Cinnamon – Ceylon Sticks

Ceylon cinnamon, Cinnamomum verum, is often called “true cinnamon” and is native to Sri Lanka, formerly known as Ceylon. It is known for its delicate, sweet flavor and mild citrusy notes, making it softer and less spicy than the more common cassia varieties. Ceylon cinnamon sticks are easily recognized by their thin, papery layers of bark that curl together to form light, fragile quills.

Ceylon cinnamon has been treasured for centuries as a culinary spice and traditional botanical. Sri Lanka has a long history of cinnamon cultivation, and the spice became an important part of the ancient trade routes connecting Asia, the Middle East, and Europe. Its value eventually drew European colonial powers to control the island’s lucrative cinnamon trade.

The sticks are made by carefully removing the inner bark of the cinnamon tree, which naturally curls as it dries. Ceylon cinnamon can be steeped in teas, simmered in recipes, added to warm drinks, or ground for use in baking and spice blends. Its gentle sweetness and complex aroma make it especially well suited for recipes where a softer cinnamon flavor is desired.