CEYLON CINNAMON
What is Ceylon Cinnamon- ‘True’ Cinnamon
Ceylon Cinnamon, also known as “sweet cinnamon” and “true cinnamon,” is a spice that is revered across the globe for its exceptional flavour and aroma. Grown exclusively in Sri Lanka, it has a unique flavour profile that sets it apart from other types of cinnamon. Its delicate floral-citrusy aroma, combined with a perfect blend of sweetness and softness, makes it the preferred choice of cinnamon lovers worldwide.
Whether you use it as whole sticks, ground powder, or cinnamon extract, Ceylon Cinnamon is an essential ingredient in both sweet and savoury dishes. From poached fruits to homemade jams, to teas and coffee, it adds a distinctive spicy-sweet kick that tantalizes your taste buds.
So, if you want to take your culinary skills to the next level, give Ceylon Cinnamon a try. Trust us; you won’t be disappointed! The Ceylon Cinnamon [Cinnamomum zelanicum] is a plant indigenous to Sri Lanka. This is often referred to as “sweet cinnamon” and “true cinnamon” is considered far superior to the other types of Cinnamon available in the global market because of the historical presence and flavour profile that contains the right flavour, delicately floral-citrusy aroma, and softness while Cassia has a much harsher taste.
Ceylon Cinnamon is one of the beloved spices globally, which provides its characteristic spicy-sweet kick to all manner of sweet and savoury dishes. In the spice aisle, you can find whole cinnamon sticks along with ground cinnamon powder and cinnamon extract.
It pairs especially well with poached fruits, homemade jams, teas, and coffee
When You Buy Ceylon Cinnamon from Imperia Ceylon!
It is obtained from Sri Lanka, previously known as Ceylon. Taste and see the difference and you’ll likely never go back to the Cassia variation.
Whether you buy Ceylon cinnamon in small amounts or bulk quantities, you’ll receive your delivery of premium cinnamon full tilt.
Ceylon cinnamon contains to a smaller extent Coumarin than Cassia Cinnamon. Coumarin is a naturally derived flavouring substance that can be toxic in large quantities.
Our premium Ceylon Cinnamon quills have a uniform thickness and are always all natural, gluten-free, and non-GMO.
Famous Ways of using Ceylon Cinnamon in cooking
Ceylon Cinnamon is a less common and more expensive type of cinnamon. Despite its cost, it is the preferred choice of pastry chefs worldwide due to its soft, delicate, and clean cinnamon flavour. It is commonly used to add a unique flavour to pastries such as baklava, churros, and cinnamon rolls. Ceylon Cinnamon is also extensively used in pies, cookies, and sweet bread when blended into a pumpkin spice mix.
For breakfast, Ceylon Cinnamon is a natural supplement that goes well with cereal, granola, oatmeal, or yogurt. It can also be sprinkled on whole-grain toast or mixed into waffle or pancake batter. It is an excellent addition to roasted vegetables such as a root medley, baked squash, pumpkin, or carrots. Cinnamon is also a dominant flavour in vegetable soups and adds zest to a veggie hash, stuffed eggplant, or peppers. It is also a favourite ingredient for flavouring grains, such as rice and couscous. Cinnamon is widely used in dishes like curry, chilli, or a rich Moroccan stew.
Cinnamon also adds a unique flavour to many beverages, including mulled cider and wine, punch, chai and spicy teas, smoothies, eggnog, and winter coffees. It is commonly used in several spice blends, condiments, and spreads. Cinnamon is typically incorporated as an ingredient in mixes such as Chinese five-spice powder, curry powder, garam masala, Jamaican jerk blends, pumpkin spice mix, and ras el hanout, which is a spice mix with cumin, ginger, turmeric, cinnamon, coriander, pepper, and more.
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Explains why we use ONLY the purest of cinnamon.
