4 oz - Organic - Hawaii A Bark that has some Bite Organically grown Ceylon Cinnamon Open the bag, put your schnoz inside and take a big whiff ... "ooh-la-la" to quote Grace Potter. This is what you expect this is what you want, this is and I mean, IS, cinnamon. Look at the bag and see a tree, see the bark and wonder how it can be, something like this is so de’lish’iss’ee! Break a little loose, pop-it-in-your-mouth and in a second or two the cinnamon tingles your tongue and the flavor imparts, leaving a eidetic memory. Freshly cut from a small stand of trees in Hawaii, when it comes in like this, we jump for joy as it reminds us why we chose it in the first place. The man who planted the trees to harvest, chose Ceylon for it’s good health properties, it’s chemical properties and also for it’s “taste”. This ceylon cinnamon is grown on a certified organic farm on the Big Island of Hawaii. His trees grow 4-5 years before harvesting (Most trees are harvested after 2-3 years). Not only does waiting increase their yield, but they feel that the cinnamon then has a stronger flavor and has a little more kick to it. Top your ice cream, top your hot chocolate, (hot drinks cool you in the summer) sprinkle your peaches and your grilled chicken, get the flavor, get the health, give your summer dish a good bark! Cinnamon is the dried inner bark of a Cinnamomum tree. The bark is usually harvested when the branches are 2-3 years old. The cinnamon bark is processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark. Once processed, the bark will dry completely in four to six hours, provided that it is in a well-ventilated and relatively warm environment. The thin inner bark of Ceylon Cinnamon has a finer, less dense, has more crumbly texture than the popular Cassia - or Saigon Cinnamon. It is also considered to have a more mellow flavor and a paler brown color. Due to the presence of a moderately toxic component called coumarin, health agencies have recently warned against consuming large amounts of cassia. Coumarin is known to cause liver and kidney damage in high concentrations. Ceylon cinnamon has negligible amounts of coumarin. About the Producer He lets his trees grow 4-5 years before harvesting (Most trees are harvest after 2-3 years). Not only does waiting increase their yield, but they feel that the cinnamon then has a stronger flavor and has a little more kick to it. It also means the bark is thicker and a little harder to grind. They use a food processor to do the grinding. We have used a microplaner with great results. There is nothing quite like the taste of freshly ground cinnamon!
In our final clue, the man who looks for the medicinal qualities in food, describes some of the elements that he gets from the leaves of this tree. He is a very interesting man.
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