 Watkins Korintje Cassia
Cinnamon tastes great and it's healthy! 3-3.5%
Essential Oil content produces a more intense flavour
while enhancing health benefits such as regulating blood sugar
levels in diabetics!
Originally
introduced in 1895, Watkins Pure Cassia Cinnamon was awarded
the Grand Prize with Gold Medal for Highest Quality at the
International Exposition, Paris in 1928.
If you
stacked all the containers of Cinnamon Watkins has sold since
1895, it would be 15,766 times taller than the Eiffel Tower!
Cinnamon is one of the world’s oldest and most popular
spices; it is used in cuisines around the world and is the
most important “sweet spice.”
There are two kinds of cinnamon: Ceylon cinnamon and Cassia.
Ceylon cinnamon (sometimes called “true” cinnamon) is native
to Sri Lanka. It is a pale tan color and has an exceptionally
mild flavor; very pleasant, but so delicate that it seems weak
to the North American palate. Most of the Ceylon cinnamon
imported into the United States is re-exported to Mexico.
Almost all of what we in North America call “cinnamon” is
actually Cassia, which has a more intense flavor. Watkins
purchases the best cinnamon available on the market …
specifically, Korintje Cassia. When the cinnamon is received,
it is inspected for cleanliness and freedom from foreign
matter before being ground. It is our strict attention to
detail that makes our cinnamon the very best available.
Watkins
Cinnamon offers:
- Korintje
Cassia:
The strongest in flavor; Watkins Cinnamon contains a minimum
of 2% essential cinnamon oil; many others on the market
contain 1 to 2%, and inferior brands have as low as .5%.
- Strict quality
control:
Each shipment is tested upon arrival for quality.
- Carefully ground and
sifted:
To assure uniform particle size and
quality.
Did you know that the cinnamon is
credited with stimulating romance, according to the Smell
& Taste Treatment Center?
Cinnamon may
also help to balance blood sugar levels in people suffering
from Diabetes. Preliminary studies by the Agricultural
Research Service of the US Dept. of Agriculture suggest that a
teaspoon of cinnamon on oatmeal or other foods make cells more
responsive to insulin, helping to balance blood sugar. (Of
course, diabetics should inform their doctors and monitor
blood sugar levels.)
Click here to learn
more!
Besides helping to balance blood sugar
levels, cinnamon also slows the spoilage of foods and helps to
reduce the presence of E.coli. (Foods must still be cooked to
prevent food-borne illness.)
Backed by the Watkins
100% Satisfaction Guarantee! | |
|
|
