Description: Indonesian cinnamon is stronger and more robust than true cinnamon, and due to this it is particularly useful for using in curries and other dishes which have quite a lot of strong flavours going on.
This powder is excellent when used as an ingredient in garam masala, and it is also a valuable ingredient in chai masala, basically any dish or preparation where a strong, vibrant cinnamon flavour is needed. The dried inner bark of Cinnamon is used as a spice and this tree can reach up to a height of 6 to15 meters on full growth.
Health benefits:
- Cinnamon is full of antioxidants
- Cinnamon may cut the risk of heart disease or stroke
- Cinnamon has full of anti-Inflammatory Properties
- Cinnamon has a powerful anti-diabetic effect and lowers blood sugar levels
- Cinnamon spice is one of the ingredients in Indian cooking.
Locations of harvest:
Time period of harvest:
Harvest process: When a cinnamon tree is around two years old, cultivators coppice, or cut back, the plant to the size of a stump and cover it with soil. This technique causes it to grow like a bush, with new shoots emerging out of the sides by the following year. It’s these shoots that are used to make cinnamon. Once cut, the shoots are stripped of their bark and the peels are set out to dry in the sun. As this happens, the bark naturally curls into quills (sticks). Once dried, the quills can be cut into sticks and packaged according to a set of shared qualities.
