Cinnamon Ceylon ground 125g – Mother Earth EKO

Real cinnamon, Ceylon cinnamon, 125 gr finely ground

The original and ‘real’ cinnamon from Sri Lanka. There are several types of cinnamon, but the one we buy in shops is almost always Kassia from China. This cinnamon is from Sri Lanka and is also called Ceylon cinnamon (Cinnamonum zeylanicum or Cinnamomum verum). It is considered the best form of cinnamon with a deeply aromatic and sweet taste.

The name of cinnamon comes from the Italian canella, which means small tube. The little tube, of course, refers to the shape of the pieces of bark from the cinnamon tree that curl up when they dry. Now, it’s not that Italians are the biggest consumers of cinnamon. Rather, it’s the Mexicans, who like to mix cinnamon with chocolate. But cinnamon is also widely used in the Middle East, in everything from chicken and lamb dishes to sweets and drinks. However, its origins are further afield, in South-East Asia. The type of cinnamon known by the Latin name Cinnamomum verum, ‘true cinnamon’ – which is also considered to be the original cinnamon – has its roots in Sri Lanka. It is lighter in color (and more expensive) than one of the more commonly sold Indonesian cinnamons, Cinnamomum burmannii, or the Chinese cassia cinnamon, Cinnamomum aromaticum. In addition, Ceylon cinnamon contains very low levels of coumarin, the toxin found in other cinnamon varieties. Anyone who uses a lot of cinnamon should therefore use Ceylon cinnamon. There is only one variety of true cinnamon, the other species are cinnamon-flavored relatives, which in most cases contain higher levels of the toxic substance coumarin.

Used for baking or porridge, muesli etc. But also in alternative health for its effect on blood sugar and as a cure for Candida and fungal infection.

In a study carried out by the Finnish Food Safety Authority Evira, the levels of coumarin in ceylon cinnamon (Cinnamomum zeylanicum) or (Cinnamomum verum) were significantly lower (10.4 – 26.1 mg/kg) than in cassia cinnamon (Cinnamomum cassia, Cinnamomum burmannii or Cinnamomum aromaticum) (2 700 – 3 540 mg/kg).
Almost all industrial and shop-baked bread and cakes contain fake cinnamon, as does cinnamon in supermarkets.

Latin name: Cinnamomum zeylanicum
Ingredients: Finely ground cinnamon powder
Origin: Sri Lanka
Storage: Store in a dry and cool place