Cinnamon from Ceylon, commonly referred to as “True Cinnamon”, is a variety of cinnamon that is native to the island nation of Sri Lanka. In comparison to the more common cassia kind, it is considered to be among the highest quality cinnamon found anywhere in the globe. In its long history, Sri Lanka (formerly known as Ceylon) has been subject to some severe foreign invasions, the primary motivation for which was to seize control of the cinnamon trade in Ceylon.
The production of cinnamon from Ceylon is a labor-intensive process, and certain phases require personnel who are skilled and trained.
In comparison to cassia, it has a more delicate, luxurious, and sweet flavor as well as a different texture and odor. In addition, cinnamon from Ceylon is loaded with beneficial elements and has an exceptionally low amount of the cancer-causing coumarin that cassia does to a significant degree.
In contrast to standard cinnamon powders, the powder that we produce at Born in Nature is made from the highest cinnamon grades available, such as C5 and Alba quills. As a result, it may be more expensive than the standard Ceylon Cinnamon powders that are available on the market; nonetheless, the quality of the powder is unrivaled.
MOQ: 5kg
Appearance: Light brown color fine powder with a reddish tint (100 mesh).
Flavour: Delicate, sweet and slightly woody taste. It is considered less pungent than other types of cinnamon.
Odor: Ceylon cinnamon has a warm and sweet aroma, with a hint of clove and citrus.
Packaging: Corrugated carton with inner alufoil bag
Preservatives/Additives: No
Shelf life: 2 years
Storage conditions: Should be kept in a clean, dry place at room temperature.
Ceylon cinnamon powder is believed to have many potential health benefits. Some of the most well-known benefits include:
Anti-inflammatory properties: Cinnamon contains compounds called cinnamaldehyde and cinnamic acid, which have anti-inflammatory effects on the body.
Antioxidant properties: Ceylon cinnamon is a rich source of antioxidants, which can help protect the body against damage caused by harmful molecules called free radicals.
Blood sugar control: Cinnamon help improve insulin sensitivity and lower blood sugar levels, which makes it potentially useful for people with diabetes.
Heart health: Some studies have suggested that regular consumption of cinnamon can lower cholesterol levels and reduce the risk of heart disease.
Brain function: Cinnamon has been found to improve cognitive function and memory in some studies.
Anti-cancer properties: Some laboratory studies have suggested that cinnamon may have anti-cancer properties.
Born in Nature Ceylon Cinnamon powder can be used in a wide range of culinary and non-culinary applications. Some common uses include:
Cooking: Ceylon cinnamon powder is a popular spice used in cooking and baking. It is often used to flavor sweet and savory dishes, such as pies, cakes, curries, stews, and marinades.
Ingredient of Food Processing: It is widely used in cereal bars, breakfast cereals, oatmeal, cookies and snacks as an ingredient.
Beverages: Ceylon cinnamon powder is a common ingredient in hot drinks such as tea and coffee, as well as in cold drinks like smoothies and lattes.
Desserts: Ceylon cinnamon powder is used in a variety of desserts, including cakes, cookies, and pastries.
Meat dishes: Ceylon cinnamon powder is often used to flavor meat dishes, such as stews, curries, and marinades.
Health supplements: Born in Nature Cinnamon powder can be used for encapsulation due to its exceptional quality and also as an ingredient of health supplements.
Toiletries and cosmetics: Ceylon cinnamon powder can be used as a natural ingredient in soaps, lotions, scrubs, and other toiletries, due to its anti-bacterial and anti-fungal properties.
Difference between Ceylon Cinnamon & Cassia
Ceylon cinnamon and cassia are produced from completely different types of trees and have distinct differences in health and nutritional content even though they are somewhat similar in organoleptic characteristics.
Flavor & appearance difference: Ceylon cinnamon is considered to be milder and sweeter, while cassia cinnamon is considered to be stronger and more pungent. Ceylon cinnamon is lighter in color, thinner in bark and the layers of the bark can be easily separated. Cassia cinnamon is thicker, harder and generally darker.
Another difference is in the nutritional content: Ceylon cinnamon is lower in coumarin, a natural substance that can act as a blood thinner, while Cassia cinnamon is relatively high in coumarin. This means that excessive consumption of Cassia cinnamon can cause toxicity and harm to the liver.
Ceylon cinnamon is considered to be a more premium product and is more expensive than cassia cinnamon.
Ceylon cinnamon is used primarily in sweet dishes and as an addition to light-colored dishes, as it does not affect the color of the dish, whereas Cassia cinnamon is often used in savory dishes and darker colored dishes due to its darker color.
In summary, Ceylon cinnamon is considered to be the true higher-quality cinnamon, whereas Cassia is commonly available substitute due to its similarities of flavor profiles, and should be consumed in moderation due to harmful substances in it.
