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Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India.It’s made from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety. It’s described as having a delicate and mildly sweet flavor suitable for desserts. Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor.

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Description

Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It’s made from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety. It’s described as having a delicate and mildly sweet flavor suitable for desserts. Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor.

Additional information

Weight 50 kg

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