ORGANIC Ceylon Cinnamon
- Certified Organic Ceylon Cinnamon Powder
- finely ground from whole cinnamon sticks
- herbal product without additives
- significantly lower levels of coumarin compared to cassia cinnamon
- ideal for golden milk, cereals, rice pudding or pastries
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Our flowery scented Organic Ceylon Cinnamon (Cinnamomum verum) is sourced from the certified organic cultivation of real cinnamon trees. After drying, the aromatic bark is gently ground to preserve the valuable essential oils.
It is lovingly hand-packed in re-sealable bags. Our cinnamon powder is vegan, free from synthetic additives and preservatives, and 100% natural. Ceylon Cinnamon is best stored away from light, air and heat to preserve its flavour.
The sweet, aromatic powder is ideal for refining desserts such as rice pudding, ice cream, apple pie or apple sauce. Our Organic Ceylon Cinnamon is also perfect as a baking ingredient for cakes, waffles or pastries.
The cinnamon tree and its aromatic bark
The Ceylon cinnamon tree, also known as the true cinnamon tree, is a member of the laurel family. The plant is an evergreen and can grow up to 10 metres tall. The bark is black-brown in colour and has an unmistakable scent due to the cinnamon oil it contains. Research suggests that cinnamon was used as a spice 2,000 years before Christ and has become one of the world's most famous and valuable spices.
Ceylon cinnamon can be harvested twice a year by cutting off the branches of the cinnamon tree, which are about 5cm thick, and removing the bark. The inner bark of the cinnamon tree is dried for production. During the drying process, the bark leaves curl up and take on the typical shape of cinnamon sticks. The Ceylon cinnamon stick consists of up to ten layers of bark pressed together. It resembles a cut cigar. The sticks are then ground into a fine powder.
Cassia and Ceylon cinnamon compared
Sebastian Baensch during quality control in India.Cassia cinnamon is produced and processed in far greater quantities than Ceylon cinnamon. Cassia cinnamon usually comes from China or Indonesia and is generally cheaper than Ceylon cinnamon. Its high cinnamaldehyde content gives it its typical strong, cinnamon-like aroma. Ceylon cinnamon has very little coumarin compared to Cassia cinnamon and should be preferred if you are a regular cinnamon eater. Ceylon cinnamon is known as the real cinnamon and is considered the best cinnamon variety in the world. It has a sweet, aromatic, warm flavour and, due to its low coumarin content, Ceylon cinnamon tastes pleasantly spicy and flowery, rather than bitter or astringent.
Cinnamon in the kitchen
Ceylon cinnamon is an extremely versatile spice that not only enchants the senses with its wonderfully aromatic scent at Christmas time, transforming pastries such as stollen, biscuits and gingerbread into real delicacies. Ceylon cinnamon can also be added to desserts such as baked apples, plum jam, porridge and rice pudding. For those with a taste for exotic flavours, a pinch of cinnamon can add that special something to oriental or Asian dishes. Meat dishes, couscous or rice dishes, lamb and curry dishes are all given a unique flavour.
Have you ever tried it? Cinnamon also adds a wonderful spicy flavour to smoothies, coffee, tea, punch and mulled wine.
