"True" Cinnamon
True Ceylon Cinnamon, also known as “true” cinnamon, is the dried inner bark of the Cinnamon tree (zeylunicum) that is harvested during the rainy season in Sri Lanka from May to December. The Cinnamon tree can grow to 65 feet (20 meters) high.
Each Cinnamon stick is hand rolled with skilful technique. True Ceylon Cinnamon is the only true Cinnamon containing no Coumarin, and the highest volatile oil content with countless health benefits. Sri Lanka is the largest producer and exporter of True Ceylon Cinnamon with more than 90% of the global market share.
Cassia & Ceylon Cinnamon
There are different types of Cinnamon that originate from and grow in different places. And they all taste a bit different from one another.
Cinnamon is separated into two main categories: Cassia Cinnamon and Ceylon Cinnamon. Cassia Cinnamon is rougher in texture, darker in colour, and rolled in thicker sheets than Ceylon Cinnamon.
Now, let’s talk about Ceylon Cinnamon, a variety sometimes referred to “true” Cinnamon” and native to Sri Lanka. When Ceylon Cinnamon is harvested, the sheets that are taken from the tree are usually processed by hand and rolled into flat layers that are much thinner and finer in texture.
Cassia Cinnamon is “alternative” Cinnamon and Cassia contains Coumarin which can be Toxic in large doses and there are many other side effects as well.
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