Organic Ceylon cinnamon bark from Sri Lanka
Completely natural, carefully grown organically without chemical sprays and residue-controlled, exquisite 1A quality.
Our organic cinnamon is of the Ceylon variety, i.e. real organic cinnamon from Sri Lanka - only there does the real one with the heavenly scent grow!
Our organic Ceylon cinnamon tastes sweet, warm & spicy, delicious in Christmas biscuits, with gingerbread and hot porridge, with apple strudel, compotes and jams, rice pudding and semolina porridge.
Cinnamon has one of the highest levels of antioxidants, one of the highest OPC levels.
As a spice, cinnamon has such a fine aroma that some would like to eat it every day, which would be good for them, because cinnamon is good for your health.
Large amounts of the stimulating spice are found in numerous foods and recipes. For example in Hildegard von Bingen's nerve biscuits: 45 grams of cinnamon are used in 1 kilogram of flour.
Cinnamon is the dried bark of young branches or trunks of the cinnamon tree, which only thrives in tropical climates. There are about 270 types of cinnamon worldwide, only two of them are important for us. One is the real cinnamon, the other is a completely different plant from different origins, and it's sold under the name "cinnamon" in many stores.
One plant is real cinnamon (Cinnamomum zeylanicum), Ceylon cinnamon or Kaneel and originally comes from Ceylon, today's Sri Lanka.
The other plant is Chinese cinnamon (Cinnamomum aromaticum) or cassia and comes from southern China.
The bark of real cinnamon is tender and thin, tastes better and is much healthier than Chinese cinnamon because the coumarin content of real cinnamon is much lower than Chinese cinnamon, which has thick pieces of bark, different flavorings and much higher coumarin content. That is why Ceylon cinnamon has an anti-inflammatory effect and reduces swelling.
And exactly this Chinese cinnamon is available almost everywhere in the food trade. Real cinnamon is rarer and is characterized by a finer aroma.
In addition to cinnamaldehyde, real cinnamon contains up to ten percent eugenol, the main component in the essential oil of the clove. This is not the case with Chinese cinnamon, so you can enjoy a more multi-faceted, flowery aroma with real cinnamon.
Don't worry about coumarin content
Coumarin occurs naturally in both types of cinnamon bark, but its proportion in real cinnamon is negligible: 0.0008 percent, i.e. 0.8 milligrams, is found in 100 grams of real cinnamon bark. Chinese cinnamon bark contains an average of about 30 milligrams of coumarin per 100 grams of cinnamon bark and more.
Less coumarin, more intense aroma
Since coumarin is not only found in the cinnamon bark, but also in other plants such as woodruff, the European Food Safety Authority (EFSA) has set so-called Tolerable Daily Impact limits (TDI): Up to 0.1 milligrams of coumarin per kilogram body weight can be taken daily over an indefinite period of time. That's seven milligrams for a 70-pound person. This corresponds to about one kilogram of real cinnamon bark, but only 25 grams of Chinese cinnamon. So if you always eat larger amounts of the latter, it is easier to reach this Limit.