| Certification: | BRC, ISO, FDA, HACCP, SGS, Kosher Halal |
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| Assay Method: | HPLC, UV |
| Application Form: | Paste, Tablet, Capsule |
| Application: | Food, Health Care Products, Medicine |
| State: | Powder |
| Extract Source: | Cinnamon |
| Samples: |
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| Customization: |
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Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. Cinnamon bark is one of the few spices that can be consumed directly. Its flavor is due to an aromatic essential oil that makes up 0.5% to 1% of its composition. This oil is prepared by roughly pounding the bark, macerating it in seawater, and then quickly distilling the whole. It is of a golden-yellow color, with the characteristic odor of cinnamon and a very hot aromatic taste. The pungent taste and scent come from cinnamic aldehyde or cinnamaldehyde (about 60% of the bark oil) and, by the absorption of oxygen as it ages, it darkens in color and develops resinous compounds. Other chemical components of the essential oil include ethyl cinnamate, eugenol (found mostly in the leaves), beta-caryophyllene, linalool, and methyl chavicol.
| Name | Cinnamon Bark Extract |
| Latain Name | Cinnamomum Zeylanicum |
| Color | Brown |
| Active Ingredient | Polyphenols |
• Treat Digestion Problems
•Anti-oxidant
•Anti-diabetes (Type-2)
•Anti-microbial Effects (Aid in the preservation of certain foods)
•Treat diarrhea
•Treat colds
• Treat Toothache
•Treat coughs
• Aphrodisiac effects.
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