Ground Ceylon Cinnamon

Origin & Story

Cinnamon is one of the oldest known spices in the world. Its use can be traced back to the early advanced civilisations of South Asia, where the dried bark of the cinnamon shrub played a role in both cooking and medicine.

So-called "true cinnamon" comes from the Ceylon cinnamon tree (Cinnamomum verum) and is botanically clearly distinct from the more common cassia cinnamon. Its origin lies mainly in Sri Lanka and southern India. It is harvested by peeling the inner bark, which is dried in thin layers and later rolled into quills. For ground cinnamon, these fine layers of bark are gently milled.

Highlights

Ceylon cinnamon stands out for its fine-sweet, mild-spicy taste and a restrained pungency. Its light brown colour, fine-grained texture and complex aroma make it the preferred choice in fine cuisine.

Compared to cassia cinnamon, it naturally contains significantly less coumarin. Ceylon cinnamon is used specifically where quality, flavour character and origin matter. We now also stock cassia cinnamon, the more powerful of the two.

Cassia or Ceylon? Which cinnamon for what

They come from two different trees. Ceylon cinnamon (Cinnamomum verum) grows in Sri Lanka; its inner bark is thin, multi-layered and brittle, and the ground spice is pale and fine. Cassia cinnamon (Cinnamomum cassia) has thick, hard, single-layer bark, turns a darker reddish brown and tastes robustly sweet and sharp. Cassia naturally contains considerably more coumarin than Ceylon.

You can smell the difference the moment you open the jar: Ceylon is warm, fine, almost floral, with a light citrus note. Cassia is loud, sweet and sharp at once, and it still comes through when there is plenty else in the pot.

Choose Ceylon when the cinnamon should stay delicate: for rice pudding, fruit desserts, fine baking, custards and coffee.

Choose Cassia when the cinnamon has to hold its own: for mulled wine, chai, gingerbread, curries, chili con carne and tagines.

Quality

The ground Ceylon cinnamon comes from Sri Lanka and is milled pure and without additives from selected quills. The bark comes exclusively from the inside of the cinnamon shrub, which ensures the fine texture and the multi-layered aroma. At Manufaktur Funke every batch is checked and further processed under controlled conditions.

The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

Ceylon cinnamon isn't just for sweet dishes. I also like to use it sparingly in savoury dishes with pumpkin, lentils or oriental rice – there it brings an unexpected, elegant depth.

Recommended use

• For cinnamon rolls, rice pudding, porridge or apple compote
• In pumpkin and lentil dishes
• For spice blends in sauces and marinades
• As a fine addition to coffee, tea or drinking chocolate

Recipe idea

Cinnamon rolls with Ceylon cinnamon & vanilla glaze
View recipe

Origin / Ingredients

True Ceylon cinnamon (Cinnamomum verum) from Sri Lanka, finely milled.
All ingredients are processed with craftsmanship at Manufaktur Funke.

Storage

Store in a dry place away from light. Reseal well after opening.