Ceylon Cinnamon

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Ceylon cinnamon is a variety of cinnamon that grows in Sri Lanka and Madagascar. Ceylon cinnamon has been studied for its potential in lowering high blood sugar, aiding in digestion, and lowering LDL cholesterol. This variety is commonly referred to as the “true cinnamon” because it known to contain less coumarin (property found in Cassia cinnamon).

“Cinnamon is a spice that has been used for thousands of years both for its enhancement of taste and for its potential medicinal benefits. It has a history of use for medicinal purposes as far back as China in the third millennium BC, ancient Egypt, and medieval Europe. It is derived from the brown bark of the cinnamon tree and comes in 2 principal varieties, Chinese and Ceylon. The purported health benefits from cinnamon have been linked to a variety of constituents. The scientific literature provides emerging evidence that cinnamon may have health benefits, particularly in improving problematic blood glucose regulation that is a consequence of type 2 diabetes and obesity.”

Singletary, Keith PhD. “Cinnamon: Overview of Health Benefits.” in Nutrition Today. Vol. 43, Issue 6, Nov-Dec 2008, 263-266. https://journals.lww.com/nutritiontodayonline/Abstract/2008/11000/Cinnamon__Overview_of_Health_Benefits.9.aspx

Preparation Steps

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Related Resource:

http://www.annfammed.org/content/11/5/452.short

inflammation, general health, immunity

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