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Cinnamon has been used as a spice and medicine in India for thousands of years. The spice is produced by using bark of a cinnamon tree. There are two types of cinnamon available - ceylon (also called true cinnamon) and cassia or Chinese cinnamon which is the more commonly used spice. The Ceylon variety is more difficult to find, the most beneficial to health and is sweeter in taste.
Most of the health benefits of cinnamon are attributed to a compound called cinnamaldehyde. Other compounds include cinnamyl acetate, and cinnamyl alcohol.
Origin: Product of Sri Lanka