True lime garlic and cilantro is made with essential lime oils and juices which are cold-pressed and crystallized to capture the lime’s flavor at the peak of freshness. We then add the savory taste of garlic and the sharp, tangy pop of cilantro for a versatile spice blend.
1 pound bag of organic Ceylon Cinnamon Powder. Scientific name: Cinnamomum zeylanicum
True Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a category containing over 300 species. There are two species ofCinnamomum used as cinnamon spices, and the flavours vary accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is known as “true cinnamon” or Ceylon/Sri Lanka cinnamon, and the second variation is called Cassia (Cinnamomum cassia). True cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the country produces 80-90% of the world’s supply), Cinnamomum verum is also cultivated on a commercial scale in Seychelles, some parts of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known commonly as Cassia, originates in southern China and is widely cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is relatively cheaper in price than true cinnamon and contains the highest levels of Couramin, a potential liver toxin. Common species of Cinnamon spice: • Cinnamomum burmannii – Indonesian cinnamon • Cinnamomum cassia (C. aromaticum)-Chinese cinnamon • Cinnamomum citriodorum – Malabar cinnamon • Cinnamomum verum (Cinnamomum zeylanicum) – (cinnamon, Ceylon cinnamon, or true cinnamon) The barks, when whole, are easily distinguished, and their taste and aroma are also quite distinct. Please refer to table below to distinguish between True Cinnamon and Cassia. True Cinnamon releases its flavour in relatively higher temperature. For example, in hot tea its releases full flavour. Please note that sulfur free cinnamon has darker colour. True Cinnamon: Smooth and light aroma and flavor Sticks (quills), have many thin layers,Lighter brown color and Sweeter and smooth taste Cassia: Strong flavor (somewhat harsher) Sticks are much harder, Thicker and woody in texture, Medium to light reddish brown and Strong taste
True Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a category containing over 300 species. There are two species ofCinnamomum used as cinnamon spices, and the flavours vary accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is known as “true cinnamon” or Ceylon/Sri Lanka cinnamon, and the second variation is called Cassia (Cinnamomum cassia). True cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the country produces 80-90% of the world’s supply), Cinnamomum verum is also cultivated on a commercial scale in Seychelles, some parts of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known commonly as Cassia, originates in southern China and is widely cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is relatively cheaper in price than true cinnamon and contains the highest levels of Couramin, a potential liver toxin. Common species of Cinnamon spice: • Cinnamomum burmannii – Indonesian cinnamon • Cinnamomum cassia (C. aromaticum)-Chinese cinnamon • Cinnamomum citriodorum – Malabar cinnamon • Cinnamomum verum (Cinnamomum zeylanicum) – (cinnamon, Ceylon cinnamon, or true cinnamon) The barks, when whole, are easily distinguished, and their taste and aroma are also quite distinct. Please refer to table below to distinguish between True Cinnamon and Cassia. True Cinnamon releases its flavour in relatively higher temperature. For example, in hot tea its releases full flavour. Please note that sulfur free cinnamon has darker colour. True Cinnamon: Smooth and light aroma and flavor Sticks (quills), have many thin layers,Lighter brown color and Sweeter and smooth taste Cassia: Strong flavor (somewhat harsher) Sticks are much harder, Thicker and woody in texture, Medium to light reddish brown and Strong taste
Organic Ceylon Cinnamon Capsules, sourced from Sri Lanka where ‘true cinnamon’ is native.
True Cinnamon Cinnamon spice is obtained from the inner bark of trees and shrubs belonging to the Cinnamomum genus, a category containing over 300 species. There are two species ofCinnamomum used as cinnamon spices, and the flavours vary accordingly. Cinnamomum verum (Cinnamomum zeylanicum) is known as “true cinnamon” or Ceylon/Sri Lanka cinnamon, and the second variation is called Cassia (Cinnamomum cassia). True cinnamon or Ceylon /Sri Lanka cinnamon: While true cinnamon is native to Sri Lanka (the country produces 80-90% of the world’s supply), Cinnamomum verum is also cultivated on a commercial scale in Seychelles, some parts of India, and Madagascar. Cassia or Chinese cinnamon: Cinnamomum cassia, known commonly as Cassia, originates in southern China and is widely cultivated in Southern and Eastern Asia (India, Indonesia, Laos, Malaysia, Taiwan, Thailand, and Vietnam). Cassia is relatively cheaper in price than true cinnamon and contains the highest levels of Couramin, a potential liver toxin. Common species of Cinnamon spice: • Cinnamomum burmannii – Indonesian cinnamon • Cinnamomum cassia (C. aromaticum)-Chinese cinnamon • Cinnamomum citriodorum – Malabar cinnamon • Cinnamomum verum (Cinnamomum zeylanicum) – (cinnamon, Ceylon cinnamon, or true cinnamon) The barks, when whole, are easily distinguished, and their taste and aroma are also quite distinct. Please refer to table below to distinguish between True Cinnamon and Cassia. True Cinnamon releases its flavour in relatively higher temperature. For example, in hot tea its releases full flavour. Please note that sulfur free cinnamon has darker colour. True Cinnamon: Smooth and light aroma and flavor Sticks (quills), have many thin layers,Lighter brown color and Sweeter and smooth taste Cassia: Strong flavor (somewhat harsher) Sticks are much harder, Thicker and woody in texture, Medium to light reddish brown and Strong taste
True Lime garlic and cilantro is made with essential lime oils and juices which are cold-pressed and crystallized to capture the lime’s flavor at the peak of freshness. We then add the savory taste of garlic and the sharp, tangy pop of cilantro for a versatile spice blend.
Most of the cinnamon you find at the grocery store isn’t “true” cinnamon. True cinnamon comes from a different, though related, plant species known as Cinnamomum verum (aka Cinnamomum zeylanicum ), which is native to Sri Lanka (formerly Ceylon). Thus, this distinctive herb is often called Ceylon cinnamon. Other species of cinnamon–the most common being Cinnamomum cassia– share much in common but differ in important ways. True Cinnamon has less volatile oil than cassia cinnamon and contains different levels of key compounds. Our Full Spectrum capsules supply pure, powdered Cinnamomum verum direct from Sri Lanka.
Fresh-squeezed lime taste has never been this easy! Made from a patented process that cold-presses and crystallizes the limes’ oils and juices, the True Lime shaker lets you enjoy consistent, fresh-squeezed lime taste with each shake. How do you use the True Lime shaker? Use True Lime to replace lime juice in recipes. Sprinkle True Lime on food instead of salt. Add True Lime to your favorite Mexican recipe. Add True Lime to your favorite pitcher of drinks instead of lime juice. But don’t let us limit your options! Use True Lime where ever you would use a lime wedge or lime juice.
