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Three Rivers cinnamon stick powder: 1.26 ppm. Yu Yee Brand five spice powder: 1.25 ppm. ... 365 Whole Foods Market organic ground cinnamon: 0.02 ppm. Loisa organic cinnamon: 0.04 ppm.
Morton & Bassett San Francisco 100% organic ground cinnamon, Loisa organic cinnamon and Sadaf cinnamon powder tested at 0.04 ppm of lead. Sadaf seven spice blend was higher, with 0.15 ppm of lead.
Three Rivers Cinnamon Stick Powder: 1.26 PPM of lead. Yu Yee Brand Five Spice Powder: 1.25 PPM of lead. ... 365 Whole Foods Market Organic Ground Cinnamon, Loisa Organic Cinnamon, Morton & Bassett ...
The most common and cheapest type of cinnamon in the US is made from powdered C. burmanni. [10] C. burmanni oil contains no eugenol, [11] but higher amounts of coumarin than C. cassia and Ceylon cinnamon with 2.1 g/kg in an authenticated sample, and a mean of 5.0 g/kg in 8 samples tested. [10] It is also sold as quills of one layer. [11]
Cinnamomum cassia, called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South and Southeast Asia. [2] It is one of several species of Cinnamomum used primarily for its aromatic bark, which is used as a spice .
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods.
Three Rivers cinnamon stick powder (1.26 ppm) Yu Yee Brand five spice powder (1.25 ppm) ... Good & Gather ground cinnamon (0.56 ppm), Simply Organic cinnamon (0.28 ppm), 365 Whole Foods Market ...
Saigon cinnamon (Cinnamomum loureiroi, also known as Vietnamese cinnamon or Vietnamese cassia and quế trà my, quế thanh, or " quế trà bồng" in Vietnam) is an evergreen tree indigenous to mainland Southeast Asia. Saigon cinnamon is more closely related to cassia than to Ceylon cinnamon , though in the same genus as both.
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