Indonesian Cinnamon (powder)
Cost per kilo 18,00 €

Cinnamon’s characteristic, rich aroma brings to mind images and smells from Middle East. The most common type of cinnamon known, especially in America, is cinnamomum cassia, or Chinese cinnamon. It is an evergreen tree originating in China, but is also cultivated in southern and eastern Asia in countries like India, Indonesia, Laos, Malaysia, Taiwan, Thailand and Vietnam.

Cinnamomum Cassia is one of many species of the Cinnamomun family used primarily for their aromatic bark, which is utilized as a spice. Cassia is the most common type of cinnamon used and known in America. However, it is distinguished in Europe from Ceylon cinnamon which is considered to be the true cinnamon.

Indonesian Cassia bark both powdered and in a whole form, is used as a flavoring agent in confectionery, desserts and pastries but also as a spice in meat, chicken, soups, and in Indian curry. The bark is turned into powder before cooking and then added right before the end of the cooking, so to prevent the essential oils from evaporating.

Cassia cinnamon sticks can be distinguished from Ceylon sticks in this manner: Ceylon sticks have many thin layers and can be easily powdered in a coffee or spice grinder, whereas cassia sticks consist of a solid body and they are impossible to grind manually.

Cinnamon, besides being used for cooking, it can be used to scent one’s home naturally. Cinnamon bark and powder can be added inside a pot of boiling water, which will cause the spice’s essential oils to evaporate.

In ancient Greece cinnamon was known as kinamomon. The bark’s first recorded medicinal application can be traced back to Egypt and various European locations around 500 BC. Cinnamon and Cassia, where at the time considered so expensive, that their exchange rate was 350 grams of cinnamon for 5 kilos of silver.

Medicinal Applications:

·        The active compounds existing inside cinnamon have been found to have anti-oxidant, anti-diabetic, anti-septic, local anesthetic, anti-inflammatory, rubefacient, carminative and anti-flatulent properties

·        Cinnamon spice has the highest anti-oxidant strength of all existing food sources found in nature.

·        The spice contains the chemical compound eugenol, which offers local anesthetic properties to it. It is hence employed in the dental and gm treatment procedures. Eugenol is also the compound that gives cinnamon its characteristic sweet, pleasant smell.

·        The active principles included inside the spice increase the intestinal tract’s mobility and help in digestion and diarrhea alleviation

·        It is very rich in minerals like potassium, calcium, manganese, iron, zinc and magnesium. Additionally, it contains very good amounts of vitamin A, niacin, pantothenic acid and pyridoxine. Lastly, it provides a sufficient amount of flavonoid phenolic anti-oxidants like carotenes, zea-xanthin, lutein and cryptoxanthin.

·        Due to its strong stimulant properties, it can be used to stimulate the uterus and promote menstruation.


Cinnamon must not be consumed during pregnancy because of its uterus stimulating property, as it can cause abortion. 

nutrition facts