How to identify Ceylon Cinnamon and Cassia

How to identify Ceylon Cinnamon and Cassia

 

How to identify Ceylon Cinnamon and why Cinnamon should be consumed instead of Cassia

Distinctive Features of Ceylon Cinnamon
The value of Ceylon Cinnamon cultivated in Sri Lanka is due to the quality of the bark, and specially the presence of aroma giving volatile compounds know as “terpenoids”. The presence of terpenoids gives the Ceylon Cinnamon its characteristic flavor Profile. This finest quality Cinnamon is of a thin smooth bark, with a golden brown colour, highly fragrant odour, sweet, warm, and a pleasing aromatic taste. Its flavor is due to the presence of chemical constituents called “terpenoids” which are totally absent, or present in only trace quantities in Cassia

Download Link 01

Download Link 02

Download Link 03

Leave a Reply

Your email address will not be published. Required fields are marked *