Cinnamon extract

Botanical Source: Cinnamon bark

Common names: Korunda, Cannelle, Dalchini, Cinnamon bark

Latin Name: Cinnamomum verum or Cinnamomum zeylanicum

Belonging to the family Lauraceae and is native to Sri Lanka.

Ingredients: ethyl cinnamate, eugenol, anethole, cinnamaldehyde, cinnamyl acetate, beta-caryophyllene, linalool, methyl chavicol, cinnamyl alcohol and a wide range of other volatile substances.

Properties: distinct odor, strongly aromatic, sweet, pleasant, warm but hardly bitter or astringent.

Antioxidant, antimicrobial, anti-fungal, very strong bactericidal properties, carminative, stimulant, antiseptic, anti-clotting, a strong desiccant, has the highest effectiveness against mosquito larvae, significant antioxidant potential, healing abilities, anti-inflammatory, boosts brain activity, cognitive function and memory, stops vomiting, relieves flatulence, reduces the proliferation of leukemia and lymphoma cancer cells.

Fields of application: is widely used as a spice in the preparation of chocolate, desserts, such as apple pie and cinnamon buns as well as spicy candies, tea, hot cocoa, liqueurs. in savoury dishes of chicken and lamb, to flavour cereals, bread-based dishes and fruits especially apples; natural food preservative.

It is used to treat colds, diarrhoea and other problems of the digestive system, type II diabetes and insulin resistance, toothache, fights bad breath, arthritis pain.