Cinnamon - that most popular of spices - comes from the bark of an evergreen tree. Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies. You can also use it to add a depth of flavor to savory dishes as well.Botanical name: Cinnamomum burmannii (Nees & T.

Nees) Blume , Cinnamomum aromaticum Nees , Cinnamomum loureirii , Cinnamomum loureirii Nees , Cinnamomum verum J.

PreslThough often used interchangeably, cassia and cinnamon are not the same. Cinnamomum cassia (grown primarily in China and Indonesia) is reddish-brown and pungently sweet, while Cinnamomum zeylanicum (from Sri Lanka and India) is buff-colored and mild. Cassia is usually preferred for its more intense color and flavor.

Ingredients: Organic Cinnamon

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