Ceylon Cinnamon as Spice

About Cinnamon

Cinnamon was one of the first traded spices of the ancient world. Cinnamon was a popular spice in the ancient Arab world and Arab traders have paved the way for Cinnamon to travel a long distance through the spice route to the Europen market. Cinnamon has motivated many historical voyages leading to discovery of New World by Christopher Columbus and Vasco De Gamma to Sri Lanka & South India.
Ceylon Cinnamon (Cinamomum Zylanicum) a plant indigenous to Sri Lanka is a moderately size bushy ever green tree. Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique, quality, colour, flavour and aroma. The name Ceylon Cinnamon derived from the former name of Sri Lanka is a very established geographical indication for Cinnamon.

Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology Europeans have used Cinnamon with Pepper to preserve meet products. Cinnamon is used in bakery products, Asian foods and flavoured tea for its distinctive aroma & flavour. With growing concern on health hazards associated with synthetic flavouring agents used in the food industry there is an increasing preference for natural flavours worldwide
The unique method of processing and curing of cinnamon entices the characteristic Flavour over cassia. The preparation of Cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation over centuries. Value added Cinnamon products such as Cinnamon oil, Cinnamon powder and Tablets are also produced and exported to large number of countries.

The Ceylon Cinnamon belongs to the family Lauraceae and it contains about 250 species and sub species. ‘Ceylon Cinnamon’ (Cinamomum Zeylanicum Blume) and Cassia are the more important ones that are traded in the international market. Cassia is originated from different countries such as China, Vietnam region, Java region, Indonesia and India. ‘Ceylon Cinnamon’ referred to as “sweet cinnamon” and “true cinnamon” is considered superior to the variety known as Cassia.

Cinnamon as a Food item

As a Spices: Cinnamon is the most important and valuable spice produced in Sri Lanka. Value added Cinnamon produced such as Cinnamon oil, Cinnamon powder & tablets are also produced in Sri Lanka for export to large number of countries. Cinnamon is used in bakery products, Asian foods, flavoured tea for its distinctive aroma and flavour and also in the preservation of certain foods.
Health Aspect of the Cinnamon: Therapeutic effect of cinnamon against diabetic and hypertension is now well established. Polyphonic called cennamatannin, a proanthocyanaidins found in cinnamon is responsible to the above effects.

At present Cinnamon is widely used as a food ingredient, in the pharmaceutical preparations & in the cosmetics industry world wide. Being high in antioxidants it is good for overall health. Volatile oil of Cinnamon is widely used in perfumes, cosmetics and scented exotic gifts.

Main Markets

USA & Mexico are the main markets for Ceylon Cinnamon. Colombia, Equador, Peru, Spain, Gautemala, Chile and Bolivia are the other countries which consume a considerable amount of Ceylon Cinnamon. Sri Lanka has an immense potential to penetrate into niche market segments in the International market. Sri Lanka's exports represent 41.13% of world exports for this product, its ranking in world exports is 1(Trademap2013).

Branding Of Ceylon Cinnamon

Branding of Pure Ceylon Cinnamon and promoting it as a global brand in target markets is very important to highlight the main characteristics of the Ceylon Cinnamon and differentiate the Cinnamon from Cassia to gain the comparative advantage. Accordingly Ceylon Cinnamon has introduced to the international market as a branded product namely “Pure Ceylon Cinnamon” which reflects a combination of several intrinsic characteristics discussed earlier. EDB has completed the registration of 'Pure Ceylon Cinnamon' trademark in Europe and USA and obtained the certificates of registration from both countries.

Importance of Complying with Quality Standards

Quality determines the value of Cinnamon exports which helps to reach the target of US $500mn in 2015

• Problems are encountered due to quality failures of exported cinnamon in international market and there is a risk of losing international market for Sri Lankan Cinnamon.
• As a country we have to ensure that Sri Lanka exports good quality products to international market
• Quality products are more competitive in the international market and increase the confidence in food products .Quality needs for high level protection of consumer/human health

Categories: Cinnamon

How to Differentiate Between Ceylon and Cassia Cinnamon

Cinnamon is one of those herbs which have been used in the traditional treatments and medicines for a wide range of ailments since ancient times. Among many other remedies and combination, cinnamon and honey is one of the most useful, effective and easy to use home remedies for several conditions.

