Cinnamon Tea Cut

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

Common Name:

• English: Cinnamomum cassia, commonly known as Chinese cinnamon.
• This product is also referred to as:Cinnamon from China, also known as Cassia bark or Tvak, is referred to by various names in different languages, including Daalchini, 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: India

Harvested: Cultivated

Parts Used: Tree bark                                                                  

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This plant belongs to a group of several related species.Cinnamomum Primarily valued for its fragrant bark, which is used as a spice.Cassia cinnamon is a type of cinnamon derived from the bark of the Cinnamomum cassia tree.Ceylon Cinnamon is the most widely available and commonly used variety of cinnamon. Its bark is often considered a suitable alternative to 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 pruned to maintain a coppice structure, resulting in numerous shoots emerging from their roots. During this time, the tree displays vibrant foliage with flame-colored leaves and delicate blossoms, creating an attractive appearance. The fruit is roughly the size of a small olive, while the evergreen leaves are oval or oblong, measuring between 5 to 9 inches long. Peak maturity is typically reached at ten to twelve years old, after which the tree continues to grow and produce new shoots. The bark can be distinguished from cinnamon due to its coarser texture, darker color, and duller appearance, with a flavor that is more pungent, less sweet, and slightly bitter.

Cassia has a more intense aroma than cinnamon and is generally less expensive. It's often called "poor man's cinnamon" due to its affordability. Cassia bark can be used as a flavoring agent in various forms - powdered, whole, or in stick form - for confectionery, desserts, pastries, meat dishes, and is commonly specified in many curry recipes.Sri Lankan cinnamon, also known as Ceylon cinnamon.This product is not ideal for most users.

Sri Lankan Cinnamon (Cinnamomum verum)Cassia sticks differ from other types in that they are harder and typically consist of a single, dense layer. In contrast, most stick products have multiple thin layers that can be easily ground into powder using a coffee or spice grinder.

How to use:   

As a spice.

Precautions: 

Before using this herbal product, please consult a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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The following statement is not subject to evaluation or endorsement by Health Canada.

This product is not intended for use as a diagnostic tool, treatment, or preventative measure for any medical condition.