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Sri Lankan or Ceylon cinnamon is the only true cinnamon, scientifically and historically speaking. Other cinnamons, while of the same genus, are technically cassia bark. However, for the sake of trade and purchase all species are considered “cinnamon.”
Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.
To produce cinnamon, a tree is grown for about 2 years. Afterwards, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan the quills are sent on their way to the world.
Unlike Vietnamese cinnamon who has as much subtlety as a drag queen in five-inch sequined peep toe booties, or Korintje cinnamon who is as sweet as tea served on a Georgia porch, Sri Lankan cinnamon (aka: Ceylon cinnamon) is smooth, and aromatic with hints of citrus, sugar, and butter. That complex aroma is the one you likely grew up with. A perfect all-purpose cinnamon for using in curries and stews, dusting over oatmeal, spooning into your best barbeque sauce recipe, or mixing into your cookie dough.
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Recommended Applications||Ceylon Cinnamon is traditionally used in Chinese Five Spice Powder and the Indian spice blend, Garam Masala. Commonly used with meat, stews, and vegetables this cinnamon is also great in sweets such as drinks, cookies, cakes, puddings, or bread.|
|Taste & Aroma||Bitter or Astringent, Pungent, Sweet|
|Cuisine||American, Chilean, Indian, South American, Spanish, Sri Lankan|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||Sri Lanka|
The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease.
We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet.
What Everyone is Saying
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- Reviews (113)
- Questions (11)
It tastes great, like my mom used when she made us kids cinnamon toast.
The shipping was fast, the transaction smooth. I will buy from this company again.
this is also my first purchase of ceylon cinnamon and all the comparisons you read about (ceylon vs. cassia) as far as smell, flavor and look are true! ceylon is much milder not so hot and spicy like cassia, its brown vs. red the smell was even different a little more complex in my opinon. it reminds me of the earthy smell of incense. i had kept my famous store brand (the one with the red cap) so that i could compare for myself!
The package was received in time and in good condition.
Thank you for your question, we are still out of stock of the Ceylon cinnamon until the end of this week when our shipment comes in.
Currently we do not have a date to bring the Ceylon cinnamon back into stock. You can go to the webpage and sign up for an email notification.
Thank you for your email, we do have an order placed to bring the ceylon cinnamon back into stock, currently we do not have a set date. If you go to the ceylon webpage, there is a little alarm clock that you can type in your email address, when the cinnamon is available you will be notified.
Thank you for your question, we do offer the Saigon Cinnamon in the 1lb size, for $18.45 + free shipping.
address cont'd from below: Ridgeland, MS 39157
Thank you for your email, we currently do not offer a catalog, all of our products are listed on the website.
Thank you so much for your comments! Our different varieties of cinnamon do differ greatly depending on variety, please find the following information to better explain the differences.
Ceylon Cinnamon has a less intense aroma and flavor than other varieties of cinnamon because it has a lower content of volatile oil (V.O.), at maximum of 2.0% V.O. However, the lighter flavor and aroma is great for dishes that have many ingredients involved. It is also notable that Ceylon Cinnamon is the only true species of Cinnamon, all other "cinnamon" are of the Cassia species (which probably includes the standard Cinnamon sold at your local grocery store). Our Ground Korintje Cinnamon has a stronger flavor and aroma with a higher content starting at a minimum of 2.0% V.O. While our Ground Vietnamese Cinnamon has the strongest flavor and aroma with an even higher content starting at a minimum of 5.0% V.O.
We hope this information was helpful! Let us know if you need anything else! [email protected] | 888-261-3384