A fabulous flavour-enhancer often used in baking and cooking.
Information on the traditional uses and properties of herbs are provided on this site is for educational use only, and is not intended as medical advice. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs.
Cinnamomum cassia features a warming scent with a spicy and delicious flavor. Cassia Cinnamon is the most common variety and is stronger in flavour. The bark is harder, thicker and rougher than true cinnamon. Our Cassia Cinnamon originates from India.
Cinnamon is a beautiful and versatile spice a fabulous flavour-enhancer often used in baking and cooking. This spice is often decocted, made into cinnamon bark tea, or used as an ingredient in culinary blends.
Medicinal properties include: digestive aid, anti-microbial, anti-inflammatory, warming and grounding, antiviral and anti-fungal.
Cinnamon is an effective herb for strengthening and harmonising the flow of circulation. Used in Ayurvedic medicine for tooth ache, muscle tension, colds and flus, and is also considered to strengthen the heart, warm the kidneys and promote healthy digestion. A universal medicine that adds flavour, sweetness, aroma and warmth to food.
|Botanical Name||Cinnamomum cassia|
|Organic Status||Certified Organic|
|Country of Origin||India|
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