Ceylon Cinnamon
A Spice Like No Other
Ceylon Cinnamon, often called "True Cinnamon," isn’t just another spice on the shelf—it’s a gift from nature that has been cherished for centuries. Grown under the tropical sun of Sri Lanka, this delicate and aromatic spice is in a league of its own, standing apart from the commonly found Cassia cinnamon. But what makes it so special? Let’s take a closer look.
A Rich History Rooted in Trade & Tradition
For over 2,000 years, Ceylon Cinnamon has been at the heart of global trade. Ancient Egyptians used it for embalming, while Arab traders kept its origins a secret to maintain their dominance in the spice trade. During the colonial era, Portuguese, Dutch, and British rulers fought over control of Sri Lanka’s cinnamon plantations, recognizing its immense value. Today, Sri Lanka remains the world’s top producer of this exquisite spice, preserving a legacy that dates back millennia.
The Secret Behind Its Unmatched Quality
Unlike other types of cinnamon, Ceylon Cinnamon is harvested from the inner bark of a special tree, Cinnamomum verum. Skilled hands carefully peel and roll the bark into those iconic soft, paper-thin quills. The result? A mild, naturally sweet, and citrusy aroma that enhances both sweet and savory dishes.
A Legacy of Sri Lankan Tradision
For centuries, Sri Lankan farmers have passed down the art of cultivating and processing Ceylon Cinnamon, ensuring that every quill maintains its superior quality. This heritage, combined with sustainable practices, makes Ceylon Cinnamon a truly authentic and ethical choice.
Experience the Difference
Once you experience the subtle sweetness, the delicate aroma, and the smooth texture of real Ceylon Cinnamon, there’s no going back. Whether you’re a chef, a health enthusiast, or someone who simply loves good food, choosing Ceylon Cinnamon is choosing the best. Taste the tradition. Feel the difference. Welcome to the world of True Cinnamon.
Not All Cinnamon is the Same! Discover the True Ceylon Cinnamon
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| Feature | Ceylon Cinnamon (True Cinnamon) | Cassia Cinnamon |
|---|---|---|
| Appearance | Thin, soft, multiple layers, light brown | Thick, hard, single layer, dark reddish-brown |
| Color | Light brown/tan | Dark brown/reddish |
| Flavor & Aroma | Delicate, sweet, citrusy | Strong, spicy, bitter |
| Coumarin Content | Low coumarin (safe for daily use) | High coumarin (can harm liver in high doses) |
| Origin & Authenticity | Native to Sri Lanka, called "True Cinnamon." | Grown in China, Indonesia, Vietnam and often mislabeled. |
| Health Benefits | Rich in antioxidants, supports heart health, helps regulate blood sugar | Similar benefits but can be harmful in excess due to coumarin |
Three major benefits of Ceylon Cinnamon
1. Rich in Antioxidants:
Ceylon cinnamon is packed with powerful antioxidants, which help combat oxidative stress and reduce inflammation, supporting overall health.
2. Low Coumarin Content:
Unlike Cassia cinnamon, Ceylon cinnamon has very low levels of coumarin, making it a safer choice for regular consumption without the risks associated with high coumarin intake
3. Blood Sugar Regulation:
Ceylon cinnamon may improve insulin sensitvity and help lower blood sugar levels, making it beneficial for individuals managing diabetes or looking to stabilize their blood sugar.