Versatile Cinnamon Spice Cultivated Naturally in Meghalaya

Cinnamon from Meghalaya

The warm aroma of cinnamon spice is what comes to mind when we think of it. Thoughts of delicious treats of cinnamon rolls, pastries, cinnamon bread may quite likely follow!

Cinnamon Spice is well-known for its uses in both sweet and savoury foods. Its sweet woody fragrance is what is highly desired. As a spice, it is used for culinary seasoning, as a flavour for baking, as a traditional medicine for curing stomach cramps and flatulence. And, the essential oil extracted from its bark is widely used for aromatherapy, for boosting immunity and for alertness. Versatile it is, no doubts!

Cinnamon bark, in its most natural form, has a high content of oil called cinnamaldehyde. This is what contributes to its antimicrobial, antifungal and antiviral properties, that works well against germs and infections. Eugenol is another component present in the cinnamon bark which gives it the antiseptic and analgesic properties, the reason for its soothing effects.

History of Cinnamon Spice An ancient spice, whose uses have been recorded throughout ancient history, it was regarded as a royal gift for monarchs and Gods. It was highly prized and used during auspicious occasions. The ancient Greeks used it for flavoring wine while the Egyptians burned it as incense. During middle ages the source of cinnamon spice was kept a secret by middleman, to create an aura of mystery,  to restrict the supply and to have a monopoly hold over the market and make the maximum profit. Cinnamon spice is indigenous to Asian countries like Sri Lanka, India, Bangladesh and Burma. It is recorded that Asia’s largest cinnamon estate was established in Kannur, a district of Kerala, in 1767. (source)

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More on the Benefits of Cinnamon spice:

  • Culinary Uses of cinnamon spice: Its tasteful blend of sweet and spiciness makes it a popular choice in cookies, cakes, muffins and it is also used for flavouring coffees and teas. Cinnamon is used widely in its powdered form as a seasoning spice, along with other spices such as cloves, cardamom, allspice, and ginger. In Indian cuisine, cinnamon is used to tone down strong flavour of certain ingredients. It can be blended into a salad dressing, to enhance the flavour of vegetables and fruits.

Note: The flavour of cinnamon bark is far superior to its powdered form. The freshness and flavour disappear quickly if stored in its powdered form. So, you grind small amounts of cinnamon barks, as and when you need it.

Cinnamon Nutrition Facts Serving Size: 3.5 ounces (100 grams), ground
  Amt. Per  Serving % Daily  Value*
Calories 19
Calories from Fat 1
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat
Cholesterol 0 mg 0%
Sodium 1 mg 0%
Total Carbohydrates 6 g 2%
Dietary Fiber 4 g 16%
Sugar 0 g
Protein 0 g
Vitamin A0% Vitamin C 0%
Calcium8% Iron 4%
Note: This nutritional fact table is sourced from this website.
  • Uses of essential oil of cinnamon spice: Cinnamon essential oil can be extracted from the bark of the true cinnamon tree via steam distillation method. It's intense, warm, aroma stimulates the senses and has a pleasing effect on the body. It can be added to hot water and tea for flavour and to soothe the throat. You can also add a few drops of cinnamon essential oil and blend it with other carrier oil and use it as a room freshener. It is also a delightful addition to household cleaners. Cinnamon essential oil may also benefit the body against colds, coughs, flu infections and rheumatism. It can also help promote better blood circulation, immunity and improve digestion.
Note: Remember to always dilute the essential oil in a water base or an oil medium. Do not use it in its raw form.
  • Uses of cinnamon spice for its health benefits: This fragrant culinary spice has innumerable health benefits. It is a source of calcium and fibre and micronutrients such as manganese, which promotes healthy bones, connective tissues, and blood tissues. It also increases the metabolism of the body by breaking down fat and carbohydrates faster. Cinnamon spice also contains cinnamaldehyde which is said to help regulate and control the process of blood clots. It also inhibits the growth of several common bacteria and is, therefore, an antimicrobial agent.

Cinnamon spice is an amazingly versatile spice and consuming it, even in small amounts, can benefit your body. Naturally cultivated cinnamon spice is even more healthy, with all its wholesome goodness.

Versatile cinnamon spice cultivated naturally in Meghalaya

Cinnamon Spice Cultivated Naturally in Meghalaya

Cinnamon spice in Meghalaya is grown naturally without the use of any artificial chemicals. The farmers from Mawtnum village use age-old traditional farming methods to cultivate them.

Our team of explorers has a firsthand report of this agricultural technique. The naturally grown cinnamon spice from Meghalaya is healthy and filled with goodness, flavour, and taste.

It is obtained from the bark of the true cinnamon tree. It is peeled manually and sun-dried before storage. It is devoid of any artificial flavouring, added colours and synthetic substances.

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