Ceylon cinnamon is native to Sri Lanka (known as Ceylon prior to 1948) and is a rare find in North America. If you or someone you know usually says "I'm not a fan of cinnamon," that's because you've been eating the strong "in your face" tasting cassia variety. Ceylon cinnamon tastes very different and yet preserves that cinnamon flavor you love in cinnamon buns and other baked goods. Try Ceylon and you're in for a wonderful surprise.
- Heirloom variety native to Sri Lanka
- Sourced from the central hills of Sri Lanka†
- Organically grown
Tastes floral and earthy with notes of honey and crystallized ginger.
- Bake into cakes, breads, cupcakes, muffins
- Sprinkle over fresh fruit, yogurt, pancakes, oatmeal, chia pudding and other breakfasts
- Add to your morning coffee and tea for a special treat and mix into smoothies and lattes
- Shake over ice cream, puddings, cheesecake, chocolate tart and other desserts
- Stir into soups, chili, curries and sauces to elevate flavors of other spices you are adding
- Make fresh cinnamon tea: add 1 tablespoon ground Ceylon cinnamon (or substitute 1 stick fresh Ceylon cinnamon) into boiling water and steep for 10 minutes, covered. Strain and enjoy.