Types of Ceylon Cinnamon
ALBA
Alba is the highest quality Ceylon cinnamon which is prepared using the finest and thinnest inner bark of the Ceylon Cinnamon tree. It provides a sweet taste with a slim and slender appearance and has a dynamic flavour and a pleasant aroma. The diameter of the quill ranges from 6mm to 7mm and it contains 45-50 quills per kg.
C5 SPECIAL
C5 Special is the second-best quality cinnamon available in the market and has a diameter ranging from 6mm to 9mm.
C5
C5 grade cinnamon is the third-best quality and is known for its unique taste, character, and excellent flavour. The diameter of the quills belonging to this category is between 6mm to 8mm. It contains 35-40 quills per kg.
C4
C4-grade cinnamon is frequently sought-after due to its elegant fragrance, smoothness, and sweet taste. It has a tan-yellow colour with a formal diameter. It contains 22 to 26 quills per kg and the diameter of the quills ranges from 13mm to 14mm.
M5
M5-grade cinnamon has a thinner appearance and is rough on the surface. It contains 22 to 24 quills per kg and the diameter of the quills ranges from 15mm to 17mm.
M4
M4 grade cinnamon is removed from the chosen parts of high-quality cinnamon. The diameter of the quills ranges from 18mm to 20mm.
H1
H1 grade cinnamon is famous in the South American market and is the most expensive and exceptional part of the rough cinnamon bark. The diameter of the quill is 21-22 mm and it contains 10-12 quills per kg.
H2
H2 grade cinnamon is golden yellow, falls under the premium quality category, and is thicker than H1 grade. It contains the selected portions of the rough cinnamon bark. The diameter of the quills ranges from 23mm to 25mm and it contains 6-8 quills per kg.
CINNAMON QUILLINGS
Cinnamon quillings refer to broken pieces below 200 mm in length, other than quills cut in specified short length, and splits of varying sizes of all grades of cinnamon quills, which may include quantities of chips and featherings.
Cinnamon Feathering
Cinnamon feathering refers to pieces of inner bark obtained by peeling and/or scraping the bark of small twigs and stalks of cinnamon shoots, which may include several chips.
Cinnamon chips
Cinnamon chips refer to the dried outer bark of unpeelable cinnamon stems, branches, and trimmings which have been obtained by chipping or scraping.
Cinnamon Powder
Cinnamon powder refers to the fine powder of cinnamon collected after processing.
Best Ways to Use Ceylon Cinnamon?
Ceylon Cinnamon has a rich history dating back to ancient times. The spice was used by the Ancient Egyptians, Greeks, and Romans for cooking, as a meat preservative, and even in perfumes.
Today, Ceylon Cinnamon is a beloved ingredient in kitchens all over the world. It adds natural sweetness, warmth, and depth of flavour to dishes such as beverages, desserts, entrees, and side dishes.
Across Asia, the Middle East, and North Africa, Ceylon Cinnamon is widely used in savoury dishes. Additionally, the use of Cinnamon oil is highlighted in aromatherapy, holistic applications, alternative medicine, and the pharmaceutical industry. It is an active ingredient in the cosmetic and personal care industry, including the manufacturing of items such as soap, shampoo, perfumes, and face creams.
What Are the Health Benefits of Cinnamon?
Cinnamon is available in various forms including pure cinnamon bark, essential oils, ground spice or extract, each providing health benefits. Cinnamon’s essential oils, such as Eugenol and Cinnamate, have a sweet aromatic scent and provide numerous advantages. It has been used in historic and holistic medicines and has shown to be effective in treating various diseases, including diabetes, cardiovascular disease, and neurodegenerative disorders.
Cinnamon has one of the highest antioxidant levels of any food, and it tops the ORAC (Oxygen Radical Absorbance Capacity) scale, making it an essential component in fighting chronic inflammation. Its list of flavonoid phenolic antioxidants includes Carotenes, Cryptoxanthin, Lutein, and Zeaxanthin, all of which are crucial for maintaining good health.
