we exclusively produce natural foods in a natural way,
that have not been genetically modified and provide them in our products without artificial flavors colors or preservative
Our organic Ceylon cinnamon powder has been controlled for contamination and comes with a certificate of analysis. It has not been irradiated and gently dried.
To give you the best dose of calcium, potassium, iron, manganese, magnesium, fiber, and antioxidants, we offer organic Pure Ceylon cinnamon powder in premium quality.
we exclusively produce natural foods natural way
No artifitial flavors/colours/preservatives.we exclusively produce natural foods natural way
we exclusively produce natural foods natural way,All products made from ceylon green village harvest
diet free of meat, dairy products, and eggs.Hence you can serve to any people
Cinnamon is produced by cutting the stems of cinnamon trees.
Then stems should be prepared immediately after harvest when the inner bark is still wet.
The cut stems are processed by scraping off the outer bark,
Then beating the branch evenly using traditional methods to loosen the inner bark.
The extracted inner bark becomes a roll when it dries. These sticks called as cinnamon sticks
Ceylon, or “real cinnamon”, is native to southern Sri Lanka and India.
It is made from the inner bark of the Cinnamon tree which is called by Cinnamomum verum tree in scientific name.
Ceylon is brownish-brown in color and contains many hard sticks with soft layers. These features provide excellent quality and texture. Ceylon cinnamon is less common and has long been valued as a culinary spice. It is a bit more expensive compared to the more common Cassia variety.
It is described as a delicate and mildly sweet flavor suitable for dessert.
About 50-63% of its essential oils are cinnamaldehyde, which is slightly lower than cassia. This explains its mild aroma and taste
Cassia cinnamon comes from the Cinnamomum cassia tree, also known as Cinnamomum aromaticum.
It originated in southern China and is also known as Chinese cinnamon.
However, there are now several subspecies that are widely cultivated throughout East and South Asia
Cassia is darker brownish-red with a thicker, rougher texture than cinnamon.
Cassia cinnamon is considered low quality. It is very cheap and is the most widely consumed type in the world. All cinnamon cassia varieties found in supermarkets.
Cassia has long been used in traditional Chinese medicine and in cooking. Approximately 95% of its oil is cinnamaldehyde, which gives the cassia a very strong, spicy taste.