Not all cinnamon is the same. You will mainly come across two types: true Ceylon cinnamon (Cinnamomum verum) from Sri Lanka and the much more common cassia (Cinnamomum cassia), which usually comes from China, Indonesia or Vietnam.
How to tell the sticks apart
- Ceylon cinnamon: many wafer-thin, paper-like layers of bark rolled into each other like a cigar. Light brown and easy to break.
- Cassia: a single thick layer of bark, usually curled in from both sides. Darker, reddish brown and very hard.
Flavour and use
Ceylon cinnamon tastes delicate, sweet and floral – ideal for desserts, porridge, tea, baking and many South Asian curries. Cassia is stronger and hotter.
Coumarin – what you should know
Cassia contains considerably more coumarin than Ceylon cinnamon. The German Federal Institute for Risk Assessment (BfR) recommends paying attention to the amount consumed when using cassia. People who bake or cook with cinnamon often and in larger amounts therefore like to choose Ceylon cinnamon.
Our Ceylon cinnamon "Alba"
The Alba grade is the finest grading: particularly thin sticks with very even layers, peeled and rolled by experienced cinnamon peelers in Sri Lanka.
To the product: Ceylon cinnamon Alba