For thousands of years, cinnamon has been an important medicine, used to treat everything from bronchitis to heart disease. It is believed to lower blood sugar levels and reduce glucose and cholesterol levels in people with type 2 diabetes. Cinnamon is also antimicrobial and antifungal, which is why it is often found in dental hygiene products and sold as cinnamon supplements. It is also a good source of antioxidants, which inhibit the effects of free radicals that can damage cells.
Due to its anti-inflammatory nature, cinnamon is currently being researched for its potential to fight Alzheimer’s disease and symptoms of irritable bowel syndrome and colon cancer. Cinnamon is available in several different forms ranging from pure Cinnamon bark, essential oils, and ground spice or in the extract form all providing health Benefits.
Cinnamon’s essential oils, like Eugenol and Cinnamate, have a sweetly aromatic scent and lavish a host of advantageous properties.
Broadly used in historic and holistic medicines, countless studies have shown it to be effective in treating several diseases including diabetes, cardiovascular disease, and neurodegenerative disorders.
Treasuring some of the soaring antioxidant levels of any food, it tops the ORAC (Oxygen radical absorbance capacity) scale, which makes it a major player against chronic inflammation. Significant among its list of flavonoid phenolic antioxidants are Carotenes, Cryptoxanthin, Lutein, and Zeaxanthin – all important for the continuation of better health.
Cinnamon has been an important medicine for thousands of years, used to treat everything from Bronchitis to Heart disease. Claims that Cinnamon can lower blood sugar levels and reduce glucose and cholesterol levels in people with type 2 Diabetes.
Cinnamon is antimicrobial and antifungal, which is why it’s often found in dental hygiene products and is sold as Cinnamon supplements.
It’s also a good source of antioxidants, substances that inhibit the effect of free radicals (reactive atoms that can damage cells).
Due to its anti-inflammatory nature, cinnamon is currently being researched for its prospective to fight Alzheimer’s disease and symptoms of irritable bowel syndrome and colon cancer.
How is Ceylon Cinnamon Produced?
The cinnamon tree is grown and nurtured for about three years before its bark is harvested twice a year. This takes place after the monsoon seasons that saturate the Western coast of Sri Lanka.
The first harvest of Ceylon Cinnamon can be taken when the bark of the stem turns brown, and the stick’s diameter is around 3-5cm. The stem is then chopped down to a stump, and after a short time, dozens of small shoots spring up from the stump. Before peeling, branches and leaves are removed from the harvested stems, and peeling should take place on the same day of the harvest.
Cinnamon peeling follows an ancient tradition that still demands the use of tools of trade that have been used for generations. It is a specialized task of skilled peelers. The Cinnamon peeler scrapes the rough outer bark of the stem while sitting on the floor and using traditional tools.
The inner bark is rubbed down using a brass rod to smooth the surface and loosen the bark from the hardwood. Then, with the precision of a master surgeon, the peeler splits two parallel slits on the treated stick and carves out the soft inner layer of the bark in one piece, without disfiguring or fragmenting the bark.
These slim and elegant layers of bark are packed inside each other to manufacture rolled and layered quills of Ceylon Cinnamon. Layers and layers of these quills are covered and left to induce for a day before air drying them indoors on roof-level racks for four to seven days.
After achieving a sufficient “tan”, the Cinnamon quills curl into golden-coloured cigar-like rolls, which are trimmed to a length of 106.70cm as specified by the global Cinnamon market. During the secondary packing process, multiple quills are packed in small containers or packets or processed as ground Cinnamon. Cinnamon chips and leaves are used for the extraction of cinnamon bark oil and cinnamon leaf oil.
Finally, the renowned Ceylon Cinnamon products are sent around the world, where they are priced by bakers, culinary enthusiasts, and holistic healers.
CEYLON Cinnamon Vs CASSIA
There are many varieties of Cinnamon. The two most famous types of Cinnamon are Ceylon and Cassia.
