Organic. Sustainable. Fairtrade. Kosher. Ground.
Our Cinnamon is C. verum, not cassia, and also fair trade certified. Once you try it, you will never got back. Our cinnamon is mild with a sophisticated flavor with an incredible natural sweetness. Best of all, our Cinnamon is stored in a resealable, compostable bag.
Origin - Sri Lanka
INGREDIENT - Organic Cinnamon (C. verum)
Cinnamon, the bark of the laurel tree, is native to Sri Lanka and a tree can grow over 200 feet high. Cinnamon has been used as a spice for thousands of years during which times its value/price was extremely high. In Egypt, it was even used for embalming mummies (royalty needs to smell well in the afterlife). The spice was very valuable in ancient Rome and throughout the Middle Ages, basically unaffordable for most. As spice trade wars were waged and new trade routes were opened, the spice eventually became available to the western world, largely through the Dutch East India Company.
- Our Sri Lankan Cinnamon is true cinnamon (cinnamomum verum), organic, kosher, non-irradiated, and Fairtrade certified. Given the poverty of the farming communities in Sri Lanka, we believe that the Fairtrade framework is desperately needed to support better living conditions, education, health, and community vibrancy while ensuring healthy food supplies. For too many centuries, farmers and laborers were exploited and basically did not benefit from the value consumers assigned to their products (especially for cinnamon). The typical beneficiaries of the cinnamon trade were a few large farm owners, the transportation companies, and the wholesaler/distributor system delivering cinnamon to retail stores or directly to consumers.
- The organic and fair trade certification ensures not just the highest quality but also ensures that the local farmers and their employees are treated fairly. Besides great flavor, we want our products to benefit the environment and contribute to society. If you are not familiar with the gigantic benefits of Fair Trade, here is a quick intro - https://www.fivecontinentspices.com/single-post/2019/08/20/Fair-Trade-101and some background about our sources in Sri Lanka - https://thealmostdone.com/2019/09/28/fairtrade-in-sri-lanka/
Cinnamon is one of those spices that people either like or don't like. It is widely used for sweet dishes, wherein the words of Food52's Catherine Lamb: "I have never been the biggest fan of cinnamon. I tend to think of it as an easy way out: Throw a little bit of the familiar spice in there to mask the toughness or dryness or overall meh-ness of the cookie underneath." Obviously, we believe that cinnamon flavors can be awesome and seriously enhance the quality of a dish, especially if we use true cinnamon, not cassia cinnamon. True cinnamon is more subtle and the flavor grows rather than hitting you upfront (no cover-up here). Since cinnamon use for sweets is widely known and established, we have provided more savory recipes. We hope you will enjoy exploring the path less often traveled.
Cinnamon has a very long history of culinary use and commercial production that dates to ancient Egypt (used in mummification). After it became more affordable, cinnamon has found its way into virtually all Western cuisines. The smell of cinnamon permeates many kitchens during the Christmas and winter periods. That said, in the Western world of cooking, cinnamon is mostly associated with sweets (desert, cookies, cinnamon rolls, etc.). In the Middle East, especially in Persia, however, cinnamon is still widely used in sweet and savory dishes and to flavor various liquors. Persians blend cinnamon with rose water to produce a curry powder for seasoning soups and stews. In India and Sri Lanka, cinnamon is combined with fenugreek, coriander, and other herbs and spices to make a seasoning blend called sambar, which is also used for savory dishes.
In Christianity, the Bible mentions cinnamon a few times, however, not exactly for cooking (but for anointing oil). Over the last century, cinnamon use as exploded and is now an integral part of fall and winter in Western culture. For many people, the smell of cinnamon during the cold months creates a homey feeling. If the winter season would be characterized by smell, it would probably be cinnamon.
- Given the medicinal properties of cinnamon, it is widely used in ancient Indian and Chinese healing methods and has also become part of the Ayurvedic system.
Cinnamon is used in chewing gums and dental care products to combat toothache and bad breath. It can improve colon health. Cinnamon is a coagulant; it increases blood flow to the uterus and boosts tissue regeneration. It is used against nematodes, termites, mosquito larvae, and other insects; ants dislike cinnamon. Some cinnamon constituents are antifungal, antimycotic, and antimicrobial. If you want to learn more about Cinnamon's medicinal properties, which are too numerous to list here, visit http://cms.herbalgram.org/herbclip/509/061445-509.html
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