Contains 100% Ground Cinnamon Bark
We have chosen Vietnamese Cassia for its punchy flavour that is demanded in kiwi baking & cooking. It has a more complex flavour than inferior Chinese Cassia.
Cinnamon is defined as the dried bark of the trees in the evergreen family of the genus Cinnamomum. Both Cinnamon & Cassia are from different families of the same genus. It is common usage to call them both “cinnamon”, with a majority of the market being of cassia from various origins.
If you are using cinnamon for health benefits alone, I recommend sourcing Ceylon Cinnamon due to its low content of the compound coumarin. Cassia is higher in coumarin but is perfectly safe as a baking cooking ingredient where it is appreciated for it’s spicy full flavour.
We are developing a Ceylon Cinnamon product that will be launched under our Premium Eco Pack branding, and hope to have this on shelves in the coming months.
Cinnamon has anti-viral, anti-bacterial, and anti-fungal properties so it may help fight winter colds.
It is an antiseptic and has been used medicinally for thousands of years to soothe stomach irritation, fight tooth decay and gum disease, cure urinary tract infections, and some evidence suggests, prevent stomach ulcers.
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