Ceylon Cinnamon

Cinnamon Tea

2006-05-01T01:14:00.000-07:00

Cinnamon tea is a combination of the best Cinnamon and tea in the world

In the Middle Ages, having cinnamon in one's home was a status symbol for Europe 's elite. Combining spicy cinnamon with the a full bodied Ceylon black tea in ones home is equally as prestigious.

One of the oldest known spices, cinnamon is native to Sri Lanka where it thrives in the hot moist climate. Cinnamon is naturally sweet with a delightfully spicy fragrance due to the essential oils found in its bark. .

To create our Sweet Cinnamon tea we've combined the finest Cinnamon and teas from Sri Lanka The resulting tea is a spicy delight with an irresistible aroma that will entice people in the next room to come in and ask you what you're drinking.

Sweet Cinnamon tea makes a great after dinner beverage and goes well with fruit and pastries. Brew a big pot and the wonderful aroma will make your home seem warmer on even the chilliest night.

Buy Cinnamon tea online at http://www.ceylon-cinnamon.com

Cinnamon Toothpicks

2006-05-01T01:10:00.000-07:00

Cinnamon Toothpicks made from natural Cinnamon sticks

Cinnamon Toothpick are made from Cinnamon branches which are harvested to make Cinnamon Quills (Sticks). Whilst the outer bark is peeled off and used to distill "Cinnamon Oil" the inner bark is used to make Cinnamon Quills (Sticks). The remaining inner part of the sticks are used to produce "Real Cinnamon Toothpicks"

The medicinal properties of the toothpicks are effective against tooth decay and help promote healthy gums and fresh breath .Cinnamon toothpicks are a great and inexpensive alternative to breath mints and chewing gum.They assist those who diet by helping to take the edge off our hunger (with no sugar and zero calories!). Smokers are assisted by providing an enjoyable substitute for tobacco when they really need it! The natural antiseptic quality of Cinnamon makes real Cinnamon Toothpicks an effective aid to help cure smoker's breath.

Chewing Cinnamon Toothpicks may boost brain activity !

Research led by Dr. P. Zoladz and presented April 24, 2004, at the annual meeting of the Association for Chemoreception Sciences, in Sarasota, FL, USA found that chewing cinnamon flavored gum or just smelling cinnamon enhanced study participants' cognitive processing. Specifically, cinnamon improved participants' scores on tasks related to

attentional processes
virtual recognition memory
working memory
and visual-motor speed while working on a computer-based program

Participants were exposed to four odorant conditions: no odor, peppermint odor, jasmine, and cinnamon, with cinnamon emerging the clear winner in producing positive effects on brain function. Encouraged by the results of these studies, researchers will be evaluating cinnamon's potential for enhancing cognition in the elderly, individuals with test-anxiety, and possibly even patients with diseases that lead to cognitive decline. (May 9, 2004)

So go ahead and stimulate your brain with our 100% natural Cinnamon Toothpicks.

Buy real Cinnamon toothpicks online at http://www.cinnamon-toothpicks.com

Cinnamon Oil

2006-05-01T01:07:00.000-07:00

Cinnamon oil is as old as Cinnamon, one of the world's oldest spices.The Portuguese , Dutch and British waged war over the island due to Cinnamon.Ceylon is the main provider of true Cinnamon, mainly exported as "cinnamon quills."

From a chemical viewpoint, Cinnamon is uniquely interesting plant.The volatile oils obtained from the bark, leaf, and root bark vary significantly in chemical composition. Each oil has a different primary constituent: cinnamaldehyde (in the bark oil), Eugene (in the leaf oil), and camphor (in the root-bark oil). Recent studies based on techniques such as gas-liquid chromatography and infrared spectrometry have revealed that the three oils possess the same array of monoterpene hydrocarbons in different proportions.

The technology of production of Cinnamon oils has varied little from the methods introduced by the early Dutch settlers. They are based on variations on the general theme of steam distillation. Recently, new still designs have greatly enhanced the technological capability in Sri Lanka . Cinnamon bark oil and Cinnamon leaf oil is used in the food and cosmetic industries.

