Cinnamon Ground

Botanical Name: Cassia cinnamon is a type of cinnamon derived from the bark of Cinnamomum cassia trees.

Common Name:

• English: Cinnamomum cassia, commonly known as Chinese cinnamon or cassia bark.
• Also referred to as:Cinnamon from China, also known as Cassia Bark, Tvak, or Daalchini, is referred to by various names in different languages, including Lavangappattai, Casse, Canéfice, Cannelle de Chine, Chinesischer Zimt, Kassie, Keishi, Keihi, Kashia, Korichnoje derevo, and Kassia korichnaya.

Habitat: Originating from China, Indonesia, and Vietnam..

Origin: 

Harvested: Cultivated

Parts Used: Tree bark                                                                   

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This is a very short text. Here's a rephrased version: One of several species of...Cinnamomum Primarily valued for its aromatic properties, the bark of this plant is commonly used as a spice.Cassia cinnamon is a type of cinnamon derived from the bark of Cinnamomum cassia trees.Ceylon cinnamon is the most widely used variety of cinnamon. Its product is commonly considered a substitute for other types of cinnamon.Cinnamon (Cinnamomum zeylanicum) is a spice derived from the bark of this tree species.This tea closely resembles that of Ceylon.

The cultivated trees are maintained as coppices, producing numerous shoots from their roots. When the vibrant flame-colored leaves and delicate flowers emerge, they create a striking appearance. The fruit is roughly the size of a small olive. The evergreen leaves are oval to oblong in shape, measuring 5-9 inches in length. At around ten to twelve years old, the trees reach their peak quality, but continue to grow and produce new shoots. The bark can be distinguished from cinnamon by its thicker, coarser texture, darker color, and duller appearance, with a more pungent flavor that is less sweet and delicate, yet slightly bitter.

Cassia has a more intense aroma than cinnamon and is generally less expensive. It's sometimes called "poor man's cinnamon" due to its lower cost. Cassia bark is used as a flavoring agent in various forms, including powder, sticks, or whole pieces, for baked goods, desserts, confectionery, and meat dishes. It's also commonly specified in curry recipes.Sri Lankan Cinnamon, also known as Ceylon cinnamon.This product is not as well-suited for its intended purpose.

Sri Lankan cinnamon, also known as Ceylon cinnamon.Cassia sticks differ from other types in that they are much harder and typically consist of a single, dense layer. In contrast, most stick products have multiple thin layers that can be easily pulverized into powder using a grinder.

How to use:   

As a spice.

Precautions: 

Before using this herbal product, it's essential to consult with a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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The claims made about this product have not been reviewed or approved by Health Canada.

This information does not claim to diagnose, treat, cure, or prevent any medical condition.