Spice Origin Ceylon Cinnamonis "true cinnamon" sourced directly from farmers in Sri Lanka. Ceylon Cinnamon is relatively rare andis 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 verumandCinnamomum cassiaare totally different spices. The major difference is coumarin content of each spice.C. verumcontainsultra-low coumarincontent compared to cassia and its varieties. In 2006, Germany’s Federal Institute for Risk Assessment(BfR) has warnedagainst regular usage of cassia, due to its higher coumarin content.
| Botanic | Cinnamomum verum |
| Origin | Karunapuram,Sri Lanka |
| Farmer | Wimalaweera Silva |
| Harvested | September2022 |
Cinnamonflowers start in February, and the first harvests are typically takenfrom 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 ofcinnamoncan 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 treeis 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 6mm (0.24in) in diameter
- Continental, less than 16mm (0.63in) in diameter
- Mexican, less than 19mm (0.75in) in diameter
- Hamburg, less than 32mm (1.3in) in diameter
Our Ceylon Cinnamon can be purchased whole in sticks or ground.
