Cinnamon - Ceylon from Madagascar

Long prized as a premium cooking spice, Cinnamon - Ceylon from Madagascar (also known as true cinnamon), is the less common of two main types of cinnamon available in most markets. It has a distinctive shape, a lighter tan-beige colour, and a more complex and delicate taste. It is harder to find and more expensive than the more common cassia variety.  After trying it, you will surely understand why most foodies and chefs agree its worth the extra cost. 

We proudly offer pure and all-natural Cinnamon - Ceylon from Madagascar.  Try it, you will definitely taste the difference!

Available as Powder or Sticks.

What Does It Taste Like?

Cinnamon - Ceylon from Madagascar is sweet, warm and inviting. It is a bit more woodsy and has a more subtle flavour than cassia cinnamon due to its lower volatile oil content. While the taste of Cinnamon - Ceylon from Madagascar is slightly sweet and mild, it is unusually aromatic, giving off a strong and unmistakable scent.

How Is It Used?

Cinnamon - Ceylon from Madagascar adds flair and zest to many recipes from soups and stews to fried rice. It can be a fantastic ingredient for cooking authentic curries, desserts, herbal teas and for beverages such as cinnamon chai latte.

(split)

DESCRIPTION  

Native to Sri Lanka, and only grown in abundance in a few other countries, including Madagascar and southern parts of India, Ceylon cinnamon is made from the inner bark of the Cinnamomum verum tree from which strips of the inner bark are extracted and dried until they curl into rolls known as cinnamon sticks. These can be bought whole or after being ground into powder and then used to add sweetness and warmth to a wide variety of dishes.

​​Cassia cinnamon comes from a different plant species - the Cinnamomum cassia tree, also called Cinnamomum aromaticum.  It originated in Southern China and is also known as Chinese cinnamon.

HEALTH & NUTRITION

The unique properties of Cinnamon - Ceylon from Madagascar come from its essential oils and compounds, which include: Cinnamaldehyde, Cinnamate, Cinnamic acid, and Eugenol.  

Studies suggest that Cinnamaldehyde can potentially reduce cholesterol and inflammation, and may also improve insulin response.  Studies also show that several of cinnamon’s bioactive compounds appear to block a protein called tau from accumulating in the brain.  This is important, as tau buildup is a characteristic of Alzheimer’s disease.  Finally, Ceylon cinnamon contains 250 times less coumarin (a harmful toxin) than cassia. This is an important distinction, particularly if you plan to use it regularly.  

Source: Medicinal properties of 'true' cinnamon (Cinnamomum zeylanicum): a systematic review, “Ranasinghe P, Pigera S, Premakumara GA, Galappaththy P, Constantine GR, Katulanda P., BMC Complement Altern Med. 2013 Oct 22;13:275. doi: 10.1186/1472-6882-13-275. PMID: 24148965; PMCID: PMC3854496.  

NOTE: The information on this website is not intended to be construed as medical advice and is intended for educational and informational purposes only.  We are simply sharing and linking to the latest  information from studies that have been published in highly credible peer-reviewed journals.  We always recommend consulting your physician or a qualified health professional regarding the management of any health conditions and/or before starting or making drastic changes  to your diet.
 

COOKING TIPS

• Use to make a chai latte or infuse herbal drinks.
• Adding a warm spice to curries, just remove the stick before serving.

CUISINES & DISHES

Popular Dishes

• Savory: Cinnamon Beef Stew, Cinnamon Chicken Chili Verde, Apple Salad with Apple Cinnamon Vinaigrette, Cinnamon Beef Noodle Soup.
• Smoothies: Cashew Milk With Cinnamon, Cinnamon Apple Smoothie, Orange-Cinnamon Lassi.
• Sweets: Organic Ceylon Cinnamon Rolls, Baked Cinnamon Donuts, Cinnamon Ginger Biscuits, Cinnamon Apple Sugar Cake

STORAGE

Best to store Cinnamon - Ceylon from Madagascar in an airtight container in a cool, dark place.

Shelf Life: 1-2 Years.