You need to pay attention to a very important fact that all cinnamon is no good. Most people do not know it. There is a lot of discussion on the internet on topics like benefits, uses, remedies etc of cinnamon. There is either no or little information about the fact that all cinnamon is not good. There is fake and real, good and bad, toxic and non-toxic! In this article, I have explained all about this and how to choose the right one.

Cassia Cinnamon
This is called cassia, Chinese or Saigon cinnamon. Some people also call it fake cinnamon. It is produced in countries such as Vietnam, China and Indonesia. It is very hot and by chewing a piece you can feel the pungent taste sizzle and flame in your mouth. It shares some of the characteristics with real cinnamon like being anti-microbial, anti-fungal, blood regulation etc. The real problem, however, with the fake cinnamon is that it has a high content of coumarin; in fact, nearly 1200 times higher than found in the real herb. Taking large amount of coumarin is highly toxic and a prolong use may pose several serious health damages.

According to the Federal Institute for Risk Assessment (BfR) in Germany, coumarin can damage liver and kidneys if taken for longer periods. In case of sensitive individuals, only a small amount can cause damage.

BfR further advises that cassia cinnamon contains high levels of coumarin and should not, therefore, be eaten.

Cassia Cinnamon is a lot cheaper than the real or Ceylon variety. Most cinnamon sold in the supermarket is the Chinese or Cassia variety.

Ceylon Cinnamon
This is also called real, sweet or good cinnamon. It is produced in Sri Lanka from the plant called Cinnamomum Zeylanicum. It is light brown in color and thin and soft in appearance. The sticks are filled like a cigar with several folded layers. The amount of coumarin content is only 0.0004% against 5 % found in Cinnamomum Cassia.

Ceylon Cinnamon

How to Distinguish Between the Two?

In case of ground cinnamon, it is very difficult to distinguish between the two unless you are an expert, especially at sniffing spices. Howler, there is no guarantee that the result will be one hundred percent accurate. However, in case of sticks, it is easier to differentiate between the two. The following table and pictures highlight some of the differences which shall help you to choose the correct type.

Ceylon Cinnamon	Cassian Cinnamon
Soft texture, easily broken	Hard texture Not easily broken
Soft and Sweet aromatic	Pungent and very spicy flavor
Coumarin content 0.0004%	Coumarin content 5%
Generally safe	Toxic if taken in case of prolonged use
Expensive and not found everywhere	A lot cheaper and found in supermarket
Native to Sri Lanka	Native to China, India, Vietnam, Indonesia
Light brown in color	Dark Brown or reddish in color
Soft in appearance	Rough in appearance
Several folds of layer like a cigar	only inward folded. Empty cavity

Most bottled or packaged ground cinnamon does not mention its type or origin. It is, therefore, difficult to ascertain its type and origin or the country or plant. The best course is to identify the sticks and make sure that you are buying the Ceylon variety. Once you get hold of the real “thing” , use your blender to crush it into powder.

Source : http://www.peashealth.com/fake-and-real-cinnamons/

Categories: Cinnamon, Health Tips

The Healing Benefits of CINNAMON & HONEY

Folk remedies have been around a long time for a very good reason-- they work!


Here is another for the folks: CINNAMON & HONEY

Honey is the only food on the planet that will not spoil or rot. It will do what some call turning to sugar.  Never boil honey or put it in a microwave. To do so will kill the enzymes in the honey. Make sure your honey is untreated, unprocessed and not heated, in other words get as raw as possible. This will have the greatest benefit. Caution  too much honey of any kind is not good for the body. But a little bit will help some of the following conditions.

The Cinamon should be organic. Chinese medicine says it is warming and nourishing for the Kidneys.

See about different types of Cinnamon:http://www.newrealities.com/index.php/articles-on-health/item/2934-how-to-differentiate-between-ceylon-and-cassia-cinnamon


ARTHRITIS: Arthritis patients may take daily, morning and night, one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. If taken regularly even chronic arthritis can be cured. In a recent research conducted at the  Copenhagen  University , it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week, out of the 200 people so treated, practically 73 patients were totally relieved of pain, and within a month, mostly all the patients who could not walk or move around because of arthritis started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it.  It destroys the germs in the bladder.

