• Legend of Divine – Ceylon Cinnamon from Sri Lanka

    "The shores of the island are full of it", a Dutch captain reported, "and it is the best in all the Orient: when one is downwind of the island, one can still smell cinnamon eight leagues out to sea." (Braudel 1984))
    Divine – Ceylon Cinnamon
    Ultra low Coumarin levels with exotic aroma
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  • Legend of Divine – Ceylon Cinnamon from Sri Lanka

    “If the vagaries of wind and wave brought the Portuguese to Ceylon, the lure of Cinnamon kept them in the island.” (Ceylon Under the British)
    Divine – Ceylon Cinnamon
    Soft, rolled with multiple thin strips of cinnamon bark Flake easily for grinding into fine powder
  • Our products are natural and world class. Enjoy them.
  • Legend of Divine – Ceylon Cinnamon from Sri Lanka

    Ceylon cinnamon was the "rich bride Helen" for whom, the Netherlanders and Portuguese had for so many years (Dutch historian Baldaeus 1732)
    Divine – Ceylon Cinnamon
    Smells mild with a depth of flavor Crumbly, mild, yet slightly sweeter Mixes well to create to complex flavors
  • Our products are natural and world class. Enjoy them.
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Content Of Cinnamon

At present there are more than hundreds of varieties of cinnamon used in Worldwide. Out of all the varieties of cinnamon Ceylon cinnamon is identified as the most consumer healthier and rare cinnamon. Ceylon Cinnamon also called as real Cinnamon or true cinnamon.

Ceylon Cinnamon

Ceylon cinnamon (Cinnamomum Zeylanicum) is a tree native to Sri Lanka which produces the highest-grade pure cinnamon. This variety is more popular in much of Europe, Latin America, Mexico, the Middle East, North Africa, and South Asia. Indian curries and desert recipes of the lighter variety that call for cinnamon are typically referring to Ceylon cinnamon. Ceylon Cinnamon is the sweetest and mildest tasting and the lightest in colour.

It’s also three to four times more expensive than the other varieties. Ceylon Cinnamon has less coumarin than the other varieties, and is often recommended above others by the alternative health community and many conventional doctors as well, due to the fact that coumarin can cause liver damage in high dosages.

There are several varieties of Ceylon cinnamon produced in Sri Lanka. Following are some of the unique diversities of Ceylon cinnamon that can be found in Sri Lanka.

  • Panni Miris Kurudu
  • Thitta Kurudu
  • Veli Kurudu
  • Sevel Kurudu
  • Naga Kurudu
  • Penirasa Kurudu, etc.

Most of the Ceylon cinnamon is produced in southern districts such as Galle, Matara, Hambantota. Cinnamon production can take numerous forms like Quills, Feathering, Chips, Bark oil, Leaf oil, etc.

Read More - https://en.wikipedia.org/wiki/Cinnamomum_verum

 

Cassia Cinnamon (Chinese Cinnamon)

It can get a little confusing here since all three non-Ceylon varieties are often referred to as cassia cinnamon. The Chinese Cinnamon is often referred to as cassia cinnamon. In other words, Cassia cinnamon may refer to Chinese cinnamon or it may refer to one of the other non-Ceylon cinnamons. Saigon cinnamon or Korintjr cinnamon. Today, Tung Hing, the Chinese cinnamon is mostly grown in China and Vietnam. This variety is spicy, bitter and very intense.

Read More
http://www.webmd.com/vitamins-supplements/ingredientmono-1002-cassia%20cinnamon.aspx?activeingredientid=1002&activeingredientname=cassia%20cinnamon
https://en.wikipedia.org/wiki/Cinnamomum_cassia

Saigon Cinnamon

Known as Vietnamese cinnamon or Vietnamese cassia, Saigon cinnamon’s scientific name is Cinnamomum Loureiroi. It comes from an evergreen tree indigenous to Southeast Asia. Saigon cinnamon is closely related to Chinese cinnamon. Saigon cinnamon has around 1-5% essential oil content and 25% cinnamaldehyde in the essential oil, which is the highest of all the cinnamon species.

Saigon cinnamon’s bark is similar to that of Tung Hing, but with a more pronounced and complex aroma. In Vietnamese cuisine, Saigon cinnamon bark is an important ingredient in many dishes including pho, the well-known noodle soup.

