Organic Ceylon Cinnamon Sticks, Premium Grade, USDA Certified Organic

Product Description: Ceylon Flavors

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The Difference between Cinnamon and Real Cinnamon: What many of us don't know is that cinnamon is most commonly found in two forms: Ceylon cinnamon and Cassia cinnamon. In fact, the Cassia version is the one commonly found in the market, and it is commonly known as cinnamon.

Ceylon cinnamon has a lighter color and smoother texture, with a more delicate and slightly sweeter taste compared to Cassia cinnamon. Ceylon cinnamon sticks also tend to be softer and crumblier than their Cassia counterparts. Ceylon cinnamon is often referred to as the "true cinnamon" or "real cinnamon," and it is primarily produced in Sri Lanka. Cassia cinnamon, on the other hand, is usually a mixture of many different types of cinnamon.

One of the biggest differences between Cassia and Ceylon cinnamons is that Ceylon cinnamon contains a lot less coumarin (less than 0.004%) compared to Cassia. Coumarin is a natural compound found in cinnamon, and high amounts of its consumption can pose health risks.

Ceylon Cinnamon Sticks: Our Ceylon cinnamon comes directly from our farmers in Sri Lanka. All Ceylon cinnamon sticks are hand-selected before being packed in a craft, resealable stand-up pouch.

About Ceylon: In 1948, the British Colony of Ceylon was granted independence and became Ceylon. In 1972, the country became a republic within the Commonwealth, and its name was changed to Sri Lanka.

Sri Lanka is an island country in South Asia, located in the Indian Ocean, southwest of the Bay of Bengal and southeast of the Arabian Sea. It is geographically separated from the Indian subcontinent by the Gulf of Mannar and the Palk Strait. Sri Jayawardenepura Kotte is its legislative capital, and Colombo is its largest city and center of commerce.

Ceylon or True Cinnamon: - Delicate and mildly sweet flavor - A highly valued culinary and medicinal spice - Has a much lower coumarin rate, less than 0.0004% - More expensive than Cassia cinnamon - Lighter brown in color - Fragile and easily broken - Native to Sri Lanka

Cassia Cinnamon: - Very strong and spicy flavor when compared to Ceylon cinnamon - Considered lower quality and less safe - Coumarin rate is higher than 0.5% - Commonly available and cheaper - Reddish-dark brown in color - Uneven, thick bark that forms only a few layers when rolled up - Tough and difficult to grind to powder - Native to China, India, Indonesia, and Vietnam

In conclusion, understanding the differences between Ceylon and Cassia cinnamons is crucial to ensure you are getting the real, high-quality "true cinnamon" that meets your expectations. We recommend grinding Ceylon cinnamon before using it in a recipe for the best results in terms of flavor and aroma.

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