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Cinnamon is very similar to cassia, and in North America little distinction is given, though cassia tends to dominate the market. Cinnamon is used more in dessert dishes. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts, particularly apples and pears.
Cinnamon is predominantly used as a carminative addition to herbal prescriptions. It is used in flatulent dyspepsia, dyspepsia with nausea, intestinal colic and digestive atony associated with cold & debilitated conditions. It relieves nausea and vomiting, and, because of its mild astringency, it is particularly useful in infantile diarrhea.
Country of Origin:
Product of Indonesia
14 OZ (400 Grams)
Keep in Cool & Dry Place
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