Cinnamom- Indian

We source the best quality Cinnamon from our farm groups in Wayanad and Sri Lanka. Cinnamon, known as “Karuva Patta” in Malayalam, is a widely used spice in Indian cuisine and traditional medicine. In Indian cooking, cinnamon sticks are often added to dishes like biryanis, curries, and masalas to impart a warm, sweet flavor. Beyond its culinary uses, cinnamon is valued in Ayurveda for its medicinal properties, such as aiding digestion and improving circulation It’s used to enhance the taste of many dishes and drinks, including soups, stews, rice, desserts, curries, hot water, chai lattes, and coffees. Cinnamon is also an antioxidant that can help regulate blood sugar levels. The Cinnamomum tree is a member of the laurel family and is known for being hardy, able to tolerate harsh conditions of soil and temperature. The tree can grow to be 2–3 meters tall, and its bark contains between 5% and 75% oil. The bark also contains volatile oils, monoterpenes, sesquiterpenes, and phenyl propenes, which give cinnamon its pleasant aroma. To harvest cinnamon, branches that are 1–2 years old and have turned brown are cut in May and November. The cut shoots are then bundled together, tied to a shed, and peeled with a small, round-edged knife .

Storage Period : upto 24 months