Cardamom – named the ‘queen of the spices’ – belongs to the same spice family as ginger. It’s cultivated in India, Sri Lanka and Central America and has been used in culinary and traditional medicine practices since ancient times. It has warming properties, like cinnamon, nutmeg, clove and ginger and enhances both sweet and savoury...Read More

Vanilla is among the most popular flavoring agents in the world. It’s favored for its pleasing taste and calming aroma. Vanilla is extracted from the mature pods of certain orchids, commonly the Vanilla planifolia. Currently, Madagascar produces around 75% of the world’s vanilla. It’s also produced in China, Indonesia, Papua New Guinea, and Mexico  Vanilla...Read More

Cassia is botanically known as Cinnamomum aromaticum or Cinnamomum cassia. It is harvested in a similar process as cinnamon, but it has a stronger flavor. Cassia cinnamon contains chemicals that seem to improve insulin sensitivity, which might help blood sugar control in people with diabetes. It also contains cinnamaldehyde. This chemical might help fight bacteria and fungi. Cassia cinnamon...Read More

Cinnamon is rich in antioxidants and other beneficial compounds. Some research suggests that it may help you manage blood sugars, protect against heart disease, and reduce inflammation. Cinnamon is a spice that has been prized for its medicinal properties for thousands of years. In recent years, modern science has started to confirm many of the...Read More