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Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
Ceylon Cinnamon or "True Cinnamon" - NEW Harvest
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Ceylon Cinnamon or "True Cinnamon" - NEW Harvest

£3.39
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Spice Origin Ceylon Cinnamon is "true cinnamon" sourced directly from farmers in Sri Lanka. Ceylon Cinnamon is relatively rare and is graded as the fourth most expensive spice in the world. 80%-90% of the world’s production comes from Sri Lanka and should not be confused with Cinnamon Cassia which predominantly comes from Indonesia, China and Vietnam.

Cinnamomum verum and Cinnamomum cassia are totally different spices. The major difference is coumarin content of each spice. C. verum contains ultra-low coumarin content compared to cassia and its varieties. In 2006, Germany’s Federal Institute for Risk Assessment (BfR) has warned against regular usage of cassia, due to its higher coumarin content.

Botanic
Cinnamomum verum
Origin Karunapuram, Sri Lanka
Farmer Wimalaweera Silva
Harvested September 2022
Cinnamon flowers start in February, and the first harvests are typically taken from March and continue throughout the year until October. The rainy season from November through December produces very low yield in this time.
Generally, the first harvest of cinnamon can be taken after 2 to 3 years of planting age and two harvests can be taken per year from each tree.
The ancient hand-crafted process of slicing the naturally dried inner bark of the tree is still practiced today. The tighter the quills the higher the grade of Ceylon. The Sri Lankan grading system divides the cinnamon quills into four groups:
  • Alba, less than 6 mm (0.24 in) in diameter
  • Continental, less than 16 mm (0.63 in) in diameter
  • Mexican, less than 19 mm (0.75 in) in diameter
  • Hamburg, less than 32 mm (1.3 in) in diameter
 Our Ceylon Cinnamon can be purchased whole in sticks or ground.
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