Organic Cinnamon Bark Optifine Powder

Cinnamonum aromaticum/Cinnamonum loureiroi

1. #Properties#
   

   Properties of cinnamomum aromaticum / cinnamomum loureiroi
   

   
   Since Antiquity, Cinnamon Cinnamomum aromaticum/Cinnamonum loureiroi has been renowned for its medicinal virtues. It was already mentioned in a Chinese botanical treaty dating from 2700 BC and at all times its value has been part of the highest spices market. It is not a fruit but an aromate from the bark of the cinnamon tree, a tree native to the Indo-Malaysian region belonging to the Lauraceae family. The word "cinnamon” comes from the Latin Canna, meaning reed or hose. Marketed for a very long time, cinnamon still remains a much sought after fine spice.
   
   
   The cinnamon tree was considered since ancient times as a medicinal plant in India and the Middle East used cinnamon as a condiment and remedy to promote digestion. In the eighteenth century, the majority of medicinal preparations included cinnamon. Then a cinnamomum-based macerated wine acquired a great reputation for its aphrodisiac virtues.
   
   Cinnamon has tonic, antispasmodic, antiseptic, exciting and digestive properties. Indeed, its bark contains an aromatic essence full of tannins, mucilages, coumarins, starch and sugars, as well as phenylpropanic derivatives (1), including cinnamaldehyde (2), eugenol and cinnamyl acetate. Cynnamaldehyde is a hypotensive, analgesic and sedative active. Cinnamon components also contain lignans, mono and sesqui-terpenic heterosides, polyoxygenic polycyclic diterpenes.
   
   Rich of these substances, Cinnamomum represents an excellent natural ingredient with many health assets. Indeed, cinnamon bark also stimulates respiratory and circulatory systems and increases the secretion of gastric juice. It maintains a good level of cholesterol, lipids and glucose in the blood and allows stabilising weight and appetite (3). The health benefits of cinnamon are also due to its recommended toning properties to combat fatigue, lack of energy and for convalescences including post influenza. Cinnamon helps to recover tonicity, to increase intellectual and physical capacities and digestive comfort (4).
   
   Cinnamon has antibacterial, astringent, carminative and antifungal properties from the essential oil extracted from its bark; some components of its aroma, thymol or salicylaldehyde give this essential oil antioxidant properties (5). Cinnamon is used in fields ranging from pharmacy, food to perfumery. In herbal tea or decoction to pastries, condiments and exotic dishes, cinnamon is used in cooking for its wonderful taste either as a raw spice (stick, powder) or transformed for flavouring drinks.
   
   

   (1) https://dumas.ccsd.cnrs.fr/dumas-01383187/document
   (2) LALLEMAND, Hélène, PIROT, Nicolas, DORNIER, Manuel, et al. La cannelle: historique, production et principales caractéristiques. Fruits, 2000, vol. 55, no 6, p. 421-432.
   (3) BOUDEBOUZ SELSABIL NASRI AMIRA, Oumeddour Fatima Zahra. Évaluation de l'effet hypoglycémiant el protecteur de la cannelle (Cinnamomum verum) contre les complications cardiaques chez les diabétiques. 2012.

   (4) DERABLA CHERIFA, Zamouche Amel. Etude de l’activité antibactérienne des extraits alcooliques d’ail (Allium sativum) et de cannelle (Cinnamomum zeylanicum). 2016.
   (5) LEE, Hea-Jin, LIM, Hyun-Ji, et LIM, Mi-Hye. The Activity of Anti-oxidation of Cinnamomum loureiroi Extract. Journal of the Korean Applied Science and Technology, 2020, vol. 37, no 6, p. 1583-1590.

   
   
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2. #Species and parts used#
   

   Species and parts of the cinnamon used

   
   
   The famous cinnamon stick is actually from the cinnamon's internal bark, an evergreen tree. At Natural Origins, we selected the natural ingredient Cinnamomum Aromaticum and Cinnamonum Loureiroi. The bark of this kind of cinnamon is more astringent and thicker than the Ceylon variety. In order to facilitate the future separation of bark and wood, we wait for the period when the sap flows intensely to harvest cinnamon. This corresponds to the rainy season and when the cinnamon leaves have not yet reached their maturity.
   
   Cut close to the ground, the shoots collected measure 2 to 3 meters long and 1 to 5 cm in diameter. They are then prepared for their debarking and cleared from their herbaceous terminal shoot. Then, bark streamers are formed, separated from the wood, bundled and wrapped. Finally the outer part of the bark is extracted by scraping and the bark streamers are cut and then dried. As it dries out, the edges of the streamers bend to form small pipes. These are dried again according to a specific process, then rolled and pressed manually. These exclusively manual harvesting and preparation processes explain the relatively high price of this spice.
   
   
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3. #Origin & quality#
   

   Origin and quality of cinnamon

   
   
   
   During our cinnamon sourcing, our choice went to the North-East of Vietnam, a region renowned for the excellent quality of this ingredient. The region is protected from pollution, but it also offers optimal conditions for the growth of cinnamon trees.
   
   The supply of cinnamon set up by Natural Origins for the nutraceutical and agro-food industries in Vietnam guarantees a controlled supply chain from cultivation to delivery. The latter ensures full traceability, meets all specifications and secures the procurement supply chain.
   
   Our partnership with a company specialised in the sourcing of natural botanical ingredients also guarantees a precise knowledge of Vietnam and the territory for the cultivation of cinnamon. This is produced in mostly organic grade and particular attention is paid to the maturity of the cinnamon tree during harvesting and to the drying conditions of its bark. Natural Origins offers you with its different cinnamon references a wide choice of ingredients in the form of cut, crushed or powdered bark (in organic grade).
   
   Based on the creation of a local cooperative, Natural Origins works in direct and responsible contact with its partners. Two hundred farmers, 50 regular employees and 300 seasonal workers take care of the production of 400 MT of cinnamon on 500 hectares of certified organic land. These long-term partnerships ensure stable incomes for many farmers and their families. By working directly with Vietnamese producers, Natural Origins participates in the sourcing of responsible ingredients promoting a sustainable and solidarity-based economy. Processes are also optimised to be ever more respectful of the environment and training on organic farming certification are carried out with this objective.
   

   
   
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4. #Country of origin#
   

   Country of origin of Natural Origins' cinnamon

   
   
   Vietnam
   
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5. #Harvest period#
   

   Cinnamon harvest time

   
   
   March-May
   August-December
   
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6. #Best availability period at Natural Origins#

   
   Optimum cinnamon availability period at Natural Origins
   

   
   All year
   
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