Description
Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India.
It’s made from the inner bark of the Cinnamomum verum tree.
Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.
Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety.
It’s described as having a delicate and mildly sweet flavor suitable for desserts.
Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor
It’s made from the inner bark of the Cinnamomum verum tree.
Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.
Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety.
It’s described as having a delicate and mildly sweet flavor suitable for desserts.
Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor
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