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Ingredients

Pure Ceylon Cinnamon

Cinnamon is known as one of the first traded and most popular spices from the ancient world. It belongs to the family Lauraceae and there are more than 250 species and sub species. The expensive and rare cinnamon variety is known as “Ceylon cinnamon” which is native to Sri Lanka. Due to unique chemical properties over other varieties, Ceylon variety has high reputation and demand in the world.

Ceylon cinnamon contains more than 80 chemical components. Cinnamaldehyde is the essential component of the bark and eugenol is the main component found in the cinnamon leaf oil.

This valuable spice has been noted as the most beneficial among the rest in the spice industry. Besides being a spice in nature, it was used as medicine, medical production, perfume production as well as soft drinks. Currently, cinnamon is widely used in pharmaceutical industries, bakeries and cosmetic industries throughout the world.

What is True Cinnamon

This cinnamon product originates from Sri Lanka. The source is Cinnamomum verum tree under the family Lauraceae. Naturally dried inner bark of the tree comes to the market through a hand-crafted process. The final product is available as a valuable spice that contains sweet taste and confirmed health advantages.

Due to its unique aroma, quality, health benefits and ultra-low coumarin value, Ceylon cinnamon has obtained a wide reputation in the global market. The quills are specially prepared in a way that is unique to Sri Lanka. Over centuries this skill has been transferred from generation to generation.
Ceylon cinnamon is exported all over the world.

Cinnamomum verum is usually labeled “Ceylon cinnamon”. If you are a consumer living outside Sri Lanka, the product in your kitchen cupboard is probably not the true product , but a Cassia variety that labeled as ‘cinnamon’.