Ceylon Cinnamon

What Is Ceylon Cinnamon?

Ceylon cinnamon (Cinnamomum verum) is a spice native to Sri Lanka (formerly Ceylon), also known as “true cinnamon.” It's recognized by the way the tree's thin inner bark curls into itself as it dries, forming thin, many-layered, easily crumbled sticks.

It's different from the more common “cassia” cinnamon: cassia is thicker, single-layered-hard and has a sharper sweet taste. Ceylon cinnamon's aroma is softer, sweeter and more floral; it also naturally contains far less of a compound called coumarin than cassia.

Nutritional Values of Ceylon Cinnamon

Since Ceylon cinnamon is used in very small amounts as a spice, its contribution to a meal's nutritional value is negligible; so a detailed nutrition table isn't given here. Its notable feature is markedly lower coumarin compared to cassia cinnamon.

How Should Ceylon Cinnamon Be Used?

Ceylon cinnamon, as a softly aromatic spice, is used in small amounts in desserts and dishes. Unlike cassia cinnamon, its low coumarin makes it stand out as a more suitable choice for those who use cinnamon often and in quantity.

This information is general; Ceylon cinnamon is a food, not a substitute for medical treatment.

How to Choose Ceylon Cinnamon?

Good Ceylon cinnamon has thin sticks, a light brown color, many layers rolled together (like a cigar), and crumbles easily by hand. Thick, single-layered and very hard sticks are mostly cassia; the label and appearance should be checked for the aroma and coumarin difference.

• Sticks should be thin, many-layered and rolled
• Color light brown, should crumble easily
• Thick-hard sticks are mostly cassia

How to Store Ceylon Cinnamon?

Ceylon cinnamon is stored in a sealed container, in a cool, dry and dark place; the stick form keeps its aroma longer than the powdered form. Ground cinnamon loses its scent over time, so it should be consumed within a reasonable period.

Using Ceylon Cinnamon in the Kitchen

Ceylon cinnamon is used in desserts (rice pudding, milk pudding, apple desserts), hot drinks (salep, cinnamon milk), jams-compotes and some meat-rice dishes. The stick is added to the cooking liquid for aroma, while the powder is sprinkled directly; its soft taste especially suits delicate desserts.

What Is the Difference Between Ceylon and Cassia Cinnamon?

Ceylon cinnamon is thin-layered, light-colored, soft-sweet and low in coumarin; cassia is thick, dark, hard, has a sharper sweetness and higher coumarin. For frequent cinnamon consumers, the Ceylon variety stands out.

Frequently Asked Questions

What is coumarin, and why does it matter?

Coumarin is a compound naturally found in cinnamon, and some people prefer to avoid very high amounts of it. Since cassia cinnamon contains it notably more, those who use cinnamon often and in quantity may prefer the low-coumarin Ceylon cinnamon.

Why is Ceylon cinnamon called “true cinnamon”?

It's called “true cinnamon” because it's considered the original cinnamon species botanically; the widely available cassia is a related species.

What does Ceylon cinnamon taste like?

It's soft, sweet and floral; it gives a more elegant and balanced aroma compared to cassia's sharpness.