OVERVIEW
Cinnamon has been enjoyed since ancient times, mentioned in not only the Bible, but also in Egyptian texts. It was widely traded thousands of years ago in Europe and in Asia by Arab spice traders. Its uniquely sweet and delicious flavor and warming, uplifting aroma have been utilized in countless confectionaries, baked goods, perfumes, cosmetics, beverages, and cordials. Sweet cinnamon, often referred to as ‘true cinnamon’, has a more subtle, delicate, and sweet flavor than the closely related cassia cinnamon.

USES AND PREPARATIONS
Dried inner bark as a spice, tea, potpourri, tincture, or powdered and encapsulated.
Fresh or Dried bark, twigs and leaves distilled as an essential oil.
Note: Cassia bark is harder, thicker and more rough than true cinnamon. It is also more tan whereas true cinnamon is reddish. Cassia sticks curl inward from both sides toward the center as they dry. True cinnamon has many thin layers of bark.

PRECAUTIONS
Specific: No known precautions.
General: We recommend that y