A WORD ABOUT CINNAMON
***Food products are NOT sold/shipped outside Canada***
If you are an International Customer wanting to purchase any of our food products, you will need a Canadian shipping address.
THE REAL TRUTH ABOUT CINNAMON...
Most of the cinnamon sold is NOT the real cinnamon, which is made from the bark of a plant called CASSIA. The harder to find, real cinnamon is called CEYLON CINNAMON and originates from Sri Lanka (formerly Ceylon).
Ceylon cinnamon although rarely found in Canada or the USA, it has significantly LESS of the Phenolic compound Cinnamaldehyde (which imparts the spicy cinnamon flavour and aroma). Instead, Ceylon cinnamon has a more DELICATE and complex FLAVOUR, with citrus, floral and clove notes.
Most of the spice sold as cinnamon in Canada and the USA (where true cinnamon is still generally not known) is actually CASSIA from C. aromaticum (or C. cassia). In some cases, cassia is labeled Chinese cinnamon to distinguish it from the more expensive True Cinnamon.
It has been proven that Cassia, which is imported from China and Vietnam, contains a carcinogenic substance called COUMARIN, which Ceylon Cinnamon or "True Cinnamon" does not or at the very least a very negligible percentage.
Cassia is a term said to describe cinnamon that originates from China and elsewhere in Southeast Asia, primarily Chinese cinnamon (C. cassia), Vietnamese or Saigon cinnamon (C. loureirii), and Indonesian cinnamon (C. burmanii). These cinnamon varieties have a stronger, more intense and often hotter flavour than Ceyon cinnamon, due to their increased percentage of Cinnamaldehyde, up to 5-6% by weight.
Cassia has a significant amount of the blood-thinning phytochemical Coumarin, which has led Germany and some other European countries to ban its importation. Cassia is found to contain a high percentage of Coumarin, an ingredient that should not be presented in food. In Cassia, the Coumarin percentage can be as high 5% and in True Cinnamon it is only 0.004%.
Canadian and American labeling laws do NOT require a distinction be made between Cassia and Ceylon Cinnamon in the retail market, however the overwhelming majority of ground cinnamon found is a variety of Cassia.
You should be aware that some Sri Lankan cinnamon may be Cassia - if it is not so labeled.
Actually MOST cinnamon is either CASSIA and/or VIETNAMESE cinnamon.
CEYLON CINNAMON - TRUE CINNAMON - 100% Pure & Natural
PRICE: C$4.99 - 100g POUCH / Code: VFC-100-B
Available in "random" gold or black shiny sealed pouches.
PRICE: C$2.99 - 50 g / Code: VFC-50gGB
Available in Glass Bottles with sifter top.
CEYLON CINNAMON - True Cinnamon - Cinnamonum Verum / syn. C. Zeylanicum
100% PURE & NATURAL - PRODUCT OF SRI LANKA (Formerly known as Ceylon)
Cinnamon generally has a shelf life of about 2 years from date of purchase!
This specific type of cinnamon is very light in taste/flavour - and scent.
CINNAMON - Ground and Sticks:
Ceylon or "True" cinnamon is harvested from trees indigenous to Sri Lanka. with a lower Oil content, this cinnamon carries a sweet, delicate, complex flavour with hints of citrus.
We offer you - Highest Quality Guaranteed - and Best for your Health
We recommend this type of cinnamon be used by specifically by children, and the elderly... as a condiment sprinkled as a topping and/or in various foods.
Our Ceylon Cinnamon may not be as fine a powder as we would have liked, but it is truly an excellent - high quality cinnamon product.
SAIGON (VIETNAMESE) CINNAMON - ground
PRICE: C$2.99 - 100g POUCH / Code: VFC-200-A
PRODUCT OF INDONESIA.
We are now selling Saigon Cinnamon ... by customer demand!
Saigon Cinnamon contains the highest oil content of all cinnamons, and carries a STRONGER, SPICIER kick than Korintje Cinnamon.
Upon first taste, you may be surprised by the strength of this cinnamon. It has become extremely popular - especially among those who love their cinnamon! In cinnamon-centric recipes, Saigon Cinnamon really comes through in taste, flavour, and aroma.
Up to 1960, Vietnam was the largest producer of Saigon Cinnamon.
However, the Vietnam War caused tremendous disruption to the production of Saigon Cinnamon, and Indonesia became (and continues to be the largest producer.