Nestled in the lush tropical expanse of the Sundarbans, Sundarbans Cinnamon Farms cultivate high-quality, aromatic cinnamon bark through sustainable and organic farming techniques. The region’s warm, humid climate, rich loamy soil, and biodiversity provide the perfect ecosystem for cultivating Cinnamomum verum, also known as “True Cinnamon” or “Ceylon Cinnamon.” Our eco-conscious approach ensures superior oil content, aroma, and medicinal potency.
Cinnamon has a rich history dating back over 4,000 years. Native to Sri Lanka and southern India, cinnamon was once more valuable than gold and traded widely by Arab merchants and European explorers. Today, it is cultivated in tropical regions around the globe including Indonesia, Vietnam, Brazil, and Madagascar. The Sundarbans region, with its unique deltaic microclimate, has emerged as a promising new hub for cinnamon cultivation, yielding bark with a distinct, sweet-spicy fragrance.
Sundarbans Cinnamon Farms are dedicated to growing pure Ceylon Cinnamon, known for its delicate texture and low coumarin content. Our farms use regenerative agricultural methods, maximizing both environmental health and product quality.
🔹 Botanical Name: Cinnamomum verum
🔹 Family: Lauraceae
🔹 Lifespan: 30–40 years
🔹 First Harvest: 2.5 to 3 years
🔹 Yield Potential: 250–300 kg per acre (dry bark annually after maturity)
Cinnamon is loaded with polyphenols, making it one of the most potent natural antioxidants. It neutralizes free radicals, reducing oxidative stress and cellular damage, thereby delaying signs of aging and preventing chronic diseases.
Cinnamon enhances insulin sensitivity and slows down the breakdown of carbohydrates in the digestive tract. This helps manage type 2 diabetes by reducing post-meal blood sugar spikes and improving glucose metabolism.
Sundarbans cinnamon contains compounds that help lower LDL cholesterol and triglyceride levels while maintaining HDL (good cholesterol). It also improves blood flow, reducing the risk of hypertension and heart disease.
The active compound cinnamaldehyde helps suppress inflammation at the cellular level. Regular intake of cinnamon can ease joint pain, reduce arthritis symptoms, and alleviate inflammation-related disorders.
Cinnamon has strong antibacterial, antifungal, and antiviral properties. It is effective in fighting infections like respiratory tract infections, fungal skin infections, and oral bacteria that cause bad breath and cavities.
Cinnamon improves brain function by stimulating neuroprotective proteins. It has been shown to boost memory, attention span, and mental alertness, and may reduce the risk of Alzheimer’s and Parkinson’s disease.
Traditionally used in Ayurveda and herbal medicine, cinnamon stimulates gastric juices, aids digestion, and helps relieve indigestion, gas, bloating, and nausea.
Cinnamon helps regulate appetite by controlling blood sugar crashes and increasing satiety. It boosts metabolism and enhances fat burning, making it an effective support for weight loss.
Women experiencing dysmenorrhea (menstrual cramps) often find relief with cinnamon, thanks to its muscle-relaxing and anti-inflammatory properties. It also helps regulate cycles and reduce heavy bleeding.
Studies suggest that compounds in cinnamon may inhibit the growth of cancerous cells and protect DNA from mutations. Its anti-tumor effects are particularly promising for colon, breast, and blood cancers.
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