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The Spice Lab Cinnamon Powder High Oil (4+%) - Cassia Ground Cinnamon - Kosher Gluten-Free Non-GMO All Natural Vietnamese Cinnamon Saigon Spice - High Cinnamon Oil - Great for Baking

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    • SUPERFOODS: High Oil (4%+) Ground cinnamon contains polyphenols and is loaded with antioxidants. Recent studies have shown it has more antioxidants than even garlic and oregano.
    • USE: Sprinkle some cinnamon powder on your morning latte, hot chocolate, or oatmeal for a flavor-packed superfood boost.
    • AROMATIC: Vietnamese cinnamon, can be found in many sweet and savory dishes across many different cuisines.
    • STORAGE: Cinnamon powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Ground cinnamon will keep for about six months. Alternatively, you can extend their shelf life by storing them in the refrigerator.
    • BAKING: Cinnamon powder is for baking pastries, sprinkled on coffee or tea, or mix with honey and eaten directly. Also put in a simmering pot of cider or wine to mull.


    Size:4 oz Resealable Bag SUPERFOODS: Ground cinnamon contains polyphenols and
    is loaded with antioxidants. Recent studies have shown it has more
    antioxidants than even garlic and oregano.USE: Sprinkle some cinnamon powder
    on your morning latte, hot chocolate, or oatmeal for a flavor-packed superfood
    boost.AROMATIC: Vietnamese cinnamon, can be found in many sweet and savory
    dishes across many different cuisines.STORAGE: Cinnamon powder should be kept
    in a tightly sealed glass container in a cool, dark and dry place. Ground
    cinnamon will keep for about six months. Alternatively, you can extend their
    shelf life by storing them in the refrigerator.BAKING: Cinnamon powder is for
    baking pastries, sprinkled on coffee or tea, or mix with honey and eaten
    directly. Also put in a simmering pot of cider or wine to mull.After the green
    outer bark is shaved off the inner bark is bruised and struck evenly until it
    releases from the heart of the wood. This inner bark is then removed in large
    sheets, cut into strips, and air-dried. These strips are then curled into
    quills of cinnamon that are then further dried in ovens or by baking them
    outside under the sun. One of the oldest spices in the world, it has long been
    considered a medicinal plant. With a deep color, strong flavor and a sharp,
    bitter edge that goes well with coffee.