Ceylon Cinnamon
Ceylon Cinnamon is native to the Island of Sri Lanka. It is made from the inner bark of the Cinnamomum Zeylanicum (also called Cinnamomum Verum) tree.
The bark of the Cinnamon tree is rolled into sticks, ground into powder, or steam distilled into Ceylon Cinnamon Bark Oil. The leaves of the Cinnamon tree are also steam distilled to extract what is called Ceylon Cinnamon Leaf Oil.
Ceylon Cinnamon is very different from the garden variety Cassia Cinnamon you get in grocery stores. It is called the original true Cinnamon because it has a more sophisticated, refined aroma and taste, and also has ultra-low coumarin levels that will not damage your liver. But it is more expensive because the extraction process is far more delicate, complicated, and time-consuming. It is also more expensive because, even in Sri Lanka, it only grows in a small area in the southwest corner of the Island.
Ceylon Cinnamon Taste & Aroma
TASTE
Ceylon Cinnamon is very mild and slightly sweeter than Cassia Cinnamon. It has citrus, floral and clove undertones. Those who are used to the harsh and overtly spicy taste and aroma of the common Cassia will find Ceylon Cinnamon is very different. On its own Ceylon Cinnamon is almost bland but mix it with anything, especially citrus or Asian curries or fine confectionary it comes alive.
its role in many recipes is to add depth of flavor and character. In fact you would be hard pressed to know that the recipe had Ceylon Cinnamon in it. But recipes that use Ceylon Cinnamon create some of the most memorable taste sensations.
AROMA
Ceylon Cinnamon is more aromatic than Cassia Cinnamon, especially when heated. It has a wonderfully sophisticated aroma. Make pancakes with Ceylon Cinnamon powder and sugar and you will know what we mean. The aroma wafts into the air.
Forms of Ceylon Cinnamon
Ceylon Cinnamon Sticks looks like a fine Cigar. Made by rolling multiple thin thin layers of the Cinnamon Bark (Cinnamon quills) into a cigar like shape which vary on length from 2-8 inches.
Cinnamon Powder is made from Cinnamon sticks which are ground into a fine powder. This powder is always added to Sri Lankan curry powder as well as sold on its own for making fine baked goods.
Ceylon Cinnamon Leaf Oil is extracted from the leaves of the Ceylon Cinnamon Tree through a process of steam distillation. It has high levels of Eugenol, a compound with strong anti-bacterial properties and lower levels of Cinnamaldehyde a compound that gives Cinnamon that distinctive smell. As a result Cinnamon Leaf Oil will smell harsher than the more sophisticated
Cinnamon Bark Oil
Ceylon Cinnamon Bark Oil is extracted from the inner bark of the Cinnamon Tea through a steam distillation process. Cinnamon Bark oil has higher levels of Cinnamaldehyde and lower levels of Eugenol.. Cinnamon Bark Oil is nearly 4 times as expensive as Ceylon Cinnamon Leaf Oil. This is because the steam distillation process of the bark only releases very small amounts of oil. But the smell of Cinnamon Bark Oil is far superior to Ceylon Cinnamon Leaf Oil.
How is Ceylon Cinnamon made
Ceylon Cinnamon sticks are made by first cutting the thin branches of the Cinnamon Tree. The branches actually shoot up straight from the base of the tree like a bush. The branches are cut right down to the stump which then regrows in 3-6 years. Then the branches are soaked in water to soften the outer bark. If it rains during the cutting process then there is no need to soak the branches.
Then the outer bark and knots are scraped away to reveal a soft inner bark which is then peeled in almost paper thin layers. These are then dried. As it dries these thin slivers of bark curl up. After it is dried multiple layers of the thin bark are rolled into a cigar like stick. Click here for details on how it is made. It is soft, crumbly and easy to break into smaller pieces. However this labor intensive method of processing makes Ceylon Cinnamon much more expensive.
Origins of Ceylon Cinnamon
Ceylon Cinnamon is native to the tiny Island nation of Sri Lanka. Also called True Cinnamon, only Cinnamon grown in Sri Lanka can be considered the real thing. This is because the exact climate conditions where it grows is very unique. Even in Sri Lanka Ceylon Cinnamon is grown only in particular areas, which is in the Negombo district, south of the capital Colombo. The major cities that produce Cinnamon are the coastal cities of Galle, Matara, Rathnapura and Hambantota.The climate in these cities gives Sri Lankan Ceylon Cinnamon its unique taste and smell. And the quality of the Cinnamon harvested in this particular region is extremely high.
While a small amount of Ceylon Cinnamon is grown elsewhere particularly Madagascar, the taste and smell of Ceylon Cinnamon grown in other countries is different. Just like Tea, True Ceylon Cinnamon needs a particular climate which was probably why it was native only to Sri Lanka.
| GRADES OF CEYLON CINNAMON STICKS | |
| Grade | Description |
| Alba | This is a very slim Ceylon Cinnamon stick with a blemish-free beautiful shape. Has an ultra refined taste and aroma. Max Diameter – 6 mm, Number of Quills/kg – 45, Max Foxing – 10% |
| C5 Special | Slim, tightly packed layers with a deep rich color, a few surface blemishes and a sweeter taste. Max Diameter – 10 mm, Number of Quills/kg – 30, Max Foxing – 10% |
| C5 | Slightly thicker and less tightly packed than C5 Special, with a deep rich color and a few surface blemishes. Max Diameter – 12 mm, Number of Quills/kg – 27, Max Foxing – 15% |
| C4 | A medium quality Ceylon Cinnamon stick, still slightly yellow. Max Diameter – 16 mm, Number of Quills/kg – 22, Max Foxing – 15% |
| M5 Special | More surface blemishes and brown in color. Max Diameter – 16 mm, Number of Quills/kg – 22, Max Foxing – 60% |
| M5 | Rough appearance and brown in color. Max Diameter – 18 mm, Number of Quills/kg – 20, Max Foxing – 60% |
| H1 | Made from rough Cinnamon Bark. Max Diameter – 23 mm, Number of Quills/kg – 10, Max Foxing – 25% |
| H2 Special | Rough in appearance and brown in color. Max Diameter – 25 mm, Number of Quills/kg – 9, Max Foxing – 40% |
| H2 | Golden yellow cinnamon sticks. Max Diameter – 32 mm, Number of Quills/kg – 7, Max Foxing – 55% |
| H3 | Rough in appearance and brown in color. Max Diameter – 38 mm, Number of Quills/kg – 6, Max Foxing – 65% |
| Source – Sri Lanka Spice Council SLS-81 Standard (PDF) | |
