(Cinnamomum zeylanicum) This herb has a spicy, dry hot, peppery and woody scent to it. Native to Southeast Asia and it is primarily harvested in Indonesia and Sri Lanka from tropical evergreen trees. Cinnamon has a long history of use in India and was later used medicinally in Egypt and parts of Europe from about 500 BC. The scent reduces anger and irritability. It is also a stimulant for the digestive system and is taken for stomach pains and cramps. Originally it was used to help treat cold and flu symptoms and is presently still used in some societies to the same effect. Cinnamon is an analgesic, antiseptic, aphrodisiac, stimulant and an uplifting type of herb
Spice (whole or ground) Description: Bark from the Ceylon (buff colored) or Cassia tree (dark reddish-brown) Flavor: Aromatic, pungent, sweet. Cinnamon sticks are added to dishes during the cooking process for flavor, are not meant to be eaten. Uses: Cakes, cookies, hot drinks, pies, vegetables (carrots, winter squash, sweet potatoes)
One of the oldest known spices and native to Sri Lanka. It comes from the tropical evergreen laurel tree, Cinnamomum zeylanicum. The spice is the tree bark, rolled into sticks, quills or ground to powder.
This warm, sweet spice comes from the bark of several tropical trees. The bark is removed, dried and rolled up to make a tube. Cinnamon is sold dry as sticks but also often as a powder. Used in baking and with fruit but can be added to savoury dishes. For more information about cinnamon, visit our store cupboard.
The sweet, reddish brown bark of the East Indian cassia tree, cinnamon is sold either ground or as rolled sticks. Best suited to sweetened bean dishes, yellow vegetables, cooked fruits and baked desserts.
The inner tender bark of the cinnamon tree. This aromatic spice is powdered and used both in sweets (cakes and puddings) and savouries as well as in curries. In pulaos, cinnamon is mostly used whole instead of being powdered.
The bark of a tree that grows in Ceylon. True cinnamon is quite expensive and rare. The more widely used â€œcassiaâ€ most often replaces what we call cinnamon. Cassia is a larger tree with a thicker bark and stronger flavor than that of the â€œtrueâ€ cinnamon tree.
Cinnamon comes from the dried bark of various Laurel trees. It has a strong, warm, bittersweet flavor, and is available both ground and in sticks (often used to flavor beverages.) Cinnamon is traditionally used in pies and other desserts but is now finding its way into more traditional meat dishes such as lamb.
A spice that is the inner bark of the branches of a small evergreen tree (Cinnamonum zeylanicum) native to Sri Lanka and India; has an orange-brown color and a sweet, distinctive flavor and aroma; usually sold in rolled-up sticks (quills) or ground and is used for sweet and savory dishes and as a garnish; also known as Ceylon cinnamon.
Cinnamon is native to the East Indies and Southeast Asia. This sweet aromatic spice is made from the dried inner bark of certain trees (Cinnamomum zeylanicum and C. cassia). Cinnamon comes in many forms, from powder to chips to rolled sticks. As cinnamon loses its aromatic intensity after about three months, it should be purchased in small amounts. Ground cinnamon must be used with caution when making breads, as it tends to counter the rising ability of yeast.
Usually used to describe Chow Chows. Like the color or the spice of the same name, this color is a lightly saturated, yellowish brown. Color definitions may vary by breed. Always check the breed standard for the definitive color description.
This spice comes from the inner bark of a tropical evergreen tree. Ceylon cinnamon is buff-colored and has a mildly sweet flavor. Cassia cinnamon is dark red and is stronger in flavor. Cassia is the most common U.S. variety.
( Cinnamomum zeylicum) Long valued in Asia as a spicy and energizing oil, cinnamon's bark can also be used as naturally derived sun filter, found in our Color Conserve(tm) Shampoo, Color Conserve(tm) Conditioner and Color Conserve(tm) Foaming Leave-In Conditioner.
Cinnamomum zeylanicum Considered a useful carminative for the removal of gastrointestinal gas. It is considered an effective digestive aid and has also been used in fo1k remedies as a styptic for conditions such as uterine hemorrhage.
A delicious aromatic spice is a wonderfully warming and strengthening remedy to dispel cold, winter chills and a variety of conditions associated with cold, congestion and deficiency of vital energy. Cinnamon acts as a tonic to the whole system. Cinnamon acts as a relaxant, reducing anxiety and stress, relieving cramp and colic. Cinnamon warms and stimulates the digestive system, useful in weak digestion, colic, griping, diarrhea, nausea and vomiting, wind and distension. The tannins have an astringent action, stemming bleeding in nosebleeds, heavy periods and resolving diarrhea and catarrhal congestion. When taken cold, cinnamon has been used to stop sweating.
Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree 10-15 m tall, belonging to the family Lauraceae, native to Sri Lanka and Southern India. The bark is widely used as a spice.
Cinnamon contains compounds called catechins, which help relieve nausea and make it beneficial when doing a liver detox. In addition, the plant's essential oil has been found to stimulate movement in the gastrointestinal tract.
Used for years as a calming digestive aid. It also has other medicinal properties: lowers blood sugar, improves circulation, promotes menstruation, pain relief, digestive aid, reduces blood pressure, and works in infection prevention.