Sri Lankan Cinnamon is also known as Ceylon Cinnamon. Ceylon Cinnamon and Sri Lanka's affinity is so strong that the botanical name of the spice - Cinnamomum Zeylanicum is derived from the island's former Latin name.
Sri Lanka commands more than 85% of the world real Cinnamon market. The allure and quality of Sri Lanka's Cinnamon, first drove Western merchants to brave the unknown oceans in search of the “Spice Island of Ceylon”. Ceylon was colonized in the early 1600’s by the Portuguese for that same reason and continued to be re-colonized by the Dutch and finally the British for Sri Lanka's exotic spice Cinnamon.
Cinnamon is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is used in the preparation of chocolate, especially in Mexico. Cinnamon is also used in the preparation of dessert, such as apple pie, donuts and cinnamon buns as well as spicy candies, tea, coffee hot cocoa and liquors. True cinnamon, rather than Cassia is more suitable for use in sweet dishes. In the Middle East it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavor cereals, bread-based dishes, and fruits, especially apples; a cinnamon sugar mixture is even sold separately for such purposes. Cinnamon can also be used in pickling. Cinnamon bark is one of the few spices that can be consumed directly. Cinnamon powder has long been an important spice in Persian cuisine.
We ship Ceylon Cinnamon worldwide - pure, natural and straight from Ceylon, within days of harvest.