Cinnamon 101
Why we love... Our cinnamon
Everything tastes better with Cinnamon. Extracted from the inner bark of the cinnamon tree, the light brown spice gives a fragrant aroma with a cosy and comforting feeling. Ceylon cinnamon’s flavor and aroma is particularly subtle and delicate. Ceylon cinnamon is recognised globally as “True Cinnamon” as other other types of cinnamon in actual fact is cassia (cassia cinnamon). Sri Lanka received its first ever Geographical Indication (GI) certification when the European Union (EU) Commission on 02 February,2022 Granted GI status to Ceylon Cinnamon distinct Ceylon cinnamon from lower quality cassia cinnamon.
Cinnamon a Spice for Kings - History of Cinnamon
Cinnamon is a special spice that goes back to the 8th century where it was used as a special gift to the Kings of Egypt.Cinnamon was also used for its health properties aging back to centuries. Cleopatra used cinnamon oil as part of her “Self-care” regime. Cinnamon has been a key global trading commodity and was considered a status symbol in Europe as far as it became a major motive for the Portuguese to conquer Sri Lanka. Cinnamon is currently grown all around the world, however Sri Lanka is still the go-to place if you want the finest cinnamon in the world. It is believed that cinnamon was first introduced into baking when the Portuguese conquered Sri Lanka in 1505 and was used to bake love cakes.
Not all Cinnamon is created Equal - The Battle between Cinnamon vs Cassia
Ceylon Cinnamon (True Cinnamon) is native to Sri Lanka whilst Cassia cinnamon an be sought out in many Asian countries. Ceylon cinnamon is considered to be the most delicate among the major species of cinnamon. Its flavor is more subdued, less bitter, and has a sweet finish. It has a sweet aromatic smell. Whereas, cassia shares a strong, spicy-sweet flavor, and aroma. Its flavor is extremely bitter when compared to true cinnamon. It produces a burning aftertaste once consumed. Cassia Cinnamon contains 95% Cinnamaldehyde in its oils whilst Ceylon Cinnamon contains 50 - 63% of its oils in Cinnamaldehyde which as a result gives Ceylon Cinnamon a milder flavor. However, Cassia cinnamon consumption can sometimes end up with bad news. Consuming large amounts of the variety is considered to be unsafe due to its high composition of coumarin. At the end of the day, Ceylon cinnamon is the better quality and safer form of cinnamon for everyday use.
Harvesting 'True Cinnamon': The story of Our Ceylon Cinnamon
Harvesting Ceylon Cinnamon is a delicate process that involves years of skills and dedication and is considered a generational craft in Sri Lanka. Even the most skilled workers can make only a few pounds of quills a day.
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