Organic Cinnamon

Organic cinnamon, whether it comes from organic or conventional farming, gives off a powerful and characteristic odor, capable of dominating other aromas in a dish, therefore requiring parsimonious use. It offers a warm, sometimes pungent flavor in large quantities, rich and strong with nuances of bitterness or sweetness, varying depending on the variety of cinnamon used.  Organic cinnamon, from Cinnamomum zeylanicum, Cinnamomum burmannii, Cinnamomum verum, or Cinnamomum cassia, comes in the form of 6 or 7 cm rolled bark pipes, possibly with broken or ground cinnamon. Varieties include Ceylon cinnamon, Padang cinnamon, and Chinese cinnamon. Dating back to around 3000 BC. J.- C.,Cinnamon traveled the Silk Road and was considered valuable, accessible only to the wealthy.  Health-wise, organic cinnamon contains polyphenols, antioxidants, cinnamic aldehyde, cinnamic acid, minerals, vitamins, and fiber, providing benefits to the body. Polyphenols act as antioxidants, combating oxidative stress, premature skin aging, chronic diseases and promoting better absorption of nutrients. Fiber, constituting more than 65% of ground cinnamon, improves intestinal transit. Antioxidants protect cells from the effects of free radicals, reducing the risk of cardiovascular diseases and cancers.  The vitamins and minerals in cinnamon strengthen the immune system, helping to fight winter ailments like colds. Cinnamon also regulates blood sugar levels, beneficial for people with type 2 diabetes. As an organic product, organic cinnamon avoids the ingestion of harmful chemical substances.  In the kitchen, organic cinnamon is suitable for various preparations, from hot breakfast drinks to cold starters, soups, exotic meat dishes, desserts, cold drinks, and cocktails. To reveal all its flavor without bitterness, it is recommended to add it at the end of cooking or over low heat in the middle of cooking.