Ceylon Cinnamon


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Ceylon Cinnamon, also known as Cinnamon Zeylanicium, produced mainly in Sri Lanka (90% of the world production). It has a mild sweet taste with hints of citrus, and has a light to medium reddish brown color. Layers of cinnamon tree barks are rolled together to get a thick stick of cinnamon. Unlike other cheap cinnamon that is commonly used, Ceylon Cinnamon has very low coumarin. Coumarin is known to cause liver damage in some people. Ceylon Cinnamon, also called True Cinnamon, has a softer and subtle taste and is far more crumbly since the bark is thinner and fragile. These should not be used for decorations or crafts. Use them to delicately flavor foods or drinks.