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Organic Ceylon cinnamon powder (lat. Cinnamomum zeylanicum nees)

450rsd3.620rsd

Nutritional values per 100g:
Energy value: 1034kJ / 247kcal
Carbohydrates: 50,59g
Protein: 3,99g
Total Fat: 1,24g
Cholesterol: 0g
Dietary Fiber, total: 53,1g
Vitamins:
Folic acid (B9): 6 mg
Niacin (B3): 1332mg
Pantothenic acid (B5): 0,358mg
Pyridoxine (B6): 0,158mg
Riboflavin (B2): 0,041mg
Thiamine (B1): 0,022mg
Vitamin A: 295IJ
Vitamin C: 3,8mg
Vitamin E: 10,44mg
Vitamin K: 31,2mg
Electrolytes:
Sodium: 10mg
Potassium: 431 mg
Minerals:
Calcium: 1002mg
Copper: 0,339mg
Iron: 8,32mg
Magnesium: 60mg
Manganese: 17,466mg
Phosphorus: 64mg
Zinc: 1,83mg

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Product Description

Organic Ceylon cinnamon powder (lat. Cinnamomum zeylanicum nees) is the only true Ceylon cinnamon. It is extremely rare on our market, since Chinese cinnamon is much more prevalent. Unlike Chinese cinnamon (lat. Cinnamomum cassia) which grows in China and Indonesia, our cinnamon comes directly from the Sri Lanka (Ceylon) climate . What is most important is that it contains very small quantities of the substance called coumarin, which abounds in Chinese cinnamon (up to 1200 times more than the Ceylon). By the way, excessive consumption of coumarin can damage the liver and kidneys.
These two types of cinnamon differ in color (Ceylon cinnamon is brownish, while Chinese reddish), and by their aromas (Ceylon is much more subtle, aromatic, while Chinese has a sharper flavor). Otherwise, the appearance of cinnamon sticks themselves also varies.
The sticks are acquired by the cutting young branches off of all trees 2-3 times a year, then leaving them overnight wrapped in coconut asuras to ferment, after which their outer and middle bark is peeled. Only the finest bark from inside is used, which is first dried in the shade, and then in the sun, and then formed into sticks where small sticks are inserted into larger ones and are uniformly cut.
Cinnamon, due to its nutritional value, is not considered only as a spice, but also as a superfood.
Composition: Organic Ceylon cinnamon powder
Usage: 1/2 – 1 teaspoon (1-6g) in teas, cakes, pies, with honey, etc.

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