Ceylon cinnamon

Ceylon cinnamon

Ceylon cinnamon is most appreciated because it has the least amount of coumarin (natural toxin). Therefore, this species is most appreciated and used not only for food but also for health.

In the Middle Ages, the possession of cinnamon showed a luxury, and exceptional status in society. Cinnamon was one of the most appreciated aphrodisiacs.

Homeland of Cinnamon – Ceylon, Sri Lanka and Southwest India (Kerala region). Its flavor is intensive, warm, spicy, and the taste is sweet. Cinnamon is used for rice, other cereals, vegetable dishes, snacks, sauces, sweet dishes. Perfect for poultry dishes.

Cinnamon fryed in Oil, along with Indian Caraway, Chili and Turmeric, makes a great blend of soup and stew flavoring. You can make cinnamon tea, and you’ll get great flavors with cinnamon in coffee.

Country of origin: Sri Lanka