Ceylon Cinnamon, often called “true cinnamon,” is the aromatic inner bark of the Cinnamomum verum tree, native to Sri Lanka. It is prized for its delicate, sweet, and complex flavor, considered superior to the more common and pungent Cassia variety.

Key Specifications & Details:

• Botanical & Physical: Harvested as thin, fragile layers of bark that curl into delicate, multi-layered quills (“sticks”) resembling a cigar. The texture is soft and easily crumbled. Its color is a light tan-brown.

• Flavor & Aroma: Delicate, sweet, and citrusy with subtle floral notes and a mild warmth. Lacks the intense, sharp heat and coumarin content of Cassia cinnamon.

• Culinary Use: Ideal for delicate desserts, beverages (hot chocolate, chai), fruit compotes, and subtle savory dishes where a refined cinnamon flavor is desired without overpowering.

• Health & Safety: Contains negligible amounts of coumarin, a compound that can be harmful in high doses, making it a safer choice for regular consumption than Cassia.

• Origin & Quality: Primarily sourced from Sri Lanka. The highest grade is “Alba,” featuring very thin, smooth bark.

• Storage: Keep quills or powder in an airtight container away from light and heat to preserve its volatile oils and delicate aroma.