Ceylon cinnamon is called "real cinnamon” also its botanical name (Cinnamomum verum). You can recognize this real cinnamon to the thin layers of bark and the way it is rolled.

Ceylon cinnamon or 'real' cinnamon is the dried bark of a tree that occurs only in certain humid tropical areas, such as at (former) Ceylon, now Sri Lanka. This cinnamon is derived from the young shoots of the tree that have been carefully stripped.

Only the bark of young shoots is suitable for making cinnamon. To this end, the new six-month-old young runners are cut off every two years to be peeled afterwards. The cinnamon tree has the ability to produce fresh shoots again and again foliage, allowing the bark to be harvested every couple of years.

The quality of cinnamon depends on the quality of the tree, the age of the shoots (the older the branches, the less the quality), the way of peeling and the way of drying. Removing the less aromatic, undiluted layers makes the bast smoother and overall more aromatic. The properly washed bast contains 0.5 to 1% essential oil, cinnamaldehyde. Lesser quality Ceylon panel is not only less aromatic, but also bitter.

The smaller pieces of bast are rolled in larger lengths, resulting in a meter long roll. After this long roll is sufficiently dried the smaler ‘sticks’ are cut. Our cinnamon is cut into pieces of 65mm.

Ceylon cinnamon is only a small part of the total ‘cinnamon’ production, which consists mainly of the thicker, less aromatic bark of other cinnamon cultures (cassia). Most Ceylon cinnamon comes from Sri Lanka, or like the cinnamon we supply, from Madagascar. A lot of ground cinnamon originates from Indonesia of the Cinnamomum burmanii or korintje, a name you will rarely encounter on packaging.


Cinnamon is used in sweet and savory preparations, and is a component of many spice mixtures, including Ras El Hanout. Common uses of cinnamon are desserts and baking products, from cake and cookies to bread.

By using a (part of a) cinnamon stick instead of powder, the cinnamon dose can be adjusted to the desired taste, because the stick can be taken out during preparation, similar to a bouquet garni or tea bag. Ceylon cinnamon can be ground at home without any problems. Cassia, on the other hand, is so hard that it has to be preprocessed first to prevent the milling mechanism from the spice mill from being damaged.


  • 100% stigmas of the Crocus sativus
  • origin: Morocco, Taliouine
  • harvest 2018


  • Available in glass jars with 1, 2 or 5 sachets of 1 gram each
  • larger quantities on request

Gift packages

  • the cubic box is suitable for packaging one glass jar and is supplied with a sheet of black tissue paper
  • the flat box has a flat 'velvet' inlay, and is suitable for  our small and medium-sized pouches (150 and 250 ml), marked with an arterisk *. Capacity: 4-5 bags, depending on the type of spice
  • for further details (and images) of our gift packaging, please refer to the product page


Ceylon cinnamon contains relatively little coumarin, so that the sweet tones predominate, and the slightly bitter undertone that characterizes cassia is lacking. There is hardly any coumarin in Ceylon cinnamon powder either.

Coumarin is an aromatic substance that inhibits blood clotting and can cause liver damage in exceptional cases. The European Food Safety Authority (EFSA) has banned the addition of synthetically produced coumarin to nutrients, and has set a maximum allowable daily intake (TDI) of 0.1 mg per kilogram of body weight per day for natural coumarin.

Cassia contains 20 to 400 times as much coumarin as Ceylon cinnamon (0.017 grams per 100 grams).

General advice

  • keep your cinnamon in a dry and pretty cool place
  • the expiry date is meant as an indication
  • cinnamon sticks cannot be frozen

Best before

  • september 2021

Botanical name
Lauraceae (laurels) Cinnamomum verum
No additions 100% dried bark
Allergen information
Contains no allergenes

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Ceylon cinnamon

  • €3.80

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