Our spices are fresh and flavourful. The practice of irradiating (radurising) spices causes a significant flavour loss - our spices have not been irradiated.
The bark is carefully harvested off the Cinnamon tree so that it will grow back without harm to the tree. The bark is dried and very finely-ground for maximum flavour release whilst cooking, or it can be added to food as a raw ingredient.
Studies have shown
- that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.
- that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.
- cinnamon has an amazing ability to stop medication-resistant yeast infections.
- cinnamon reduced the proliferation of leukemia and lymphoma cancer cells.
- it has an anti-clotting effect on the blood.
- In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.
- When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.
- One study found that smelling cinnamon boosts cognitive function and memory.
- Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.
- It is a great source of manganese, fiber, iron, and calcium.