Description
Ceylon cinnamon originates from Sri Lanka and other parts of South Asia and is known as the finest and most refined type of cinnamon. The bark of young branches is carefully harvested, stripped of its outer layer, and then rolled into thin layers and dried. After drying, the cinnamon is cut into small pieces that retain their warm aroma well.
Ceylon cinnamon has a mild, softly sweet, and elegantly spicy aroma and flavor, with light notes of honey and flowers. Its flavor is less pungent than that of cassia cinnamon, making it particularly suitable for applications where nuance is desired—such as in light tea blends, compotes, pastries, rice dishes, and refined spice mixtures.
Ceylon cinnamon is traditionally used in various cuisines in Asia and the Middle East and has been a valued commodity along the spice routes for centuries. In many cultures, cinnamon symbolizes warmth, hospitality, and refinement.
Ceylon cinnamon (Cinnamomum verum) and Cassia cinnamon (Cinnamomum cassia) are closely related species, each with its own character.
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Ceylon cinnamon: mild, refined, slightly sweet, and subtly spicy.
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Cassia cinnamon: more powerful, warmer, and slightly sharper in taste.
Both varieties are used worldwide in sweet and savory dishes. The choice depends mainly on the desired flavor profile: subtle and elegant, or robust and pronounced.
Our organic Ceylon cinnamon is grown and processed in a controlled manner according to certified organic production methods.
