OVERVIEW:
Cinnamon is the brownish-reddish inner bark of the Cinnamomum tree. The bark is peeled off in strips and when dried, it rolls into a tubular form known as a quill which is more commonly called a cinnamon stick. Cinnamon sticks and ground cinnamon are used widely in the culinary world. Grate the quill form when needed for maximum flavor. The wonderful unique smell, color and flavor of cinnamon is a result of the trees aromatic essential oils. 
 
There are two main types, Ceylon and Cassia, and they both definitely read as “cinnamon” but there are differences. Ceylon is the truest form. It is less common and has a highly desirable quality and texture. The Ceylon bark is thinner and fragile and is the more expensive variety. Ceylon cinnamon’s flavor and aroma are delicate and mild with floral and citrus notes and its color is tan-brown. Cassia with its sturdier bark and rougher texture has a dark brown-red color and is the more common variety. it has a more intense, deeper and spicier flavor that we associate with cinnamon rolls and cider.  
 
Cinnamon packs a pretty powerful nutritious punch for many reasons. It is a great source of fiber, manganese, and calcium and has very strong protective antioxidant levels. Among the wide range of other health benefits, it includes antibacterial, antifungal and anti-diabetic properties. 
LATIN: 
Cinnamomum verum  
ORIGIN:
Sri Lanka
CULTIVATION:
Organic
PARTS USED:
Dried Bark
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Cinnamon Carrot Sticks
Keralan Chicken Curry
Mulled Tea Punch
Torijas - Spanish French toast