Ceylon Cinnamon Sticks

€3,00 EUR

Weight 50 g 100 g 500 g 1 kg

Cinnamon from Ceylon (also known as "true cinnamon" or "Cinnamomum verum") is the most aromatic and highest quality form of cinnamon in the world. The thin, multi-layered quills of true Ceylon cinnamon are distinguished by their delicate bark rolled in many layers, creating a refined "cigar" of flavor — completely different from the hard and more intense cassia.

The cinnamon we use

We exclusively use the inner thin bark of the quill, hand-harvested and naturally dried. No additives, colorants or processing. The sticks are thin, flexible and multi-layered, characteristic of authentic Ceylon. Unlike cassia, Ceylon is soft, brittle and easily ground.

Botanical identity

Ceylon cinnamon comes from the plant Cinnamomum verum (family Lauraceae) and is cultivated mainly in Sri Lanka. The bark is hand-harvested, dried and rolled into the characteristic multi-layered quills. From antiquity to the Middle Ages, Ceylon cinnamon was one of the most valuable spices in the world and was even used as a form of exchange.

Aroma, color and taste

Color: light brown externally, grayish-yellow internally.
Aroma: rich, sweet, with floral notes, clove and wood.
Taste: soft, slightly sweet, with minimal pungency — completely different from cassia. In beverages, it leaves a warm, clean cinnamon flavor and an intense aromatic profile.

How to use

Place a stick in beverages, milk or tea for a warm cinnamon flavor without powder.
Ideal in meat sauces (lamb, pork) and pilaf-style rice dishes.
Use it as a base for chai, in sweet wines or for flavoring syrups.
Grind it in a mill for freshly ground powder. For ready-made powder, see also Ground Ceylon Cinnamon.