Cinnamon is a spice that is made from the bark of several type of tree species from the genus Cinnamomun.   Since the beginning of trade cinnamon has been used in sweet and savory creations.  Its use is even dates to the Egyptian era and was used as a perfuming agent in the embalming process.  Celyon cinnamon specifically refers to Cinnamomun verum, a small evergreen tree that belongs to the Lauraceae family, native Sri Lanka.  The name Ceylon comes from the Portuguese name for the country that was given in 1505 when the red clayed island claimed by the Portuguese empire. Ceilào as it was referred to has a translation into English as Ceylon.
 
The name true cinnamon comes from the plants scientific classification of Cinnamomun verum, which translated to the words “true cinnamon tree.” Ceylon cinnamon is also a rarer variety of cinnamon than that of the most common cinnamon of the world being cassia.  Both are used as and classified as cinnamon products but with great difference between the two.  If you have been using cassia cinnamon you whole life, the taste of Ceylon cinnamon just might not appeal to you.  It is lighter, slightly sweeter, and less pronounced.  It does not have a spicy kick to it that some people have come to expect or even enjoy of their cinnamon.  This is due to lower level of volatile oils in Cassia cinnamon vs. Ceylon cinnamon.
 

    80 percent of the world’s supply of Ceylon cinnamon comes from Sri Lanka, the rest comes from Madagascar, Seychelles, and little bit from Mexico.  Mexico is the world’s largest importer of Ceylon cinnamon being used in Mexican chocolates, Moles, etc.  Most commonly Ceylon cinnamon is now being used in American kitchens and high end establishments.  This is partially due to Ceylon Cinnamons potential health benefits, as well as customer desire for more refined and delicate tastes.  Not all may agree or enjoy Ceylon Cinnamon, but user tastes and preferences do vary as with any other product.  Here at Slofoodgroup, we find Ceylon cinnamon to be a wonderful way to add complexity to dishes such as rice pudding, grilled meats, and even a simple cinnamon sugar for holiday cookies. 
 
  
 How to know if my Cinnamon is Ceylon or a different variety?
 
To tell the difference between Ceylon cinnamon and other varieties of cinnamon is easy.Look for how the quill is formed.Ceylon cinnamon is composed of layer of cinnamon bark that are shaped and formed by hand and resemble a cigar and filled.The picture to the left shows two great examples of Ceylon cinnamon and Cassia cinnamon.Cassia is
Some other notes to tell the difference and understand your product are as follows:
  

Taste
Ceylon Cinnamon -Real or True Cinnamon is sweet and delicate
Cassia Cinnamon- Cinnamon Cassia is strong to peppery
 
Color
Ceylon Cinnamon is a light brown/ tan color.
Cinnamon Cassia is a reddish brown to dark brown.
           
Look
Ceylon Cinnamon- sticks curl from one side only and roll up like a newspaper. Real cinnamon from Ceylon (Cinnamomum zelanicum) is filled like a cigar
 
Cassia Cinnamon- bark is thicker because its outer layer is stripped off. For that reason, Cassia sticks curl inward from both sides toward the center as they dry. Cassia has a hollow tube   
     
Feel
Ceylon Cinnamon -bark is smooth.
Cassia Cinnamon-The surface of Cassia is rough and uneven.
  
 Grown in
Ceylon Cinnamon-Sri Lanka, India, Madagascar, Mexico
Cassia Cinnamon-China, Vietnam, Indonesia.
    
Coumarin Content
Ceylon Cinnamon-low
Cassia Cinnamon-High
 
 

Producing Ceylon Cinnamon
 
To produce cinnamon, a tree is grown for about 2 years. It is chopped down to a stump, from this stump a dozen small shoots will spring up. The shoots will grow and mature ideally thickening to about two inches in diameter. Now the harvesting of the cinnamon can begin. The first step is to remove the green outer bark by shaving it off and removing to expose the inner bark.  Now the inner bark is bruised and struck evenly until it releases from the heart of the wood. This inner bark is then removed in large sheets, cut into strips, and air-dried. These strips are then curled into quills of cinnamon that are then further dried in ovens or by baking them outside under the sun. After achieving a sufficient tan, the quills are sent on their way to the world. Sun drying is a means of both preservation of the product. Therefore, as with any dried spice a cinnamon quill must be cooked into a recipe or grinded to truly release all of its potential flavors.  Dried cinnamon quills are not fresh cinnamon and should not smell like fresh harvested product as it is dried and preserved, just as fresh basil and dried basil smell entirely different and have different uses.  The smell, aroma and flavor profile of its violate oils are released when the product is broken down or cooked through the application of heat.
 
Sri Lankan cinnamon (aka: Ceylon cinnamon) is smooth and aromatic with hints of citrus, sugar, and butter. That complex aroma is a perfect all-purpose cinnamon for using in curries, stews, and pastries. Try dusting over oatmeal or mixing with sugar on buttered toast. We highly recommend using this cinnamon in the Mexican drink horchata or the English egg nog. We hope you enjoy using our product and thank you for choosing Slofoodgroup brand spices.