VARIANTS
ground - (true cinnamon)
5" quills - (true cinnamon)
Please note: In the U.S., “cinnamon” in recipes almost always refers to cassia, which is bolder and spicier than Ceylon cinnamon—a completely different variety.
Ceylon cinnamon, often called “true cinnamon,” is prized for its delicate, nuanced flavor. Unlike the bold heat of cassia cinnamon, this finely ground Ceylon variety leans into soft, sweet spice with warm, woodsy undertones. Its aroma is inviting yet refined, offering gentle layers of spice without overwhelming the palate.
This particular grind has a rich brick-red hue and a slightly airy texture, dispersing easily into batters, spice blends, and warm beverages. While Ceylon cinnamon is naturally milder than cassia, this batch carries a touch more sweetness up front, making it a great choice for both sweet and savory dishes. Stir it into oatmeal, sprinkle over roasted fruit, or use it to enhance curries and braises with subtle complexity.
Without the intensity of cassia’s spice bite, Ceylon cinnamon allows other flavors to shine while adding depth and balance.
Ceylon cinnamon (Cinnamomum verum) is often confused with cassia cinnamon (Cinnamomum cassia). In the U.S., “cinnamon” almost always refers to cassia, which has a bolder, spicier kick. Ceylon cinnamon is milder and naturally sweeter, with delicate woodsy notes. Many recipes don’t specify the type, but the flavor differences are significant.
Ceylon cinnamon is a staple in Latin American, Middle Eastern, Indian, and Southeast Asian cuisines. In Mexican cooking, it flavors traditional hot chocolate, arroz con leche, and mole sauces. In Indian and Sri Lankan cuisine, it’s used in curries, garam masala, and chai blends. Middle Eastern dishes incorporate it into slow-cooked meats, rice pilafs, and desserts.
