Common name: Cinnamon quills, Trueverum, Ceylon cinnamon, Cassia cinnamon, Chinese Cinnamon, True Cinnamon, Chinese Cassia, Dalchinni
Botanical Scientific Name: Cinnamomum Zeylanicum
Spices: C. Zeylanicum
Background and native countries:
Cinnamon quills are also known as Ceylon cinnamon. It owes its name from its country of origin, Ceylon (Old name of Sri Lanka). Currently, This astonishing aromatic fragrant herb is native to Sri Lanka, China, Indonesia, Laos, Vietnam, India, Burma (Myanmar), Thailand, Malaysia, West Indies, South America and South Africa.
Taste and Aroma:
The brittle and spirally bold cinnamon quill brings about a seducingly woody pungent smell with a slight kick of sweet taste. The golden-brown beautiful cassia also delivers a mystic exotic grassy aroma with a warm peppery aftertaste. These deliciously complex flavors and the smell combination make their use in multiple cuisines. This odoriferous condiment herb is famous for its pungent taste that comes from its aromatic essential oil of the cinnamon bark.
Apart from its superior properties, Cinnamon lends its distinctive spicy and sweet kick to all manner of dishes. It is used to season different food and beverages. It tastes well when added to vegetables, chickens, fries, ice cream, sweet dishes, rice, chutneys, soups, ketchup pickles.
Health benefits and medical uses:
This yummy spice has been known for its medical uses for years. It is used to
- Reduces the risk of heart diseases
- Increases sensitivity to insulin
- Effective for Neurogenerative diseases
- Protect against cancer and HIV infection
- As an antioxidant protects from oxidative damage of radicals
It may stay fresh from six months to one year in an airtight container.