Ceylon cinnamon

Ceylon cinnamon is called 'true cinnamon', and rightly so, because that is the botanical name. You can recognize Ceylon cinnamon immediately by the thin layers of bark and the way they are rolled.

Ceylon cinnamon is the dried bark of a tree that only occurs in certain humid, tropical areas, such as (former) Ceylon, now called Sri Lanka. This cinnamon comes from the young shoots of the tree and has been carefully stripped of the lignified layer. The cinnamon is therefore smooth and full of aroma.

Only the bark of young shoots is suitable for making cinnamon. For this purpose, the new six-month-old young shoots are sawn off once every two years and only then peeled. The cinnamon tree has the ability to produce new shoots again and again, so that the bark can be harvested every few years.

The quality of cinnamon depends on the quality of the tree, the age of the shoots (the older the branches, the less quality), the way of peeling and the way of drying. By removing the less aromatic, woody layers, the bark becomes more supple and more aromatic overall. The properly peeled bark contains 0.5 to 1% essential oil, cinnamaldehyde. Lower quality Ceylon cinnamon is not only less aromatic, but also more bitter.

The smaller pieces of bark are rolled into longer lengths, resulting in a meter long roll. Only when this long roll has dried sufficiently are the 'sticks' cut from it. Our Ceylon cinnamon is cut into practical pieces of 50mm.

Ceylon cinnamon is only a small part of the total cinnamon production, which mainly consists of the thicker, less aromatic bark of other cinnamon cultures (cassia). Most Ceylon cinnamon comes from Sri Lanka, or like the cinnamon we supply, from Madagascar. Much ground cinnamon comes from Indonesia from the Cinnamomum burmanii or korintje, a name you will rarely encounter on packaging.

Usage

Cinnamon is used in sweet and savoury preparations, and is an ingredient in many spice blends, including ras el hanout and speculaas spices. Common applications of cinnamon include desserts and baked goods, from biscuits and cakes to bread.

By using cinnamon sticks instead of cinnamon powder, the dosage of cinnamon can be easily adjusted to the desired taste, because the stick can be removed during preparation, similar to a bouquet garni or a tea bag.

Features:

• 100% rolled bark of the Cinnamomum verum
• origin: Madagascar
• various diameters, length approx. 5 cm

Assortment

• available in pouch and glass
  
• Stand-up pouches contain 30, 45, 60, 150 and 300 grams respectively
• glass jar contains 30 grams
• larger quantities on request
  

Gift wrapping

• The jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• For an overview of our gift packaging, please refer to the section gift wrapping

Health

Ceylon cinnamon contains relatively little coumarin, which makes the sweet notes predominate, and the slightly bitter undertone that characterizes cassia is absent. Ceylon cinnamon powder also contains hardly any coumarin.

Coumarin is an aromatic substance that inhibits blood clotting and in exceptional cases can cause liver damage.The European Food Safety Authority (EFSA) has banned the addition of synthetically produced coumarin to foods, and set a maximum tolerable daily intake (TDI) of 0.1 mg per kilogram of body weight per day for natural coumarin.

Cassia contains 20 to 400 times as much coumarin as Ceylon cinnamon (0.017 grams per 100 grams).

General advice

• store cinnamon in a dark, dry and cool place
  
• the expiration date is an indication
• best before June 2027 (06/2027)
• cinnamon sticks cannot be frozen

Special question?

The cinnamon sticks are supplied in different diameters. Do you want only thick rolls (easy to dose) or thin ones? Feel free to ask us about the possibilities.

Batch number

The batch number helps us trace which supply an item originates from. It is stated on the packing slip and the invoice