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Cinnamon & Cassia

Cinnamon & Cassia

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum.

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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamomum verum, which translates from Latin as “true cinnamon”, is native to India, Sri Lanka, Bangladesh and Myanmar. Cinnamon was so highly prized among ancient nations that it was regarded as a gift fit for monarchs and even for a deity. In Ancient Egypt, cinnamon was used to embalm mummies. Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China, and widely cultivated there and elsewhere in South and Southeast Asia. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, teas, and traditional foods.popular spices, sprinkled on lattes, boiled with ciders and enjoyed in numerous dishes. Cinnamon contains large amounts of highly potent polyphenol antioxidants.Cinnamon has been shown to significantly increase sensitivity to the hormone insulin, i improve some key risk factors for heart disease, including cholesterol, triglycerides. It has Anti-viral, anti-bacterial and anti-fungal, Has Anti-Inflammatory Properties.Two compounds found in cinnamon appear to inhibit the buildup of a protein called tau in the brain, which is one of the hallmarks of Alzheimer’s disease.