Ceylon cinnamon sticks

Ceylon cinnamon is called 'true cinnamon', and rightly so, because that is the botanical name. You recognize Ceylon cinnamon immediately by the thin layers of bark and the way they are rolled, and the fantastic scent!

Ceylon cinnamon is the dried bark of a tree found only in certain humid, tropical regions, such as on (formerly) Ceylon, now called Sri Lanka. This cinnamon comes from the young shoots of the tree and has been carefully stripped of its woody layer. As a result, the cinnamon is supple and full of aroma.

Only the bark of young shoots is suitable for making cinnamon. To this end, the new, six-month-old young shoots are sawn off once every two years and only then peeled. The cinnamon tree has the ability to continually form fresh shoots, allowing the bark to be harvested every few years.

The quality of cinnamon depends on the quality of the tree, the age of the shoots (the older the branches, the lower the quality), the peeling method, and the drying method. By removing the less aromatic, woody layers, the bark becomes more supple and, overall, more aromatic. Properly peeled bark contains 0.5 to 1% essential oil, cinnamaldehyde. Lower quality Ceylon cinnamon is not only less aromatic but also more bitter.

The smaller pieces of bark are rolled into longer lengths, creating a one-meter-long roll. Only when this long roll has dried sufficiently are the 'sticks' cut from it.

Ceylon cinnamon makes up only a small part of total cinnamon production, which consists mainly of the thicker, less aromatic bark of other cinnamon cultures (cassia). The best Ceylon cinnamon comes from Sri Lanka and Madagascar. Much ground cinnamon originates from Indonesia from Cinnamomum burmanii, or korintje, a name you will rarely see on packaging.

Usage

Cinnamon is used in sweet and savory dishes and is an ingredient in many spice blends, including ras el hanout and speculaas spice mix. Common uses of cinnamon are in desserts and baked goods, from cookies and cakes to bread.

By using cinnamon sticks instead of powder, the cinnamon dosage can be precisely adjusted to the desired taste, as the stick can be removed during preparation, similar to a bouquet garni or a tea bag.

Features:

• 100% rolled bark of the Cinnamomum verum
• origin: Sri Lanka (formerly Ceylon)
• from organic farming
• various diameters, stick length approx 8 cm - average 5 grams per piece

Assortment

• available only in a stand-up pouch
• Larger quantities on request
  

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the section. gift packaging

Health

Ceylon cinnamon contains relatively little coumarin, causing the sweet notes to predominate, while the slightly bitter undertone characteristic of cassia is absent. Ceylon cinnamon powder also contains hardly any coumarin.

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

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

General advice

• Store cinnamon in a dark, dry, and cool place.
  
• The expiration date is an indication.
• best before September 2027 (09-2027)
• cinnamon sticks cannot be frozen

Special question?

The cinnamon sticks are supplied in various diameters. Would you prefer only thick rolls (easy to portion) or thin ones? Feel free to ask us.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.