Cinnamon, ground, variety: Ceylon (Organic & Raw) 60 g

Cinnamon. For us, it is the quintessential Christmas spice. As an ingredient in baked apples, desserts, cookies, and more, it beguiles all the senses during the cold season with its aromatic, woody, and warm scent.

But what is actually special about cinnamon, and what differences are there?
Cinnamon is one of the oldest spices in the world and has been traded as an expensive treasure for thousands of years. The cinnamon tree belongs to the laurel family and originally comes from the tropics of Asia.

There are different types of cinnamon, and the differences in quality between them are not insignificant. The so-called Ceylon cinnamon is considered "true" cinnamon. In addition, there is Chinese or cassia cinnamon.

To produce Ceylon cinnamon, the outer bark of the cinnamon tree is peeled by hand, and the thin layers of cinnamon bark are layered on top of each other and rolled up. This forms the typical, highly aromatic cinnamon sticks, which exude a sophisticated aroma smelling of woods, laurel, and cloves, with subtle nuances of vanilla and orange peel. Cassia cinnamon, on the other hand, is often perceived as more monotonous and, due to its higher tannin content, more bitter. Visually, the cassia variety can be recognized by the sticks, which are both thicker and less tightly rolled.

To produce our cinnamon, the dried and rolled Ceylon sticks are carefully ground. The raw materials come from certified organic cultivation in Sri Lanka and are of the highest raw-food quality. In ground form, Ceylon cinnamon has a light brown color and possesses an aroma just as intense as the whole Ceylon cinnamon sticks.