Ceylon cinnamon, sticks

Ceylon cinnamon, sticks


Country of origin:

Sri Lanka

Brief description:

Bark of the cinnamon tree of the laurel family.


Spicy, sweet with a spicy kick. The aroma of real Ceylon cinnamon evokes a feeling of coziness and relaxation.

Warm and sweet with a sharp taste, with which Ceylon cinnamon enhances dishes, and its unforgettable aroma has been familiar to people for many centuries. However, there is no other spice whose place of growth would be shrouded in so many mysteries and mystifications.

At the beginning of the last century, cinnamon was worth almost 15 times more than silver, and in ancient Greece, 35 kg of cinnamon gave 5 kg of gold, which was still not very expensive. In some countries, 1 kg of cinnamon was exchanged for 1 kg of gold. And the Arabs should be “thanked” for this, who convinced the buyers that cinnamon is obtained by taking it from huge birds, whose nests are made of cinnamon sticks, through inhuman efforts and great risk. Such fables provided the Arabs with a monopoly on the spice trade for 3,000 years. A change in the pricing policy of cinnamon was made by the Portuguese, who arrived in Sri Lanka at the beginning of the 15th century and discovered the real source of the spice’s origin there. Without thinking long, the Portuguese overthrew the local lords, destroyed the dissenters, captured the entire island, taking control of the spice trade.

Did you know that this ancient spice has one of the highest levels of antioxidant properties among all spices?

Derived from the bark of the Ceylon cinnamon tree, this sweet and peppery spice is scientifically known as Cinnamonum verum and comes in over a hundred varieties, with Ceylon cinnamon (or true cinnamon) and Chinese cinnamon (cassia) being the two most widely used varieties.

The use of cinnamon in cooking

As a rule, a whole cinnamon bark is put at the beginning of cooking a dish or drink. Ground cinnamon is added during cooking or at the very end.

  1. Spicy drinks are prepared from whole or broken bark: tea, coffee, compote, mulled wine, milk drinks
  2. In combination with other spices, it is used to give a sweet and spicy aroma to sauces, vegetables, fish and meat dishes.
    It is placed in water or oil at the very beginning of cooking.
  3. Ground cinnamon is used in baking, desserts, and sprinkled on fruit dishes, cereals, and cheese dishes.
  4. In India, cinnamon is used in its entirety. Pieces of bark together with other whole spices are fried in boiling oil until they open (this is important for the aroma to develop), then other components are added – vegetables, yogurt, milk.
  5. Meat or vegetables are cooked in a fragrant sauce. Before serving, pieces are removed from the dish, but sometimes they are kept as an aromatic decoration.

Cinnamon goes well with many spices and is part of many famous mixtures: garam masala, curry, masala for tea, masala for coffee.

You can read about the use of Ceylon cinnamon sticks in traditional medicine and Ayurveda HERE

Part Used: Bark
Energy: warms VK-P +
Precautions: high pitta, painful conditions with the threat of bleeding

Weight0.100 g

100 г, 20 г, 40 г


Low glycemic index, Organic


In cooking, cosmetology, traditional medicine and Ayurveda, soap making, in the manufacture of candles, in domestic life

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%


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