Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It’s made from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety. It’s described as having a delicate and mildly sweet flavor suitable for desserts. Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to cassia. This explains its milder aroma and flavor
It is an important ingredient in Middle Eastern cooking and in Indian Curries. Cinnamon sticks, made from the rolled bark of the tree, are commonly used to flavor hot mulled drinks and add wonderful aroma to potpourris.
Ceylon cinnamon contains anti-inflammatory, antioxidant, and antimicrobial effects. These properties mean Ceylon cinnamon supports your immune health. Ceylon cinnamon was part of a study that showed it enhanced antioxidant enzyme activity. This means it may prevent or treat certain types of cancer.
How to Store
Ground cinnamon as well as sticks should be kept in a tightly sealed glass container in a cool, dark, and dry place. ground cinnamon last around 2-3 years. Whole cinnamon sticks that are dried in their natural whole form have a longer shelf life. They can be kept for up to 4-5 years before they become stale.
Hindi – seelon daalacheenee
Tamil – Ilankai ilavankappattai
Telugu – Silon dalcinacekka
Kannada – Silon dalcinni
Gujarati – Silona taja
Marathi – Silona dalacini