Spicy yet sweet, Cinnamon is an illustrious addition to an array of powerful recipes and combinations. Before deciding whether to add a few drops of Cinnamon Leaf or Cinnamon Bark, consider the differences and unique properties of each.
Sprinkled on a cup of hot chocolate or peppered into to coffee cake, Cinnamon as an ingredient has a very distinct aroma. The signature scent of Cinnamon is caused by a compound called Cinnamaldehyde. If you are seeking a sweeter and spicier aroma out of the two, Cinnamon Bark is the more potent choice. It contains more Cinnamaldehyde than Cinnamon Leaf, giving it a stronger, more intense Cinnamon aroma.
Derived from the Cinnamomum tree, Cinnamon Leaf and Cinnamon Bark are extracted from two different parts of the tree. For Cinnamon Leaf, the leaves are put through steam distillation. As for Cinnamon Bark, the bark of the tree is also steam distilled.
A 2007 study by the Universidad de Murcia in Spain found that both Cinnamon Leaf and Cinnamon Bark are rich with antimicrobial and anti-inflammatory properties. Cinnamon Leaf has a higher eugenol content, an antiseptic and anesthetic phenylpropene, making it ideal for aches. It can also soothe away the weight of sorrow by lifting the mood and prompting cheer. In Cinnamon Bark, the higher levels of cinnamaldehyde increases its antimicrobial and antiviral properties. Its healing properties are powerful against harmful microbes. Cinnamon Bark is also a great insecticide and fungicide for plants. Check out our product pages for details, recipes and more.
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