Cinnamon (Ceylon True), Certified Organic
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Ingredients
Ingredients
Country of Origin
Country of Origin
This organic ceylon cinnamon is true cinnamon, and it has a thin, multi-layered bark and a sweet, warming, delicate taste and aroma (in contrast to cassia cinnamon, which is spicy and peppery). Use this Indian cinnamon in sweet and savory dishes. The sticks are soft enough to be freshly ground with a spice grinder or fine grater.
No anti-caking agents added. Lumps may form, which is natural and normal.
Species: Cinnamomum verumOther names: sweet cinnamon, true cinnamon
Appearance: The thin, multi-layered bark of this Indian cinnamon is most often a reddish brown. The bark is curled in on itself as it is dried and cured. The ground Ceylon Cinnamon is light brown, with a slight tint of red.
Typically used: The dried bark is used whole or powdered, and the twigs and leaves are distilled into an essential oil.
Origin: Organic ceylon cinnamon is cultivated from the inner bark of the evergreen tree, Cinnamomum verum. Native to Sri Lanka (formerly called Ceylon), Bangladesh, Burma, and the south-eastern coast of India, the spice has been considered a gift fit for gods and has been traded for centuries.
Flavor: Sweet, warming, delicate (in contrast to Cassia Cinnamon, which is warming and somewhat spicy and/or peppery)
Aroma: Sweet and somewhat pungent
Culinary uses: Organic ceylon cinnamon is used in both sweet and savory dishes. It has been popularized in the United States as the perfect pairing for apples. These whole organic ceylon cinnamon sticks are soft enough to be easily ground in a coffee or spice grinder. In Mexico, Ceylon cinnamon is used in chocolate, and in the Middle East the spice can be found in savory meat dishes.
Other uses: Cinnamon is used in perfumes, cosmetics, cordials, potpourris, incense, tinctures, and essential oils.
Ceylon vs. Cassia: Cassia bark can be described as hard, thick, and rough in comparison to Organic Ceylon Cinnamon. Cassia is more tan than reddish brown. When dried, Cassia Cinnamon sticks appear as a single thick layer that curls in from two sides, whereas Ceylon Cinnamon has many layers that usually curl altogether.
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Hi! I'm Sandeep.
I travel to India, Asia, South America, and Europe to bring you back some of the most pristine, pure, organic clean ingredients in the world. All the products you'll find here at Pure Indian Foods are ones that me and my family use personally.
My family has been making ghee since 1889. Today, my wife, Nalini (aka "The Ghee Lady"), carries on this tradition. She still makes all the ghee and tightens every jar by hand.
We are passionate about bringing you traditional and nourishing foods. It's our labor of love and service to human-kind. Thank you for supporting our small family business.