Ceylon, or “true Cinnamon,” is frequently well-chosen real Cinnamon and comes from the inner bark of the Cinnamomum verum tree which is indigenous to Sri Lanka and highly fragrant and far superior to common Cinnamon variations.
The word “verum” in this species name comes from the Latin word verum for “true,” and is associated with the reason for being named “true Cinnamon”. Scientific research has substantiated that Ceylon Cinnamon contains a negligible amount of Coumarin, a natural substance that causes blood thinning when consumed in excess compared to cassia and it is within safe limits approved by FAO/WHO.
Ceylon Cinnamon has a distinctive shape, lighter colour, and delicate taste. It also has properties that provide many health benefits.
Cassia Cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum and tends to be a dark brown-red colour with thicker sticks and a rougher texture than Ceylon Cinnamon.
CEYLON CINNAMON |
CASSIA CINNAMON |
| Is tan-brown and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture with a distinctive shape. | It tends to be a dark brown-red colour with thicker sticks and a rougher texture |
| Indigenous to Sri Lanka. | Originated in Southern China and is also known as Chinese Cinnamon |
| Delicate, sweet floral-citrusy aroma, and softness. | Pungent, Harsh full-bodied taste. |
| Thin and paper-like textured bark that forms multiple layers when curled up like cigars. | Uneven thick bark that forms only a few layers when rolled up. |
| A highly valued culinary and medicinal spice-price can be 10 times higher than the Cassia. | Commonly available and cheap. |
|
Contains a negligible amount of Coumarin. Coumarin is a compound found naturally in several plant species, naturally in several plant species, that can be toxic when consumed in large quantities. |
Vibrant source of Coumarin which Can be harmful to the liver and kidneys when consumed daily or regularly. Not a concern for occasional use. |
| Ceylon Cinnamon contains only 0.004% Coumarin or 250 times less than Cassia. This is so low that it is frequently undetectable. | Cassia contains approximately 1% Coumarin. |
| Ceylon cinnamon, derived from the inner bark of the Cinnamomum verum tree and considered “true cinnamon,” is much lower in Coumarin and presents less risk of toxicity with better quality and is much safer. | If you consume large amounts of Cassia or take a supplement, Cassia can be harmful due to the Coumarin content. |
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Ceylon Cinnamon Powder
$1.25 – $22.00 -
Ceylon Cinnamon C4
$2.50 – $48.50 -
Ceylon Cinnamon Quilling’s
$1.50 – $27.50 -
Ceylon Cinnamon H1
$2.25 – $44.00 -
Ceylon Cinnamon C5
$2.75 – $52.00 -
Ceylon Cinnamon C5 Special
$1.50 – $27.50 -
Ceylon Cinnamon ALBA
$3.25 – $64.00
Imperia Ceylon
OUR SPICES 
OUR SPICES
CEYLON CINNAMON
Ceylon Cinnamon is one of the beloved spices globally, which provides its characteristic spicy-sweet kick to all manner of sweet and savoury dishes.
CEYLON PEPPER
Time after time, Black Pepper is described as the “King of spice” and it shares a place on most dinner tables with salt as the most consumed spice in the world.
CEYLON NUTMEG
Nutmeg is a popular spice made from the seeds of Myristica fragrans, a tropical evergreen tree. It has a warm, slightly nutty flavour .
CEYLON CURRY POWDER
Imperia Ceylon Curry powders are a blend of ground, and dried spices, adds flavor to a variety of dishes, including vegetarian, meat, and seafood preparations.
CEYLON CHILLI
Sri Lanka is renowned for its high-quality spices, and its chili is no exception. Grown in diverse agro-climatic regions and handpicked by local farmers, chili maintains its quality and freshness.
OTHER PRODUCTS
Imperia Ceylon carry a wide range of other products from our main variety. Turmeric, Cloves, Nutmeg Powder and Whole and Fenugreek Seeds.