Saigon cinnamon has a volatile oil content of around 7%, which gives it a very bold and robust flavor that is ideal for cooking and for use in sauces.

Korintje Cinnamon

Fragrant Korintje cinnamon is as intense and spicy as Chinese cinnamon, but it is also a bit smoother. Korintje cinnamon from Indonesia accounts for most of the cinnamon imported into the U.S. Although lacking the depth of Chinese cinnamon, the flavour is smoother. Korintje cinnamon is a common choice for commercial bakeries in North America because of its good flavor and lower cost.

Read More
http://www.acs.org/content/acs/en/pressroom/presspacs/2013/acs-presspac-may-8-2013/study-on-coumarin-in-cinnamon-and-cinnamon-based-products.html
http://www.thenibble.com/reviews/main/salts/cinnamon.asp

There are significant differences between true cinnamon and cassia. In terms of flavor, analytical profile, physical properties, and visual appearance they are different. Although they are commonly referred to as “Cinnamon”, both varieties have its own variance. The major differences are summarized below.

 

Item Ceylon Cinnamon Cassia
Botanical Origin Cinnamomum Zeylanicum Cinnamomum Cassia
C. burmannii
C. loureirii
Main producing countries Sri Lanka
Madagascar
Seychelles
Indonesia
China
Vietnam
Flavours Mild, Subtle, delicate, flowery, complex, lively, warm and sweet Intense, harsh, simple, sweet, slightly bitter, astringent and mucilaginous. Lacks liveliness and complexity of cinnamon
Physical Properties Rich, light golden yellow/brown buff colour
Form into complex “quills” comprising layers of thin bark, like paper, packed inside a single strip of bark and rolled into the form of a tube. Delicate, fragile
Uniform dark brown colour
Thick bark, coarser, single layer of bark rolled into a simple stick or quill. Very hard.
Analytical profile Up to 2% essential oil
Bark oil maximum cinnamic aldehyde content 80%, eugenol content 10%
Low to zero coumarin content
( Generally less than 15mg/kg in the bark)
Up to 4% essential oil
Bark oil is up to 90% cinnamon aldehyde, only trace amounts of eugenol
High coumarin content (up to 4400 mg/kg in the bark)
     

 

Read More - http://www.ceylon-cinnamon.com/Identify-Cinnamon.html

There are hundreds of varieties of Cinnamon, but there are only four varieties used for commercial purposes. The cinnamon known as “true cinnamon” is Ceylon cinnamon. This is the only variety that many other countries refer to as cinnamon. Other varieties are known as cassia.

Other cinnamon varieties, which are much more common in North America, are easier to produce and less expensive than Ceylon cinnamon. Cassia (Chinese) cinnamon, Saigon cinnamon, and Korintje are typically all lumped in together and referred to as cassia cinnamon, though they are each distinctively different. Each of these three closely related spices is much stronger and more pungent than Ceylon cinnamon.

In North America, when cinnamon is used as an ingredient or sold on the shelves as simply “cinnamon”, it is typically Korintje or cassia (Tung Hing).

 

Item Ceylon Cassia Korintje Saigon
Other Names Cinnamomum Verum, Sweet Cinnamon, True Cinnamon, Mexican Cinnamon, Cinnamomum Zeylanicum Chinese Cinnamon, Tung Hing Padang Cassia, Indonesian Cinnamon Vietnamese Cassia, Vietnamese Cinnamon
Scientific Name Cinnamomum Verum Cinnamomum Aromaticum Cinnamomum Burmanni Cinnamomum Loureiroi
Country of Origin Sri Lanka (90%), India, Madagascar, Brazil, and the Caribbean China Indonesia Vietnam
Taste Mild, sweet Spicy, bitter Spicy, pugant Spicy, slightly sweet
Color Light to medium reddish brown Dark reddish brown Dark reddish brown Dark reddish brown
Aroma sweet, complex Intense, pungent Intense, spicy, pungent Spicy
Price Expensive Cheap Cheap Medium
Coumarin 0.017 g/kg 0.31 g/kg 2.15 g/kg 6.97 g/kg
         

