Cinnamon

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The bark of cinnamon tree must be processed immediately after harvesting while still wet. Once processed, the bark will dry completely in four to six hours, provided that it is in a well-ventilated and relatively warm environment. A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation. Bark treated this way is not considered to be of the same premium quality as untreated bark.

Cinnamon’s unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

Cinnamon’s unique healing abilities come from three basic types of components in the essential oils found in its bark. These oils contain active components called cinnamaldehyde, cinnamyl acetate, and cinnamyl alcohol, plus a wide range of other volatile substances.

Not All Cinnamon Are the Same

Cinnamon from Madagascar is quite different from the Chinese Cinnamon (Cassia) commonly sold in the United States. Madagascar Cinnamon is the original, sought after by the Romans, Marco Polo, and later European traders who finally found “the source” in Ceylon, now Sri Lanka. (Zeylanicum is the Latin word for Ceylon). Cinnamon Zeylani-cum, also known as True Cinnamon, is native to Sri Lanka and grows wild on Madagascar’s east and northwest coasts.

By contrast, the majority of ground cinnamon currently sold in the United States is actually inferior Cinnamomum Cassia. Cassia is cultivated in China and Indonesia from the aromatic bark of the Chinese cinnamon tree . The corky outer bark is not removed in the production of cassia, which is more pungent and robust than Madagascar cinnamon. It is not as delicate, sweet or subtle as the cinnamon produced in Sri Lanka or Madagascar.

 

 

 

                                                                                                                       Taste: Madagascar Cinnamon is sweet and delicate where Cinnamon Cassia is strong to peppery.
             download (1)                                                                   Color: Madagascar Cinnamon is a tanned color, whereas Cinnamon Cassia is a reddish brown to dark brown.
                                                                                                                         Look: Cinnamon Cassia bark is thicker because its outer layer isn’t stripped off.

For that reason, Cassia sticks curl inward from both sides toward the center as they dry.

Madagascar Cinnamon sticks curl from one side only and roll up like a newspaper.

                                                                                                                           Feel: The surface of Cinnamon Cassia is rough and uneven, whereas Madagascar Cinnamon bark is smooth.

Madagascar Cinnamon is perfect in sweet and subtle dishes that require a delicate flavor while

cassia should be reserved for spicy dishes and curries.

 

Origin : Madagascar / Indonesia / Sri-Lanka

Size : 6-8 Cm

Packaging : 10 Kg Boxes

Color : Brown

Price : Enquire Us !