Ceylon Cinnamon Dried Whole Sticks ~ Cinnamonum Zeylanicum

Origin: Ceylon/Sri Lanka 

Ceylon Cinnamon , known scientifically as Cinnamomum zeylanicum or Cinnamomum verum ,often referred to as "real cinnamon" comes mainly from Sri Lanka and stands out in quality from the more common Cassia cinnamon due to its delicate flavor and special structure.

Characteristics of Sticks

Ceylon cinnamon sticks have unique characteristics that make them easily recognizable:

Appearance: They consist of many thin layers of bark rolled inside each other (like a cigar), unlike Cassia which is one hard, thick layer.

Texture: They are crumbly and soft . You can easily break them by hand or grind them in a household grinder.

Color: They have a light brown to tan color, while Cassia is darker and reddish. 

Flavor Profile & Aroma

Taste: It is refined, mild and sweet , with subtle notes of citrus and wood.

Aroma: Its aroma is delicate and aromatic, without the caustic intensity of common cinnamon.

Culinary Uses

Beverages: Add a stick to tea, hot chocolate, coffee or traditional mulled wine.

Sweets: Ideal for rice pudding, fruit compotes, syrups and cakes.

Savory Dishes: In Mediterranean and Oriental cuisine, it is used whole in cooked meats (e.g. stew, kokkinisto) and pilaf.

Use: Due to its sweetness, it allows for the reduction of added sugar in many preparations.

Ceylon cinnamon contains extremely low levels of coumarin (about 0.004%), a natural substance that in large quantities can be harmful to the body.

The sticks are hand-picked and wrapped from the inner bark of the tree, preserving the natural essential oils.

Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult your doctor. Always consult a medical doctor before modifying your diet or using any new product.