 

Item Nutrient Unit 1Value per 100 g 1 tsp = 2.6g 1 tbsp = 7.8g
Proximate Water g 10.58 0.28 0.83
  Energy Kcal 247 6 19
  Protein g 3.99 0.1 0.31
  Total lipid (fat) g 1.24 0.03 0.1
  Carbohydrate g 80.59 2.1 6.29
  Fibber, total dietary g 53.1 1.4 4.1
  Sugar g 2.17 0.06 0.17
           
Minerals Calcium, Ca mg 1002 26 76
  Iron, Fe mg 8.32 0.22 0.65
  Magnesium, Mg mg 60 2 5
  Phosphorus, P mg 64 2 5
  Potassium, K mg 431 11 34
  Sodium, Na mg 10 0 1
  Zinc, Zn mg 1.83 0.05 0.14
           
Vitamins Vitamin C, Total ascorbic acid mg 3.8 0.1 0.3
  Thiamin mg 0.022 0.001 0.002
  Riboflavin mg 0.041 0.001 0.003
  Niacin mg 1.332 0.035 0.104
  Vitamin B-6 mg 0.158 0.004 0.012
  Folate, DFE µg 6 0 0
  Vitamin B – 12 µg 0.0 0 0
  Vitamin A, RAE µg 15 0 1
  Vitamin A, IU IU 295 8 23
  Vitamin E mg 2.32 0.06 0.18
  Vitamin D (D2 +D3) µg 0.0 0.0 0
  Vitamin D IU 0 0 0
  Vitamin K(phylloquinone) µg 31.2 0.8 2.4
           
Lipids Fatty acids, total saturated g 0.345 0.009 0.027
  Fatty acids, total monounsaturated g 0.246 0.006 0.019
  Fatty acids, total polyunsaturated g 0.068 0.002 0.005
  Fatty acids, total trans g 0 0 0
  Cholesterol mg 0 0 0
           
Amino Acids, Other Caffeine mg 0 0 0
           

 

Source - United States Department of Agriculture, Agriculture Research Service.

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  • Natural cinnamon contains a chemical called coumarin, a natural plant chemical that acts as a blood thinner. This chemical is present in much higher concentrations in cassia than in Ceylon cinnamon. It is contraindicated for anyone taking prescription blood thinners. Coumarin has also been shown to be toxic to the liver and kidneys, and it may also be carcinogenic.
  • One of the significant feature of Ceylon Cinnamon is it include very low level of coumarin (0.0004%) But cassia cinnamon has high level of coumarin (5%). It is identified high level of Coumarin cause liver failure which lead to ban Cassia Cinnamon in Europa.
  • Ceylon cinnamon would make your food taste better as it gives underlying flavor of citrus and spice. The sweet, savory taste that is rich and it adds a subtle flavor that can be obtained by no other form of cinnamon. Ceylon cinnamon is sweeter when compared to harsher flavor of cassia cinnamon.
  • Cinnamon is used for regulate blood sugar, aid in digestive health, it keep your bones healthy and keep your nerves steady too. As Ceylon cinnamon being the purest form of cinnamon, it will not affect any side effects when used for above mention purposes.
  • Ceylon Cinnamon contains various active components, including cinnamaidehyde, which is a regulator of receptor gene and enzyme known as AMP – activated protein kinase to prevent these cells from becoming mature adipocytes. This results in decrease in weight gain.
  • Ceylon Cinnamon has an amazing property that Cassia Cinnamon lacks to possess. Ceylon Cinnamon acts as a natural preservative, where it keeps food fresh for 4-5 days.
  • Ceylon Cinnamon is absolutely organic and pesticide free. Pesticide affects the central nervous system, internal organs and finally the function of the body. It is identified that Cassia Cinnamon could cause pesticides.

Read More
http://www.livestrong.com/article/516598-the-health-benefits-between-ceylon-cinnamon-and-cassia/
http://www.livestrong.com/article/557586-what-are-the-benefits-of-real-cinnamon-vs-fake-cinnamon/
http://www.livestrong.com/article/298346-the-benefits-of-ceylon-cinnamon/
http://www.livestrong.com/article/522005-ceylon-cinnamon-for-weight-loss/