Sri Lankan Cinnamon or Ceylon cinnamon is often times referred to as true cinnamon at least scientifically and historically speaking. Other cinnamons, while of the same genus, are technically cassia bark. Cassia cinnamon is cheaper and produces a more harsh and spicy type of cinnamon flavor. For the sake of trade and purchase today, all species are considered cinnamon and true cinnamon is the scientific literal translation from its original latin origins. Ceylon Cinnamon while less common and more expensive than cassia cinnamon is favored by pastry Chefs in Europe for its soft, delicate and cleaner cinnamon flavor. A large difference between Ceylon Cinnamon and Cassia Cinnamon is that Ceylon Cinnamon is filled like a cigar and its flesh is soft and brittle and easily broken by hand whereas Cassia Cinnamon or Cassia bark is hardier and woodier and do not break easily.
Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is tree-farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. Our Cinnamon Comes from Sri Lanka, formerly known as the colony of Ceylon, taste and see the difference, you may just never go back. About our Cinnamon:
available in bulk quantities
5 inch cut cinnamon sticks
all natural, gluten-free, kosher, non GMO
Certified Organic by both USDA and EU
To produce cinnamon, a tree is grown for about 2 years. 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.
Sri Lankan cinnamon (aka: Ceylon cinnamon) is smooth and aromatic with hints of citrus, sugar, and butter. That complex aroma is a perfect all-purpose cinnamon for using in curries, stews, and pastries. Try dusting over oatmeal or mixing with sugar on buttered toast. We highly recommend using this cinnamon in the Mexican drink horchata or the English egg nog.