Cinnamon Bark Cinnamon Bark

Cinnamon Bark

Reference: CBW



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Cinnamon is obtained from the inner bark of several tree species from the genus Cinnamomum.

It is an aromatic condiment and flavouring used in both sweet and savoury dishes.

As part of Indian masala, it is dry roasted and pulverized into a powder. 

It can also be used whole when cooking rice with other whole spices to flavour pilau rice.

It's Ayurvedic properties potentiate the effects of other herbs and spices, as well as to eliminate kapha and balance vata.

It is an effective treatment for the symptoms of the common cold when steeped in hot water with black pepper and ginger to make a tea.


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