Cinnamon sticks Cassia, TRS, 50g

cinnamon(cinnamon; dalchini) is the inner bark of a tree native to Sri Lanka and the West Indies. It is better to use the sticks rather than the ground - they should be removed after cooking.

The bark contains up to 2 % essential oil. Cinnamon improves digestion, increases appetite and improves stomach function. It is used medicinally as a strengthening, tonic and antiseptic. It is good for diseases of the liver, gall bladder, kidneys and vascular system.

In India, the unground cinnamon bark is used; the bark pieces are heated in hot oil until they wilt (to release the aroma of the spice); then the temperature is lowered and other ingredients such as tomatoes, onions or yoghurt are added. Cinnamon pieces can be removed before serving, but are usually left as a fragrant decoration.

Cinnamon is a warming spice. Its healing properties have long been known and appreciated in Ayurveda and are used in modern medicine. Cinnamon speeds up recovery from illness, improves circulation, treats colds, calms the nervous system, and its aroma lifts the mood and improves well-being.

It is widely used in cooking: in baked goods, stews, rice, sweet dishes, tea, coffee and mulled wine.

Nutritional value per 100g (unless otherwise stated):

Energy value: 1033kJ / 247Kcal

Fat: 1,2 g, of which saturated: 0,3 g

Carbohydrate: 81 g, of which sugar: 2,2 g

Dietary fibre: 0 g

Protein: 4g

Salt: 0g

Country of origin: China

Manufacturer: TRS Wholesale Co. LTD., United Kingdom

Storage conditions: Store in a dry, cool place.