Ceylon, also known as "true cinnamon," is a rarer form of cinnamon that's prized as a baking spice. Made from the inner bark of the Cinnamomum verum tree, Ceylon has a lighter flavor than the more widely known Korintje cinnamon.

Botanical Name: Cinnamomum verum

Origin: Sri Lanka

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Learn more about our Certified Organic Ceylon Cinnamon:

Ceylon cinnamon is native to Sri Lanka, the Malabar Coast of India, and Myanmar, and is also cultivated in South America and the West Indies. It has a light tan-brown color and a sweeter, milder flavor than Cassia cinnamon.

With its delicate flavor and sweet aroma, Ceylon cinnamon adds the perfect touch to desserts like cookies, muffins, and cinnamon rolls. Brew it into tea for a hint of soothing sweetness.

The biggest advantage of certified organic Ceylon Cinnamon, or "true" cinnamon, is its ultra-low Coumarin levels. Coumarin in high doses may not be good for the liver, so for people who take Cinnamon on a daily basis for health reasons or as a supplement, Ceylon Cinnamon is the preferred choice. Ceylon Cinnamon is also perfect for desserts because it is subtle, smells very mild and is slightly sweeter in taste, but adds a very complex flavor. The aroma it gives off is a very sophisticated and fragrant smell. Because Ceylon Cinnamon tends to be mild and sweet, it lends itself to creating sophisticated layers of flavors that is not possible with the other Cinnamon varieties.

Common Names: Cassia

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