Pure Cinnamon has a greater appeal to consumers worldwide due to the adverse toxic effects
of coumarin in Cassia. It has been found that relatively small amounts of Coumarin can
damage the liver of particularly sensitive individuals. This has prompted many consumers to
switch to Ceylon Cinnamon, which has 1250 times less coumarin than Cassia.

Ceylon Cinnamon is also known as Real Cinnamon and over 90% of the global demand is
supplied from Ceylon. The affinity between Cinnamon and Ceylon is so great that the very
botanical name Cinnamomum Zeylanicum is derived from the former Latin name for Ceylon.

The tightly-rolled Ceylon Cinnamon quills are very delicate. They feel like parchment paper,
which you can break apart with your fingertips. This is the preferred Cinnamon in Europe and
Mexico. It's often called for in pickling, spiced pears or peaches, and in the brewing of hot
Cocoa.

You will find its flavor to be quite distinct from Cassia Cinnamon which is sold as Cinnamon
in the USA. Ceylon Cinnamon flavor has a subtle complexity that you won't experience with
the stronger, spicier Cassia. You might even notice the delicate flavor of citrus interwoven in
the scent of Ceylon Cinnamon.

The light, intricate flavor of Ceylon Cinnamon makes it the Cinnamon of choice for dishes
which do not have a lot of conflicting flavors competing. It will star in such dishes as custard,
cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or
mixed into whipped cream.

We ship Ceylon Cinnamon worldwide within days of harvest pure and straight from Ceylon.