Ceylon cinnamon

Cinnamon is a spice made from the bark of trees in the Cinnamomum family and is known for its warm, sweet, and slightly spicy flavor. Ceylon cinnamon, also popular as "true cinnamon," is native to Sri Lanka and is made from the inner, soft bark of the Cinnamomum tree. The bark is peeled off in thin strips, which are then dried and rolled into cinnamon sticks.

Net weight: 90 g

    Culinary Use

    Ceylon cinnamon is a popular spice in many different cuisines around the world, among which are the Indian, Middle Eastern, and Southeast Asian. It is a common ingredient in sweet dishes such as pies, cakes, and cookies, and is also used to flavor savory dishes such as stews and curries. It is added to hot drinks (coffee, cappuccino, latte and tea), and is a popular addition to breakfast dishes like oatmeal and cereal.

    When used in savory dishes or for infusing liquids cinnamon is mostly used whole and discarded after giving off its taste and aroma. In pastries, pies, confectionery, smoothies, coffee or breakfast it is used finely ground.

    Health Benefits

    Ceylon cinnamon has been used for centuries for both culinary and medicinal purposes. In ancient Egypt, it was used as a natural food preservative and in traditional Chinese medicine it was used to treat a variety of ailments, including indigestion and colds. It is also a common ingredient in Ayurvedic medicine (a traditional Indian system of medicine), where it is believed to help balance the body’s energy and improve overall health.

    Ceylon cinnamon is a rich source of antioxidants, which can help protect the human body against damage from free radicals as well as to prevent food from spoiling by slowing down the growth of bacteria and fungi. It has also been shown to have anti-inflammatory properties and may be beneficial in the management of conditions such as diabetes and heart disease.

    Pairing with other spices

    Ceylon cinnamon pairs well with vanilla, nutmeg, cloves, cumin, green and black cardamom and bay leaf.