Ceylon cinnamon

The name original from Greek kinnámōmon, the botanical namefor the spice- Cinnamon Zeylanicum, from Sri Lanka’s former colonial name- Ceylon .

There are several varieties of cinnamon, but most commonly know are the True Cinnamon (Cinnamomum Zeylanicum) 90% of world production originates from Sri Lanka, and Cassia (Cinnamomum Aromaticum) harvested in much larger quantites from Indonesia, Vietnam, China as largest producers.

Ceylon cinnamon is a finer more delicate product, which uses the inner bark and is manually layered to produce a quill similar to a Havana cigar. The handcrafted process is time consuming and very traditional using methods and tools unchanged for hundreds of years to date. The Ceylon cinnamon is less dense and will crumble under harsh handling. The aroma is sweeter, smoother and less harsh than its counter part, cassia.

Cassia is a single layer of clean bark, about ten times thicker than Ceylon Cinnamon and a quill when held is very stiff (like holding a pencil) and difficult to grind on commercial grinders. The flavor is stronger and more harsh than cinnamon due to a higher content of volatiles.

Both products have their respective markets, and although similar taste profiles, they are different in so many other ways. One of the most important to consider is the chemical compositions and high content of coumarin in cassia. True Cinnamon has neglible amounts of coumarin. We encourage you to research effects of coumarin.

Why is true Cinnamon is less known throughout the world?

1. Availability of product is less, since 90% is only grown in Sri Lanka

2. Cost of manufacturing is higher due to delicate hadling required. Cassia is a fraction of the price and imported into the market place as cinnamon. Most suppliers do not give customers the option of choosing between the two most popular types of cinnamon.

3. True Cinnamon is not easily found in most markets, mainly due to the cost difference in comparison to cassia.

4. If product is not available in the market, consumers are not aware of what they are missing. The largest consumer of True Cinnamon in the world is Mexico. If you like Mexican food, you will enjoy True Cinnamon as it’s a vital ingredient in many food and dessert recipes. If you cannot find True Cinnamon in your local super market, visit your nearest Mexican food market.

Ceylon Cinnamon is a finer more delicate product, which uses the inner bark and is manually layered to produce a quill similar to a Havana cigar. The hand crafted process is time consuming and very traditional using methods and tools unchanged for hundreds of years to date. They Ceylon cinnamon is less dense and will crumble under harsh handling. The aroma is sweeter and less harsh than its counterpart.

Cassia is a single layer of clean bark, about ten times thicker than Ceylon Cinnamon and a quill when held is very stiff (like holding a pencil). Do not try to grind in commercial grinders. The flavor is stronger and more harsh than True Cinnamon due to higher content of volatiles. We recommend research on research about high content of coumarin in cassia.

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