How to Use Ceylon Cinnamon

Ceylon is sweeter, more delicate and citrus-warm; cassia is bolder, harsher and more pungent.

Catalogued origin is Sri Lanka, the source of the "Ceylon" name.

Here is how to cook with Ceylon Cinnamon, with a simple infusion option too. One ingredient. Nothing added.

How to Use Ceylon Cinnamon

Ways to use Ceylon Cinnamon in the kitchen:

• Baking: Cakes & Buns
• Curries: Simmered
• Mulled Drinks: Wine & Cider
• Coffee & Tea: Infused

Tips

• Storage: Store in a cool, dry place away from direct sunlight; keep tightly sealed after opening.
• In the kitchen: Used in baking (cakes and buns), simmered in curries, mulled into wine and cider, infused in coffee and tea, and grated over oats, yogurt or porridge.

Tasting Notes

The taste of a cinnamon roll: sweet, warm and floral, with a soft honeyed-fruit finish.

• Aroma: Almost-Floral
• Sweetness: Warm & Honeyed
• Heat: Gentle, Never Sharp
• Body: Rounded & Delicate
• Finish: Honeyed-Fruit Warmth
• Strength: Enhances, Not Overpowers