Ceylon cinnamon is one of the most expensive spices in the world. It is made from the bark of camphor tree growing in Sri Lanka. Even the same weight of gold cannot be exchanged at the peak. Its origin is located in Sri Lanka, western India. It is a plant produced and planted in many tropical regions and West African countries. The bark and cinnamon oil in cinnamon have strong persistence and unique aroma. Due to the long growth cycle and inconvenient logistics and transportation, Has always been regarded as a preciouse
Ceylon cinnamon, also known as sweet cinnamon or true cinnamon, is an evergreen tree of Lauraceae and camphor, with a height of up to 10 meters. The trunk, bark, branches and leaves contain volatile oil. The bark has a good smell. It is an edible spice or traditional Chinese medicine. Ceylon meat cinnamon is mainly used as an aromatic condiment for all kinds of delicious food, sweet and salty vegetables, breakfast cereals, snacks, tea and traditional food. Compared with Chinese cinnamon, Ceylon cinnamon has a more delicate and mild flavor and sweet taste, It's the perfect choice for dessert.
In ancient Egypt, Ceylon cinnamon is one of the spices used to make mummies. Ceylon cinnamon is light brown to brown, while Chinese cinnamon is reddish brown. In Ceylon cinnamon, thin bark is rolled into multiple s. In Chinese cinnamon, few thin s are naturally rolled into bark. Ceylon cinnamon is rare. Therefore, it is expensive. Ceylon cinnamon peel oil mainly contains cinnamaldehyde (74%), eugenol (11.9%), limonene, linalool, etc, Ceylon cinnamon leaf oil is generally obtained by distillation of its branches and leaves, with a yield of 0.5% - 1.8%. It is brownish yellow to dark brown liquid, with warm, spicy and clove characteristic smell, mainly containing eugenol (75.0%) β- Caryophyllene, benzyl benzoate, Syringate acetate, linalool, cinnamyl acetate, cinnamaldehyde (1.4%), etc. its pharmacological effects are similar to those of clove oil. The leaf oil and skin oil of Ceylon cinnamon are very different, which is a typical difference between them. As it contains a large amount of eugenol like clove oil, Ceylon cinnamon leaf oil can also be used for isolated eugenol, It can be used for the synthesis of vanillin, a natural equivalent product. Leaf oil is cheaper than bark oil. It is mainly used for flavoring food and perfume.
In the evaluation criteria of the industry, generally speaking, the lighter the color of cinnamon indicates the better quality. The bark of Ceylon cinnamon presents light brown, thin texture and strong aroma, as well as the aroma of "sweet with orange flavor". In terms of taste, Ceylon cinnamon has a sweet flavor, but ordinary cinnamon has a bitter and spicy flavor. The "Ceylon cinnamon" originating in Sri Lanka is softer, has a mild smell, has a higher market price and stronger global influence.
Ceylon cinnamon can also help lose weight, mainly by delaying the ability of food through the digestive system, delaying the time of food in the stomach, reducing hunger and eating less, diluting blood and increasing blood flow, improving bolism and accelerating blood circulation. It is more suitable for fitness people!
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