Cinnamon

Cinnamomum verum

Origin / Harvest:

• Korintji / Year Round
• China / March–April

Description & History

Cinnamon is perhaps the oldest spice. It was mentioned numerous times in the Bible. The ancient Egyptians imported cinnamon for embalming and the Chinese used cinnamon close to 2700 years B.C. It was one of the more profitable spices in the Dutch East India spice trade. Cinnamon is indigenous to the hot, moist climate of Sri Lanka, which still maintains 70% or more of the world market. Cinnamon and cassia are the bark of evergreen trees, however, there are multiple species of the trees. Both cinnamon and cassia species can be called cinnamon in the United States.

Korintji cinnamon is generally graded:
Grade A – Best quality from the long quills taken from the main trunk

Grade B – Medium quality from the side branches of the tree

Grade C – Lowest quality from broken pieces of the bark.

The small pieces of chips are used to produce ground cinnamon.

Cinnamon or cassia is purchased in the food industry on the basis of volatile oil content. We offer cinnamons with a volatile oil range of 1.5 V.O. to 4.0. V.O.

Uses

Cinnamon is used as a spice to add flavor and aroma in a variety of both sweet and savory applications. It is often blended with sugar for desserts and sweet baked goods.

Nutrition

Cinnamon is reported to be high in antioxidant activity.

Cinnamon