Cinnamon, Ceylon

Ceylon cinnamon or Sri Lankan cinnamon is the only true cinnamon, scientifically and historically speaking. Other cinnamons, while of the same genus, are technically cassia bark. However, for the sake of trade and purchase all species are considered “cinnamon.”

Cinnamon is sourced from the bark of various species of the genus Cinnamomum. Cinnamomum is a tree farmed in much of Asia, though primarily in Indonesia, China, and Vietnam. The spicy and unique flavor, sweet aroma, and warm heat are derived from an essential oil called cinnamaldehyde.

To produce Sri Lankan cinnamon, a tree is grown for about 2 years. Afterward, it is chopped down to a stump, from which dozens of small shoots will spring up. The shoots are allowed to mature and thicken to about two inches in diameter. After the green outer bark is shaved off 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.

Unlike Vietnamese cinnamon who has as much subtlety as a drag queen in five-inch sequined peep toe booties, or Korintje Cinnamon who is as sweet as tea served on a Georgia porch, Sri Lankan cinnamon (aka: Ceylon cinnamon) is smooth, and aromatic with hints of citrus, sugar, and butter. That complex aroma is the one you likely grew up with. A perfect all-purpose cinnamon for using in curries and stews, dusting over oatmeal, spooning into your best barbecue sauce recipe, or mixing into your cookie dough.