Ceylon Cinnamon
Cinnamomum verum
Pronunciation: seh-LOHN sih-nuh-min
Light, sweet, floral spice with soft warmth
Delicate, gently sweet ‘true’ cinnamon with paper-thin quills and a clean finish. A baker’s best friend and a chai essential.
CoolingSweetAromaticGreat with: Cardamom • Clove • Vanilla +
Did you know?
‘True’ Ceylon cinnamon is lighter and more delicate than cassia, with ultra-thin, rolled quills.
Health benefits
- Traditionally used to support balanced digestion
- Commonly enjoyed in warming blends and teas
- Naturally aromatic-helps cut down added sugar in desserts
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Fragrant base for chai and desserts; adds round sweetness to stews and Middle Eastern dishes.
Medicinal: Referenced in traditional systems for digestive comfort and warming the body.
In food
- Chai blends
- Rice puddings
- Cinnamon sugar toast
- Stews & tagines
- Baking
In drinks
- Masala chai
- Cinnamon honey water
- Spiced hot chocolate
Rituals & blends
- Festive desserts
- Mulling blends in winter
Origin & sourcing
- Country
- Sri Lanka
- Region
- Southern Province
- Method
- Hand-peeled inner bark; sun-dried and rolled into quills
- Season
- May–October
- Processing
- Delicate peeling, grading, and tight quilling for uniform aroma
- Certs
- Single-origin (estate-level)
Storage tips
Keep whole quills airtight; grind fresh for maximum aroma.