What Can You Cook With Ceylon Cinnamon?

Everything You Need to Know About Ceylon Cinnamon

Origins of Ceylon Cinnamon

Tracing its origins back to Sri Lanka, formerly known as Ceylon, Ceylon cinnamon (or Cinnamomum verum) carries a rich history dating back to almost 2000 BC. This variety of cinnamon is also referred to as ‘true cinnamon,’ differentiating it from the more commonly found relative, Cassia cinnamon.

The cultivation of Ceylon cinnamon is a craft that goes back for centuries. The inner bark of the evergreen trees is painstakingly harvested, sun-dried, and delicately rolled, resulting in the signature quill shape, a testament to its authenticity.

Ceylon Cinnamon vs. Cassia Cinnamon

There is a distinct difference between Ceylon and Cassia cinnamon. While Cassia is darker, more robust and more widely available, Ceylon cinnamon is lighter, more fragile, and carries a subtler, more complex flavor palette. Its soft, understated aroma and sweet, citrusy notes make Ceylon cinnamon a baking favorite, distinguishing it in taste and complexity from the fierce, bold Cassia.

Health Benefits of Ceylon Cinnamon

Aside from its culinary charm, Ceylon cinnamon is a powerhouse of health benefits. The spice is loaded with antioxidants such as polyphenols, which can protect the body from oxidative damage. Some studies suggest that cinnamon’s antioxidant levels are comparable to superfoods like oregano and garlic.

Furthermore, Ceylon cinnamon has been known to possess anti-inflammatory properties, thus aiding in the body’s response to infections and helping repair tissue damage. It also proudly boasts blood-sugar reducing capabilities and the potential to reduce the risk of heart disease.

If you’re someone who enjoys nuanced flavors and values wellness, Ceylon cinnamon makes an excellent addition to your pantry and lifestyle.