Cinnamon Ceylon

Ceylon cinnamon, often called "true cinnamon," is a premium spice derived from the inner bark of the Cinnamomum verum tree, native to Sri Lanka (formerly Ceylon). It's distinguished from the more common cassia cinnamon by its delicate, sweet flavor and lighter color. It is not sweet itself but enhances the sweetness of other ingredients and brings a lovely balance to savory dishes. It has a compound, cinnamaldehyde which is perceived as warm on the palate. It also has a woody, floral quality making it a great partner with other warming spices and benefits from longer cooking times with fat or alcohol. It is milder than Cassia Cinnamon.

Ceylon cinnamon lacks the molecule coumarin which can be hard on the liver.

Suggested use: If you like cinnamon in your morning coffee or are using it daily to help balance blood sugar, this is the cinnamon to use.

Culinary Applications:

• Baking: Ideal for delicate pastries, cookies, and cakes where you want cinnamon flavor without overpowering other ingredients
• Beverages: Perfect for teas, coffee, hot chocolate, and mulled wines
• Desserts: Excellent in custards, ice creams, and fruit compotes
• Breakfast dishes: Wonderful on oatmeal, yogurt, or French toast
• Savory applications: Can complement rice dishes, curries, and meat preparations in small amounts