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.
Vietnamese cinnamon, also known as Saigon Cinnamon, is the strongest variety of cinnamon available and is more closely related to cassia. Thanks to its strength, it’s prominent flavor profile can stand out even when mixed with other pungent spices like allspice, cloves, and nutmeg. Vietnamese cinnamon is surprisingly sweet and robustly spicy, similar to that of a “red hot” candy.
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.
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.
Almond Snickerdoodle Bread
Pumpkin Ricotta Turnovers
Viet Hapa Pho
Cinnamon Vietnamese Sticks
Specific: Not for use in pregnancy except under the supervision of a qualified healthcare practitioner.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.