Cinnamon refers to Cinnamomum zeylanicum

Cinnamon refers to Cinnamomum zeylanicum (Latest botanical name is Cinnamomum Verum) or ‘true cinnamon, which is a plant endemic to Sri Lanka. Most other cinnamon (from other countries) is from related species of plants and is called ‘cassia’. It is a spice obtained by making shavings (also known as quills) of the inner bark of the cinnamon plant. Cinnamon is often used to spice up chocolates, deserts and beverages but also for alcohol flavouring and medicine. 90% of the true cinnamon traded around the world comes from Sri Lanka.

Ceylon Cinnamon is inherently superior to Cassia Cinnamon. Certainly, Ceylon Cinnamon boasts a long and colourful history. But, truth be told, Ceylon Cinnamon is much less commonly found than Cassia Cinnamon in the context of the global market. It’s beyond dispute, however, that there’re discernible differences between the two.

Ceylon Cinnamon comes from a plant called ‘Cinnamomum varum’ which is indigenous to Sri Lanka. So, true to its name, Ceylon Cinnamon cannot originate from elsewhere in the world. Another key difference between the two is found in the taste. Cassia Cinnamon tastes stronger and hotter while Ceylon Cinnamon is full of lighter, brighter citreous tones.

When it comes to colour, Ceylon Cinnamon is tan brown whereas Cassia Cinnamon takes some reddish dark brown. As far as the texture or the feel is concerned, Ceylon Cinnamon is thin and papery and forms multiple layers when rolled up. In contrast, Cassia Cinnamon has a rougher thick bark which forms just a few layers when rolled up. Fragility is another noticeable feature in Ceylon Cinnamon whereas Cassia Cinnamon is pretty tough to grind.

Going a little further on the taste factor, Ceylon Cinnamon is delicate, sweet with nuanced notes of clove and makes an excellent flavor profile for pastries, cakes and desserts whereas Cassia Cinnamon is pungent and suited for braised Chinese meat recipes. Traditionally, Ceylon Cinnamon is mainly exported to Europe while Cassia Cinnamon is mostly consumed in the USA & Asia.

In the view of the experts, ingestion of large amount of coumarin or consumption of coumarin over a prolonged period of time can cause serious health problems and a negative impact on the liver and kidney. Significantly, the amount of coumarin containing in Cassia Cinnamon far outweighs what’s containing in Ceylon Cinnamon.

According to Germany’s Federal Institute for Risk Assessment, an average adult consuming more than 2 grams of Cassia Cinnamon a day is at risk of side effects. it’s much safer to consume Ceylon Cinnamon. It’s also believed that Ceylon Cinnamon could help lower blood sugar a little, but it’s strong enough for the diabetic patients to stop their medication.

The price factor is far too important to ignore in a comparison between the two varieties of Cinnamon. Ceylon Cinnamon commands a premium price, that is, more than 1o times the price of Cassia Cinnamon. Oddly enough, we can’t guarantee it completely that Cassia Cinnamon won’t be passed off for Ceylon Cinnamon and be charged as much.

Pleasure to inform the origin is Sri Lanka. Cinnamon Leaf Oil is regarded as by product of in the processing of Cinnamon barks in to quills. When harvesting the stem for pealing bark the leaves with twigs and tender stems are trimmed and left in the field. After 3 to 4 days the leaves are bound in to the bundles. The bundles are transferred to the distillation site. Cinnamon Leaf Oil mostly obtained by using traditional field distillation. The main constituent of Oil of Cinnamon Leaf is Eugenol. The Oil of Cinnamon Leaf is used in spice flavours, in perfumery and as a source of Eugenol.

ORIGIN: Sri Lanka

FORMAT: Whole / Powder / Essential Oil / Oleoresins

GRADE: 100% Pure & Natural Certified