Why Ceylon Cinnamon Powder Is Different
Most "cinnamon" on grocery shelves is cassia — a harsh, high-coumarin bark. True Ceylon cinnamon,Cinnamomum verum, is different: a warm, inviting sweetness with subtle hints of citrus and floral notes, and virtually no coumarin, making it the safer choice for daily use. We source only authentic Ceylon cinnamon, grown and harvested by small-scale farmers in Kandy, Sri Lanka — nothing blended, nothing cut with cassia.
Want the full breakdown, including lab-tested coumarin numbers? Read our complete guide:
Ceylon vs. Cassia Cinnamon — The Spice That's Not Created Equal
Lab-Tested, Additive-Free
Every batch of our Ceylon cinnamon powder is lab-tested for heavy metals and arrives with no additives, no anti-caking agents, and no fillers. Just pure, single-origin cinnamon powder, exactly as it should be.
How to Use Ceylon Cinnamon Powder
Stir it into oatmeal, coffee, or baking. Whisk it into curries and marinades for warmth without bitterness. Dust it over roasted fruit, or blend it into smoothies and lattes — its delicate, citrus-floral profile works where cassia would overpower.
The Flavor Profile
Ceylon cinnamon powder delivers a warm, inviting sweetness with subtle citrus and floral notes — nothing like the sharp, one-note bite of cassia."
Tasting Notes
Citrus
Floral
Honey Warmth