Ceylon cinnamon

‘Real’ cinnamon

There are two main types of cinnamon: Ceylon cinnamon and cassia cinnamon. Ceylon cinnamon comes from Sri Lanka and is the most expensive variety. It is obtained from the inner bark of a tropical, evergreen tree and has a light colour and a delicate flavour. It is often referred to as ‘real cinnamon’, as it is the only type that has the same aroma, flavour and delicate sweetness as the classic cinnamon found in many households. Cassia cinnamon, on the other hand, is a much cheaper variety. It is often referred to as ‘bastard cinnamon’ and is harvested from the bark of a different tree to Ceylon cinnamon. Cassia cinnamon is generally darker in colour and has a stronger aroma and flavour.

Where does the spice come from?

Ceylon cinnamon, also known as ‘true’ cinnamon, originates from Sri Lanka and is one of the oldest spices known to humankind. With its warm and sweet flavour, Ceylon cinnamon is a popular ingredient in many dishes and is often used as a natural sweetener.
It is grown in tropical climates such as Sri Lanka and southern India, as well as in other parts of South and Central America. The climate is crucial for growing this variety of cinnamon, as it needs warm temperatures to thrive. Soil conditions are also important, as the trees require fertile soil with good drainage to grow properly.
Cinnamon is harvested in a sustainable manner. The bark is carefully and gently removed from the tree, leaving the rest of the tree intact. This harvesting method ensures that the tree can continue to grow and produce more cinnamon in the future. The bark is then dried in the sun for several days before it can be used.

Ceylon cinnamon in the kitchen

This delicious cinnamon is grown in tropical climates, such as Sri Lanka and southern India. It is harvested sustainably, ensuring that the tree can continue to produce cinnamon in the future. Ceylon cinnamon is highly prized for its delicate flavour and aroma and is suitable for both sweet and savoury dishes.
Compared to other types of cinnamon, Ceylon cinnamon is much milder and sweeter. It is therefore important to adjust the amount used accordingly and to find the right quantity by trial and error. Thanks to its mild and sweet flavour, it is particularly well suited to baking and desserts, but also lends a unique flavour to savoury dishes.
Sticks can also be used for this purpose, though these must be ground or chopped before use. It is important to note, however, that even a small amount of the spice has an intense flavour. One or two pinches of Ceylon cinnamon are enough to give dishes a wonderful flavour.
Cinnamon also has a wide range of other uses. For example, it can be added to a cup of coffee or tea to give it a hint of sweetness. If you’d like to create your very own chai tea blend, you can mix Ceylon cinnamon, cardamom and ginger.
For a special flavour, it can also be sprinkled over yoghurt or porridge. Cinnamon can also be combined with foods such as roasted vegetables; the roasting process really brings out the flavours. Even popcorn can be seasoned with this fine powder.

Tasty and healthy

Ceylon cinnamon has a higher concentration of essential oils and a higher antioxidant content than ordinary cinnamon. It is also less likely to contain the toxic compound coumarin. Coumarin is a naturally occurring compound found in some types of cinnamon, but it can be toxic in large quantities.
This type of cinnamon can also be used externally and applied directly to the skin.