A tree is grown and nurtured for about 2 years at which point it is chopped down to a stump. After a short time, dozens of small shoots spring up from the stump. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is then shaved off and the inner bark is struck evenly and bruised until it releases from the heart of the wood. This inner bark is removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are further dried in ovens or by baking outside under the sun. After achieving a sufficient "tan", the quills are sent on their way around the world, where they are prized by bakers, culinary enthusiasts, and holistic healers.
Sri Lankan cinnamon, aka: Ceylon cinnamon, is smooth and aromatic with hints of citrus, sugar, and butter. It's known for being sweeter and more subtle than other varieties of cinnamon. That complex aroma is a perfect all-purpose cinnamon for using in curries, stews, and a wide assortment of pastries. Try dusting over oatmeal or mixing with sugar on buttered toast. We highly recommend using this cinnamon in the Mexican rice milk drink, horchata, or in the English favorite, eggnog. Or, try it our recipe for a mango vegan ice cream!