Cinnamon

Cinnamon (Cinnamomum verum), also called Ceylon cinnamon, is a bushy evergreen tree of the laurel family (Lauraceae) and the spice derived from its bark. The spice consists of the dried inner bark and has a delicately fragrant aroma and a warm sweet flavor.

In India, it is grown in one or two locations in Kerala. Cinnamon is a hardy plant and is cultivated in Sri Lanka under varying conditions ranging from semi dried to wet zone conditions. The ideal temperature for growing cinnamon is between 20-30 degree C and rainfall between 1250 to 2500 mm.

Cinnamon is a key ingredient in garam masala and masala chai (tea) and is one of the five basic whole spices in Indian cooking. Ground cinnamon generally has a stronger taste when put into dishes than placing the dried bark into the dish to steep whilst cooking, which releases its flavour more slowly and subtly.

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• Protection from oxidative stress
• Heart disease prevention