Cinnamon is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savory foods.



While Cinnamomum verum is sometimes considered to be true cinnamon, most cinnamon in international commerce is derived from related species, which are also referred to as cassia to distinguish them from true cinnamon.
Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce.
All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice.

Cinnamomum verum (Sri Lanka cinnamon or Ceylon cinnamon)
Ceylon cinnamon, using only the thin inner bark, has a lighter brown color, a finer, less dense and more crumbly texture, and is considered to be subtler and more aromatic in flavor than cassia, losing much of its flavor during cooking.

Benefits of Cinnamon
Several studies have shown that cinnamon has properties that can help those with insulin resistance.

It is therefore very popular with Type 2 diabetics who take it to control their blood sugar variations.

It is also known to help fight against bacterial and fungal infections.

It's anti-oxidant effects are also known to reduce inflammation and fight bacteria.

Content: 30 grams

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