Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India.
It’s made from the inner bark of the Cinnamomum verum tree.
Ceylon is tan-brown in colour and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.
Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety.
It’s described as having a delicate and mildly sweet flavour suitable for desserts.
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