Cinnamon-Koerintji Cinnamon

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol.

Color: Warm, medium shade of brown.

Taste: Cinnamon has a sweet and woody flavour, with a slight citrusy note, and its spicy taste is often likened to the powerful punch of cloves.

Aroma: Spicy and sweet aroma.

Varieties: 1. Sticks 2. Powder

Storing Conditions: The product must be stored in an airtight container and far away from sunlight and any moisture. The product should be kept in a temperature-stable environment.

Shelf life: 3 - 4 year after the date of production under storage conditions in accordance with the recommended storage.

Benefits of Cinnamon:

Antioxidant Content: Antioxidants protect the body from oxidative damage caused by free radicals. Cinnamon is loaded with powerful antioxidants, such as polyphenols. In a study that compared the antioxidant activity of 26 spices, cinnamon wound up as the clear winner, even outranking “superfoods” like garlic and oregano. It is so powerful that cinnamon can be used as a natural food preservative.

Maintain Heart Health: Cinnamon has been linked to a reduced risk of heart disease, the world’s most common cause of premature death. In people with type 2 diabetes, 1 gram or about half a teaspoon of cinnamon per day has been shown to have beneficial effects on blood markers. It reduces levels of total cholesterol, “bad” LDL cholesterol and triglycerides, while “good” HDL cholesterol remains stable.

Lower Blood Sugar Levels: Cinnamon is well known for its blood-sugar-lowering properties. Apart from the beneficial effects on insulin resistance, cinnamon can lower blood sugar by several other mechanisms. Cinnamon has been shown to decrease the amount of glucose that enters the bloodstream after a meal. It does this by interfering with numerous digestive enzymes, which slows the breakdown of carbohydrates in your digestive tract. A compound in cinnamon can act on cells by mimicking insulin. This greatly improves glucose uptake by cells, though it acts much slower than insulin itself. Numerous human studies have confirmed the anti-diabetic effects of cinnamon, showing that it can lower fasting blood sugar levels by 10–29%.

Anti-viral, Anti-bacterial and Anti-fungal: Cinnamon is thought to have many medicinal and soothing properties, and is used frequently in Chinese herbal medicine. The distinctive smell and flavour of cinnamon derives from the essential oils contained in the bark, called cinnamaldehyde. Cinnamaldehyde displays anti-viral, anti-bacterial and anti-fungal properties.