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    262G, 1st lane,
    Sri Lanka.

    Telephone :
    +94 11 2776271

    +94 11 2776271

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    What is Cinnamon H1?

             Cinnamon is a spice obtained from the inner bark of an evergreen shrub.  In Sri Lanka, the major production region of cinnamon globally, only Cinnamomum zeylanicum is cultivated.

             Sri Lankan cinnamon has a very thin, smooth bark with a light-yellowish brown colour and a highly fragrant aroma. During production, Sri Lankan cinnamon quills are graded according to diameter as Alba, Continental (C), Mexican (M) and Hamburg (H), which are subdivided furthermore. In the Hamburg (H) grade the cinnamon sticks are less than 32 mm in diameter and comprise of the rough cinnamon bark; H1 is precisely 23 mm in diameter, and the minimum number of whole quills per kilogram is 11 and the maximum permissible overall extent of foxing is 25%. 

    The cinnamon bark is widely used as a spice. It is principally employed in cooking as a condiment and flavouring material. It is mainly used in the preparation of chocolate, various desserts, spicy candies, tea, hot cocoa, liquors and also in savoury dishes such as chicken and other meats.

             A 2000 study published in The Indian Journal of Medical Research; indicates that 16 species of cinnamon are effective against HIV-1. 

                      U & H Lankafood Exports as one of the pioneers of cinnamon exporting in Sri Lanka offers its customers high quality cinnamon H1, and guarantees on-time delivery with secure packaging.

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