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water, given to a cholesterol patient, was found to reduce the level of cholesterol in the blood by 10 percent within two hours.  As mentioned for arthritic patients, if taken three times a day, any chronic cholesterol is cured.  According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and clear the sinuses.  To make it lukewarm,  place it in a small jar and let it set in warm water for awhile.

HEART DISEASES: Make a paste of honey and cinnamon powder, apply on bread, instead of jelly and jam, and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack.

Regular use of the above process relieves loss of breath and strengthens the heart beat.   In  America and  Canada,  various nursing homes have  treated patients successfully and have found that as you age, the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and veins.

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from the root.

GAS: According to the studies done in  India and  Japan , it is revealed that if Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacteria and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles to fight bacterial and viral diseases.


INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food relieves acidity and digests the heaviest of meals.

INFLUENZA – FLU: A scientist in  Spain has proved that honey contains a natural ' Ingredient' which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Take four spoons of honey, one spoon of cinnamon powder, and three cups of water and boil to make like tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans also increase and even a 100 year old might start performing the chores of a 20-year-old.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it next morning with warm water.  If done daily for two weeks, it removes pimples from the root.

WEIGHT LOSS: Daily in the morning one half hour before breakfast on an empty stomach, and at night before sleeping, drink honey and cinnamon powder.  Do not boil, but pour one cup of boiling water onto the mixture of honey and cinnamon. Generally start off with a teaspoon of each, and then adjust depending on taste. Remember honey is a sugar based product, so teaspoon is best to start with. If taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
 
SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin infections.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens, who take honey and cinnamon powder in equal parts, are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, taken daily after brushing and in the afternoon at about 3:00 P.M. when the vitality of the body starts to decrease, increases the vitality of the body within a week.

CANCER: Research in  Japan and  Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder for one month three times a day.

BAD BREATH: People in  South America first thing in the morning, gargle with one teaspoon of honey and cinnamon powder mixed in hot water, so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts helps restore hearing.

CONCLUSION:
It is good to take some sort of mixture of cinnamon and honey daily!

Source : http://www.newrealities.com/index.php/articles-on-health/item/532-the-healing-benefits-of-cinnamon-honey

Categories: Cinnamon, Drink, Health Tips

True Ceylon Cinnamon

"True Ceylon Cinnamon" is a derivative from the bark of the aromatic perennial tree, Cinnamomum Zeylanicum, native to Sri Lanka. Cinnamon has held the world under its power of fragrance and natural therapeutic properties for over centuries..

Since the 16th century, True Cinnamon has been produced and conserved in its original nature in Sri Lanka, an island known as the pearl of the Indian Ocean. Scientifically it has been revealed that Cinnamon is a natural treatment for Diabetes and Cardio vascular conditions.
Since 1998 Baurs Exports has been one of the largest exporters of Ceylon Cinnamon exporting in the excess of 1000MT annually.

GRADE	Alba	C5 Spl	C5	C4	M5	M4	H1	H2	H3
Diameter of Quills mm (Max)	6	6	10	13	16	19	23	25	38
No. of whole quills (1050mm) per Kg (Min)	45	35	31	24	22	18	11	9	7
Max permissible overall extent of foxing (%)	Nil	10	10	10	60	60	25	40	65

The moisture content of Cinnamon, after laboratory tests should not be more than 14% at the time of shipment as per the specifications given by Sri Lanka Standard Institute. (SLSI)

Quills - Scraped peel of the inner bark of mature cinnamon shoots joined together by overlaps & the hollow of which has been filled with small pieces of the same peel & thereafter dried first in the sun & then in the shade for curing.
Quills are packed in bale form of any one particular grade. Packed with inner poly liner & covered with jute hessian cloth at a height of 4 feet, it is packed at a normal weight of 25Kgs or 45 Kgs in bale form.

Quillings - Broken pieces below 200mm in length & splits of varying sizes of all grades of Cinnamon Quills. Packed in 25Kgs in poly bags.

Cuts - Quills cut in difference sizes example: 3 inch 5 inch or 20 inch etc. or as requested by the customer. Packed in either 0.5Kg or 1kg sizes, in poly bags and finally packed in corrugated cartons of 25Kgs-40Kgs.

Uses - Cinnamon is used the world over as a Spice or Condiment for flavouring cakes, sweets, curries and perfumes. In Mexico, which is the largest importer of Ceylon Cinnamon, the Quill is boiled in water and consumed as a beverage.

Categories: Cinnamon, Grade