Ceylon Cinnamon

Ceylon cinnamon, colloquially known as 'true cinnamon,' is a prized spice celebrated globally for its distinctively delicate and subtly sweet flavor. Native to Sri Lanka, this exceptional spice is derived from the inner bark of the Cinnamomum verum tree. Ceylon cinnamon's physical characteristics, with its thin, soft layers rolled into a quill-like structure, set it apart from other cinnamon varieties. In culinary circles, Ceylon cinnamon's nuanced, complex flavors make it an indispensable ingredient. From invigorating hot beverages and mulled wines to lending its warm, sweet undertones to pastries, pies, and other desserts, its presence elevates a dish's profile. Additionally, it finds its place in savory dishes, adding a depth of flavor to curries and Middle Eastern meat dishes. Its distinctive aroma also enhances the sensory appeal of dishes it graces.

Ceylon cinnamon does not confine itself to culinary realms but expands into cosmetic industries as well, featured in various skincare products. This multifaceted spice, with its myriad uses, truly affirms its status as 'true cinnamon.'

How to use it

Use a piece in a rice pudding, a poaching syrup, a fruit compote or a pot of tea and remove it before serving. Ceylon is more delicate than cassia, so you can use rather more of it, and it suits desserts and drinks where cassia would dominate. The soft layered bark also crumbles readily for grinding fresh. Technique tip: crumble it between your fingers straight into the grinder rather than trying to snap it, since Ceylon quills are thin brittle layers that shatter easily.

Botanical Name: Cinnamomum verum

Also Known As: True Cinnamon, Cinnamomum verum, Cinnamomum zeylanicum, Sri Lanka Cinnamon, Mexican Cinnamon, Canella