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

Cinnamon. Here in Germany, it is considered the quintessential Christmas spice. As an ingredient in baked apples, desserts, cookies, and more, it captivates all senses in the cold season with its aromatic, woody-warm flavor.

But what is so special about cinnamon and what differences are there? Cinnamon is one of the oldest spices in the world and was traded as a costly treasure thousands of years ago. The cinnamon tree belongs to the laurel family and originally comes from the tropics of Asia.

There are different types of cinnamon, and their quality differences are significant. So-called Ceylon cinnamon is considered "true" cinnamon. In addition, there is China or Cassia cinnamon.

For the production of Ceylon cinnamon, the outer bark of the cinnamon tree is peeled by hand, and the thin cinnamon bark layers are laid on top of each other and rolled up. This forms the typical, highly aromatic cinnamon sticks, which exude a noble aroma of wood, laurel, and cloves with fine nuances of vanilla and orange peel. Cassia cinnamon, on the other hand, is often perceived as more monotonous and bitter due to its higher tannin content. Visually, the Cassia variety can be recognized by its thicker and less densely rolled sticks.

For the production of our cinnamon, the dried and rolled Ceylon sticks are carefully ground. The raw materials come from controlled organic cultivation in Sri Lanka and are of the best raw food quality. In powdered form, Ceylon cinnamon has a light brown color and an aroma as intense as whole Ceylon cinnamon sticks.

Ingredients: Organic Ceylon cinnamon powder

Shipping Information

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Returns

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