Cinnamon, a beloved spice, is the bark of a tree, and it comes in many different forms and flavors. Try all the types we carry in this beautiful, versatile collection!
Our Cinnamon Collection features:
Royal Cinnamon (1.8 oz glass jar)
Our Royal Cinnamon has been harvested in the mountains around the ancient Vietnamese capital city of Huế for millennia. The same species as Saigon cinnamon, this is an heirloom variety not widely harvested or exported, and exemplifies the intense sweetness and spiciness for which Vietnamese cinnamon is prized. Use it in place of Saigon or other cinnamons in pastries and baked goods, or sprinkle into rich, savory meat or tomato-based dishes.
Cinnamon Verum (1.4 oz glass jar)
Our Zanzibar cinnamon verum (aka Ceylon or "true" cinnamon) is bright and sweet, with notes of pine, citrus peel and sea salt. Our cinnamon is the inner bark of the Cinnamomum verum tree, cut from older branches than our cinnamon shavings. It has an evergreen brightness and woodsy complexity unlike any other cinnamon we’ve ever tasted.
Pani Miris Cinnamon Quills (0.5 oz glass jar)
Our Pani Miris Cinnamon quills are grown on a family farm in the hills of Pasyala, Sri Lanka. This cinnamon has a distinct herbal aroma perfect for savory dishes — a piece of the quill is a welcome addition to rice, beans and stews. And of course it's at home in sweet drinks, rice puddings and baked desserts. These aren't like ordinary cinnamon sticks, where you use a whole one and toss it out. The quills are meant to be peeled or gently broken apart, so one quill goes a long way!
Cinnamon Tree Leaves (12 leaves)
Warm, spiced leaves from the true cinnamon tree (Cinnamomum verum), sourced from our partner cooperative in Zanzibar, Tanzania. Cinnamon tree leaves have traditionally been a byproduct of the cinnamon harvest. Use as a slightly sweeter, more interesting alternative to traditional bay laurel leaves.
Each part of the Cinnamomum plant differs in its oils and chemical composition. For example, the major component of bark oil is cinnamaldehyde, while the major component of leaf oil is eugenol, also found in cloves. Root bark oil is highest in camphor.
Each species also has varying levels of oils and compounds, which can determine and differentiate flavor profiles. The strength of flavor is often further dependent on the essential oil content: the higher the level, the stronger the flavor. The flavor of C. loureiroi is generally described as spicy-sweet. This species is routinely high in cinnamaldehyde, giving it the more intense cinnamon flavor and aroma. On the other hand, the flavor of C. verum is often described as delicate and complex. This species also contains cinnamaldehyde, but at a lower percentage, resulting in a milder flavor.
While we do not make any health claims on any of our spices, there has been some historic and limited recent evidence that cinnamon can potentially be helpful for:
Antimicrobial Properties: Cinnamon oils have demonstrated antibacterial and antifungal activity, and show potential for future alternative and/or synergistic treatments for bacteria and yeast. (A, B, C, D, E, F, G)
Further clinical studies are warranted and in progress. Please always consult your healthcare provider. This is not intended as medical advice.
Fresh, excellent - cinnamon leaves add mystery to any soup. Bought 2 lbs of Royal because I don't want to run out. Made best banana bread.
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