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

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


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

Certified Organic 1 LB/ 456g Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet(152gx3) Rating:
List Price: $18.95
Discount: $0.00
Sale Price: $18.95
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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 category containing in excess of 300 species. There are two species ofCinnamomum utilized as cinnamon spices, and the flavours differ accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is acknowledged as \"real cinnamon\" or Ceylon/Sri Lanka cinnamon, and the second variation is named Cassia (Cinnamomum cassia). Real cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the country generates 80-90% of the world\'s supply), Cinnamomum verum is also cultivated on a industrial scale in Seychelles, some components of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known typically as Cassia, originates in southern China and is widely cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is fairly cheaper in value than accurate cinnamon and is made up of the highest amounts 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 accurate cinnamon) The barks, when total, are easily distinguished, and their taste and aroma are also really distinct. Please refer to table below to distinguish in between Real Cinnamon and Cassia. Real Cinnamon releases its flavour in fairly higher temperature. For instance, in sizzling tea its releases total flavour. Please note that sulfur free cinnamon has darker colour. True Cinnamon: Smooth and light aroma and flavor Sticks (quills), have a lot of thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Sturdy flavor (somewhat harsher) Sticks are significantly tougher, 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 1 LB/ 456g Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet(152gx3) 5 out of 5 based on 1 ratings. 1 user reviews
Spices Gifts Certified Organic 1 LB/ 456g Pure Ceylon/True Cinnamon Powder(C.Zeylanicum)Sulfur Free-Gourmet(152gx3) Correct 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 utilized as cinnamon spices, and the flavours differ accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is acknowledged as \"real cinnamon\" or Ceylon/Sri Lanka cinnamon, and the second variation is named Cassia (Cinnamomum cassia). Real cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the country generates 80-90% of the world\'s supply), Cinnamomum verum is also cultivated on a industrial scale in Seychelles, some components of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known typically as Cassia, originates in southern China and is widely cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is fairly cheaper in value than accurate cinnamon and is made up of the highest amounts 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 accurate cinnamon) The barks, when total, are easily distinguished, and their taste and aroma are also really distinct. Please refer to table below to distinguish in between Real Cinnamon and Cassia. Real Cinnamon releases its flavour in fairly higher temperature. For instance, in sizzling tea its releases total flavour. Please note that sulfur free cinnamon has darker colour. True Cinnamon: Smooth and light aroma and flavor Sticks (quills), have a lot of thin layers,Lighter brown colour and Sweeter and smooth taste Cassia: Sturdy flavor (somewhat harsher) Sticks are significantly tougher, Thicker and woody in texture, Medium to light reddish brown and Robust taste $18.95 http://ecx.images-amazon.com/images/I/517P3fjMXmL._SL160_.jpg
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