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Cinnamon Incense
Cinnamon incense are made from the inner bark of a group of evergreen tropical trees from the genus Cinnamomum. Although there are over hundred species of cinnamon, only two of them, namely Cassia and Ceylon Cinnamon, are commercially used. Native to Sri Lanka, the best quality of cinnamon in the world is harvested from the trees growing coastal strip near Colombo. Cinnamon incense and cinnamon incense sticks are widely used for their unique flavors and other properties.
 The use of cinnamon as a spice and for its medicinal uses can be traced back to biblical times when Moses were commanded to use both sweet cinnamon and cassia in the Holy Annointing oil along with myrrh, sweet calamus and olive oil. It also enjoys specific mention in early proverbs where it was used to perfume lover's beds and garments. In ancient times it was so expensive and valuable that it was a considered to be a gift fit only for Gods and Kings. Egypt imported cinnamon as early as 2000 BC although nobody seemed to know exactly form where. The source of cinnamon stayed a mystery to the Western world even in the middle age. According to Herodotus and other scholars of that time, it was believed giant cinnamon birds brought these aromatic leaves from some far off unknown land to build their nests. The Arabs knew how to trick these birds and obtain the sticks. Another story doing the rounds at that time postulated that cinnamon was fished up in nets from the Nile out at the edge of the world.
The cinnamon tree is grown for two years and then coppiced to allow more shoots to grow. By the next year almost a dozen new shoots emerge from the coppiced trunk. The outer bark from the branches is scrapped off and the branch is carefully hammered in an even way to loosen the inner bark. The inner bark is then removed in strips, with utmost care and are quilled by drying. These dried barks are exported in bundles of about 12 inches long. The barks be covered inside with a mucilaginous juice to retain the richness in the flavor of the spice ans should be processed immediately while still wet. A well-ventilated and warm environment is needed for the barks to dry otherwise it may be proliferated by pests, which will eventually disturb the richness of the spice.
The Sri Lankan grading system divides the cinnamon quills into four groups:
- Alba, less than 6 mm (0.24 in) in diameter
- Continental, less than 16 mm (0.63 in) in diameter
- Mexican, less than 19 mm (0.75 in) in diameter
- Hamburg, less than 32 mm (1.3 in) in diameter
 Chemical Constituents
- Cinnamaldehyde
- Ethyl cinnamate
- Eugenol
- Beta-caryophyllene
- Beta-caryophyllene
- Linalool
- Mmethyl chavicol
Health Benefits o Cinnamon
Cinnamon has been traditionally used since generations to cure colds, diarrhea and other problems of the digestive system. The Cinnamaldehyde present in cinnamon is known to stimulates the Nrf2-dependent antioxidant response in human epithelial colon cells. It has also been documented that regular use of cinnamon helps to lower LDL cholesterol level and ease arthritis pain. Cinnamon is noted to have a regulatory effect on blood sugar and hence is beneficial for patients suffering from type-2 diabetes. It is also an excellent food preservative and additive and an excellent source of manganese, fiber, iron, and calcium.
Due these many properties listed above the Cinnamon incense, Cinnamon incense sticks and other Cinnamon incense products are very popular across the world. Feel free to contact us to buy or for more information on any types of cinnnamon incense, cinnamon incense sticks and other cinnamon incense products.
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