnamon because its ultra-low coumarin content. Ceylon cinnamon contains 0.004% of coumarin, a negligible amount and safe for longer use.

What are the Health Benefits of Ceylon Cinnamon?

From curing simple ailments such as stomach upsets to complex diseases like diabetes and cancer, the power of Cinnamon can never be underestimated. Although some of these treatment techniques have not been approved by medical boards, several patients have given testimonies indicating success.

Ceylon Cinnamon is supercharged with nutrients. A diet incorporated with Ceylon Cinnamon is rich in Manganese, Calcium, and Iron. Cinnamon is essential in enzyme activation as well as bone metabolism and building of a good structure.

Cinnamon helps in dealing with gum diseases and tooth decay. This is because of its anti-bacterial properties. It gets rid of bacteria that pose danger to your teeth and gums. Cinnamon is therefore commonly used in the manufacture of mints, toothpastes, and mouthwashes.

Control of blood sugar. Research shows that Cinnamon is an important treatment for those with Insulin resistance. This treatment technique is mainly common among Type 2 diabetics. Ceylon Cinnamon is preferred to Cassia Cinnamon because it has lower levels of Coumarin. This compound is very harmful to the liver. Cinnamon oil also contains a compound called Cinnamaldehyde which plays an important role in blood sugar control by reducing the concentration of glucose in blood plasma.

Curing of Candida yeast infections. Candida is known to be resistant to many medications. A mixture of Ceylon Cinnamon and Cinnamon bark oil has been found to cure all strains of Candida. Moreover, the body’s immune system is also boosted.

Depression reliever. Traditionally, it was said that Cinnamon was a good mood enhancer. Studies have now found some truth to this. Cinnamon works by eliminating bacteria found in the gut. Since even good bacteria may be removed, it is advisable to eat fermented food or drink a probiotic after consuming Cinnamon. This replenishes the body with good bacteria.

Cinnamon can be applied in the treatment of Parkinson’s disease. Although this has not been entirely proven, researchers have pointed out that Cinnamon may assist in the reversal of the changes that occur in the brains of patients.

Protection from viruses. Studies assert that Cinnamon is able to fight and control the adenovirus, Herpes, and even the HIV virus. This is due to the presence of compounds such as Eugenol and Cinnamaldehyde in Cinnamon.

Weight loss. By increasing blood circulation, Cinnamon in turn thins blood. An increase in blood flow boosts the body’s metabolism, thereby assisting in the loss of weight. Heart disease patients are also beneficiaries of this property of Cinnamon since some ingredients present in Cinnamon act as anti-clotting agents.

Prevention of Cancer. Cinnamon oil is applied in the treatment of tumors, melanomas, and gastric cancers. Since cancer cells are highly dependent on sugar for survival, controlling of blood sugar levels starves these cells. This assists the body in fighting cancer.

Other health benefits include: curing of stomach upsets, repelling of insects, and even lowering cholesterol.

The application of Cinnamon in the maintenance of good health is proving to be a successful venture. However, people should thoroughly consult their physicians before trying out any treatment techniques.

Where True Cinnamon Comes from?

Sri LankaAre you sure you know where cinnamon comes from? Of course, it’s a spice we use very often, but we don’t usually know much about where it grows and how it comes to us. Cinnamon is one of the spices that is so useful that we often just take it for granted. We all probably have a jar of ground cinnamon somewhere in our kitchen cupboards. We use it almost everywhere: in desserts as well as in savory dishes. Many of us know that we can use it in our beauty routine and that it may even have health benefits.

Apparently, we use cinnamon a lot, but we are still not quite sure about where we get it from. So, where does it come from? In ancient times, the source of cinnamon was kept a secret. It was so precious that Arabs invented amazing stories of giant birds which made their nests from the mysterious cinnamon sticks and guarded them, so that people risked their lives if they wanted to have them. Many of us are still not familiar with the source of cinnamon.

“Ceylon cinnamon” or “true cinnamon” (Cinnamomum verum) comes from the inside layer of bark from a number of various evergreen trees originating from Sri Lanka, or as it used to be called, Ceylon. First, the outer bark of the trees is shaven off, and then the inside bark, which is actually the cinnamon layer. After that the cinnamon is dried for further use. As it is drying, it naturally curls up and forms so called “quills” which are crushed into powder or cut into sticks.

Why are we talking about “true cinnamon”? It’s because the content of the jar in your kitchen is most likely something else – similar spice closely related to cinnamon which is called cassia. There are a few types of cassia: Chinese cinnamon, Indonesian cinnamon and Vietnamese cinnamon. We usually consider them as the same.

How can we tell the difference? Ceylon true cinnamon has a mild, delicate and more complex flavour, and it is more expensive. Its flavour is ideal if we want just a supporting role of the spice in our dishes. Most of it is still produced in Sri Lanka, and it is popular for baking and flavoring favourite drinks such as coffee or hot chocolate.

However, many people don’t want the mildness, and that’s why cassia is also popular. Cassia is much sweeter and spicier because it has a higher oil content. Cassia sticks are hard and they consist of the outer and inner bark. Certainly it is more suitable if you want a dominating flavour.

Be careful! There is one critical difference between the two types of cinnamon. Cassia cinnamon contains high levels of coumarin, a naturally occurring toxin which might damage the liver if consumed in high doses. It was also proved to be cancer-causing in rodents. On the other hand, Ceylon cinnamon contains only traces of coumarin.

While the first traders kept its source a mystery, today we know that Cinnamon comes from the Island of Sri Lanka which is the true home of Cinnamon.

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