Botanical Name: Cinnamomum verum
Plant Part Used: Bark
Processing Method: Extraction
Also known as True cinnamon, Ceylon Cinnamon belongs to the family of Lauraceae. A resident of Sri Lanka, it is also called Sri Lanka cinnamon. Cinnamyl acetate, eugenol, trans-cinnamaldehyde (the main component of Cinnamon flavor), cymene, cinnacassiol, cineol, camphene, catechins, coumarin cinnamic acid and gamma-terpinene, terpinolene, and α-thujene, α-terpineol, linalool, l-borneol, E-nerolidol, pinene, phyllandrene, proanthocyanidins, safrole, tannins are the active components of Ceylon cinnamon. Cinnamon is a good source of antioxidants that help in fighting against free radicals. It is also rich in minerals and vitamins. Cinnamon is good for heart & bone health and also helps the body in producing different types of hormones and enzymes.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
The biological source of Ceylon Cinnamon is Cinnamomum verum.
|Mesh size||Passes through #80 mesh||USP<786>|
|Loss on drying||NMT 5.0% w/w||USP<731>|
|Total ash||NMT 5.0% w/w||USP<561>|
|Total Heavy Metals||NMT 10 ppm||USP<231>|
|Lead||NMT 0.5 ppm||USP<232>|
|Arsenic||NMT 1 ppm||USP<232>|
|Mercury||NMT 0.5 ppm||USP<232>|
|Cadmium||NMT 0.5 ppm||USP<232>|
|Total Plate Count||NMT 1,000 cfu/g||USP<61>|
|Yeast & Mold||NMT 100 cfu/g||USP<61>|