Cinnamon is one of the oldest known spices, being mentioned in the Bible and used in ancient Egypt. In China, its use is mentioned in one of the oldest books of Chinese botanical medicine, dated around 2,700 BC. Cinnamon became one of the first goods traded between the Middle East and Europe.

Cinnamon is a spice obtained by drying the inner bark of the Cinnamomum zeylanicum tree, being very appreciated for its sweet, woody scent but also for its nutritional properties. It is an important source of manganese, iron, calcium, fiber and cinnamaldehyde, acetate and cinnamyl alcohol, substances that act as antioxidants in the human body.

Ingredient :

100% Ceylon Cinnamon Powder ( Cinnamonum zeylanicu m) *

* ingredient from organic farming

This is an agricultural product, as such there may be certain differences between lots in terms of color, smell, aroma, appearance or composition, reflecting growing conditions and seasonal variations.

Recommendations for use: according to preference
The product is a dietary supplement and should not replace a varied and balanced diet and a healthy lifestyle.
Storage: Store in a dry, cool, dry place.
Country of origin: India

How to identify Ceylon cinnamon?

Cinnamon (Cinnamomum zeylanicum) or "ceylon" is the dry bark of an evergreen tree that comes from the island of Sri Lanka. The Chinese variant (Cinnamomum aromaticum) also called "cassia" is cheaper and as such, more common than its authentic Sri Lankan variant. The ceylon species is sweeter, more subtle and more refined than the cassia species (which actually comes from the bark of an Asian conifer).

How can you find out what kind of cinnamon you bought or would like to buy?

Because they are labeled the same, we can differentiate them only by country of origin and later by taste . The main countries that grow Ceylon cinnamon (authentic) are India, Sri Lanka, Madagascar and Brazil . Chinese cinnamon (cassia) is grown mainly in China, Vietnam and Indonesia.