Buy Cinnamon oil online at http://www.cinnamonoil.info

How to identify real Cinnamon

2006-05-01T00:33:00.000-07:00

How to identify real Cinnamon from Cassia

Find out how you can identify real Cinnamon from Cassia. You will never be fooled again by Cassia a substitute for real Cinnamon.

Cinnamon
Colour : light brown
Outer appearance : Thin and soft
Inner filling : Filled like a cigar
Aroma : Delicate
Taste : Sweet
Grown in : Ceylon (Sri Lanka)
Species : Cinnamomum zeylanicum ( Latin name for Ceylon)

Cassia
Colour : Dark Brown
Outer appearance : Thick and hard
Inner filling : Hollow tube
Aroma : Harsh
Taste : Flat
Grown in : China, Vietnam, Indonesia

You will never know how real Cinnamon tastes unless you experience the difference today.

Buy true Cinnamon online at http://www.ceylon-cinnamon.com

Ceylon Cinnamon

2006-05-01T00:19:00.000-07:00

Ceylon Cinnamon groves in Sri Lanka lie exclusively in its western and southwestern regions, north and south of the country's commercial capital, Colombo. The tropical sunshine and abundant rain in these areas provide an ideal habitat, but even here the quality of the spice varies with soil conditions. The sweetest, most prized variety grows in the "silver sand" coastal belt of the Negombo district, just north of Colombo.

A laurel which in its wild state grows up to 20 meters high, the cinnamon tree is pruned down hard two years after a seedling is planted out. This produces "tillering" - a profuse, bushy growth of bark-yielding twigs whose five-nerved, shiny, fragrant leaves (like all laurels) sing melodiously in the wind. At blossom time the small, creamy-white flowers attract swarms of birds and bees, which find their spicy fragrance irresistible.

The bark is harvested twice a year, starting when the trees are about three years old, one year after pruning. Cinnamon is always harvested immediately after each of the two rainy seasons, when the rain-soaked bark can be more easily stripped from the trees.

Cinnamon peeling is a highly skilled technique, handed down almost unchanged from ancient times. In Sri Lanka it is still the exclusive occupation of the Salagama caste - a socio-occupational group which follows a trade prescribed by tradition, and quite separate from the growers.

In the first stage of the harvest, the "flush" of tender shoots is cut down and, covered in sacking in the peeling shed, left to ferment lightly. the peelers snip off the leaves and twigs, and scrape off the rough outer bark from the twigs. The inner bark is then rubbed and beaten down thoroughly with a smooth brass block to break up and homogenize the tissues and free the bark from the twigs. Then the peeler, using the distinctive tool of his trade, a small curved knife called a kokaththa, deftly marks two parallel slits on the stick and eases the bark free in one piece. Experienced peelers do this swiftly and with the precision of a surgeon, making clean and true cuts - all without fragmenting the bark.

Next, the barks are carefully packed in layers, one inside the other, in several ply's, telescoped and overlapped end to end to produce long, rolled and layered "quills." The bark rolls are covered in jute sacking again and left to cure lightly for a day, after which they are air-dried indoors on hammocks for two days. When dried, the bark is curled round into golden-brown quills, which are again dried outdoors in filtered sunlight for one or two days. By this time the cinnamon is dried to a crackling, papery texture and possesses the true cinnamon colour. The bark is then trimmed precisely to the 106.7cm (42-inch) quills specified by the world cinnamon market.

Quills are packed in 45 Kg bales and classified in to ten grades according to diameter and the number of quills to a pound. The chips are used to distil Cinnamon oil

Cinnamon Oil owes its distinctive, spicy fragrance to a volatile oil that it contains. Cinnamon oil is distilled in copper stills from off-grade bark, leaves and roots. The distilleries are always located close to Farms, have a very pleasant effect on the surroundings and scenting the air with a sweet and spicy perfume.

Buy Ceylon Cinnamon online at http://www.ceylon-cinnamon.com