Cinnamon, Ceylon, "True"
Recipes & Uses
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Native to Ceylon (Sri Lanka) and still grown there today, this is the preferred cinnamon in England and Mexico. We refer to this as “true” cinnamon because that is exactly what it is, the bark of a cinnamon tree. In the States, what we know as cinnamon is really the bark of a cassia tree.In 1500 B.C. the Egyptian Queen Hatsheput used cinnamon in her perfumes.
We grind Ceylon “true” cinnamon in small batches weekly to ensure freshness. This is especially important with Ceylon because of its low volatile oil level (between 1-2%), which means it can lose its flavor rapidly after ground. The flavor of Ceylon “true” cinnamon is not quite as strong as cassia, but is sweeter and has a hint of citrus.