Cinnamon Barks extracted from Cinnamon trees cultivated in Wayanad. Truly Organic and natural!
History notes that Cinnamon has been in use for thousands of years—as early as 2,000. In 1518, Portuguese traders discovered cinnamon at Ceylon, present-day Sri Lanka, and conquered its island kingdom of Kotto, enslaving the island’s population and started exporting to Arab nations and Europe. Later when British invaded India, they found the land is more convenient to cultivate Ceylon Cinnamon and started grown the same in Kerala. Cinnamon is mainly cultivated for quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. Used mainly in the form of powder or small round pieces, Cinnamon is famous for its elegant taste and warm fragrance. It is widely used in various areas like food industries flavoring candy, liquors, pharmaceuticals and cosmetics, help diabetics by digestion of sugar in the blood. In addition leaf oil is widely used in perfumery and cosmetics, bark oil has anti-fungal properties
Aspect – bold and hard
Colour – Pale brown to slightly reddish colour
Smell – Characteristic fresh aroma
Taste – Delicate and sweet flavor characteristic to Ceylon cinnamon. Including mustiness.
Ranked #1 in terms of its protective antioxidant levels. Cinnamon have positive effects on blood sugar levels, digestion, immunity. Stronger doses are also extremely beneficial for improving heart disease risk and cutting your risk of diabetes, cancer and neuro degenerative diseases.