Sri Lankan Cinnamon or Ceylon cinnamon is the only true cinnamon, scientifically and historically speaking. Other cinnamons, while of the same genus, are technically cassia bark. 

A cheaper and much more harsher and spicy cinnamon.However, for the sake of trade and purchase, all species are considered “cinnamon.” Ceylon Cinnamon is favored by pastry Chefs in Europe for its soft and cleaner cinnamon flavor. A large difference between Ceylon Cinnamon and Cassia Cinnamon is that Ceylon Cinnamon is filled like a cigar and its flesh is soft and brittle and easily broken by hand whereas Cassia Cinnamon or Cassia bark is hardier and woodier and do not break easily by hand. Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is tree-farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. 

Our Cinnamon Comes from Sri Lanka, taste and see the difference you will never go back to the harsher and woodier variety of Cassia, we guarantee it. The spicy and unique flavor, sweet aroma, and warm heat of Cinnamon are derived from an essential oil called cinnamaldehyde and is used for many medicinal purposes such as anti-anti-inflamatory properties and ability to lower blood sugar levels. available in bulk quantities Ceylon Cinnamon is traditionally used in Chinese Five Spice Powder and the Indian spice blend, Garam Masala. 

Commonly used with meat, stews, and vegetables this cinnamon is also great in sweets such as drinks, cookies, cakes, puddings, or bread.