- Serving Size: 3g /cup
- Steeping Temp: 100°C
- Steeping Time: 5 mins.
- Certification: Organic
- Origin: India
- Caffeine: Caffeine Free
Cinnamon is used in our tea blends for its sweet and spicy flavour, and delicious aroma. Cinnamon is a warming spice and contributes sweet, pungent, and bitter tastes. It is known to have many great benefits. It helps to support or maintain healthy blood glucose levels and it provides powerful antioxidants. It is commonly used in sweet and savory dishes, and it enhances the bio-availability of other herbs.
Story, Folklore, History...
Cinnamon is the brownish-reddish inner bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder. All types of cinnamon belong to the same family of plants, called the Lauraceae family. Cinnamon is indigenous to Sri Lanka and South India. It is one of the oldest of all spices and is mentioned in the Bible and in Sanskrit texts.
Tasting NotesCertification: Organic
Grade or Quality: C/S
Have you tried Cinnamon? Tell us what you think!
This cinnamon is awesome and not just for tea!!!
Submitted by Lisa77
This is a lovely cinnamon that tastes the way cinnamon is supposed to taste. As another reviewer stated, it’s sweet but not too sweet. I’ve used it as is in a rose tea and toasted in a chai tea, and enjoyed it immensely in both.
Submitted by ginnylynn
Great quality cinnamon, sweet but not too much without the extra flavouring you find on the market.
Submitted by Tea man
Sprinkled some in with the apple crumble tea to make it a little more apple pie-ish and it was delicious!
Submitted by Nicholas Canning
From the Shanti Tea Canada Blog
Cinnamon - history, varieties and health benefits - by Safiya Motala
Cinnamon has a rich and exotic history over the last 4000+ years. It has been used in foods as a medicine, a spice, to preserve meats, and was seen as a luxury item only accessible to the wealthy. Ancient Egyptians even used cinnamon as an embalming agent. Arab merchants, who kept the source of this ingredient a secret for many years, distributed cinnamon in limited quantities in order to maintain a monopoly on the expensive cinnamon trade.
Today, there are two varieties of cinnamon that we encounter most frequently. Cinnamonium cassia (cassia cinnamon) and Cinnamonium zeylanicum (Ceylon cinnamon). Some people refer to Ceylon cinnamon as true cinnamon. There is some debate on the superiority of Ceylon cinnamon vs. cassia.
- Offers a more delicate flavour, and is slightly sweeter. Excellent for use in desserts.
- Considered by some to be the superior cinnamon, and is more expensive than Cassia.
- According to Health Canada’s Natural Health Products database, Cassia can be used to treat bowel complaints (dyspepsia, flatulency,...