Our Cinnamon Verum (aka Ceylon or "true" cinnamon) is complex, herbal and a little savory, with notes of pine, citrus peel and sea salt. It comes from Zanzibar, where our partner farmers harvest the inner bark of the cinnamon tree, then dry and grind it. It's perfect for savory dishes like tomato sauces, stews, chili and barbecue rubs. It's often used in Mexican and Southeast Asian cooking, and the flavor blooms beautifully when it's heated!
If you're looking for a more familiar but extra-sweet and spicy cinnamon, you might like our Royal Cinnamon as well.
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:
- Antibacterial and Antifungal Treatments: 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)
- Cancers: Research has shown some increasing evidence that cinnamon contains some anticancer properties by inducing apoptosis of cancer cells and inhibiting tumor cell growth. (A, B)
- Cognition and Alzheimer’s Disease: Cinnamon might boost the ability of the brain to utilize glucose, and help fight Alzheimer’s disease by inhibiting aggregation of a protein called tau. (A, B, C)
- Glycemic Control: Some research has shown cinnamon to be effective in increasing insulin sensitivity and improving fasting blood glucose levels, with potential to support glucose control treatment in the future. (A, B, C ,D)
- Dyslipidemia: Cinnamon has shown to be effective in reducing triglycerides, total cholesterol and/or LDL-C in some studies. (A, B, C, D)
Further clinical studies are warranted and in progress. Please always consult your healthcare provider. This is not intended as medical advice.
Our cinnamon is the inner bark of the Cinnamomum verum, tree also known as true cinnamon or Ceylon cinnamon.
It is grown by a cooperative of smallholder farmers on the Zanzibar islands off the east coast of Tanzania in the Indian Ocean, many of whom have been cultivating cinnamon and other spices (including our cloves, nutmeg and black pepper) for generations.
It grows on the steep hillsides rising above the beach, where it thrives in the hot sun, salty breeze and sandy soil, a terroir that contributes to a subtle, smooth flavor without any bitterness. The cinnamon is hand-cut and sun-dried to order throughout the year to guarantee the freshest and most intense flavor.
Meet the Farmer: Bakari Omar is pictured holding a branch of a cinnamon tree that he just cut. The next step is to shave off the bark, some of which will be ground into powder, and some of which will be made into shavings.
Flavor was OK but the amount of woody shavings mixed in with the cinnamon powder was just unacceptable. Put a little of it through a sieve (and not a very fine one), what was caught there was an unbelievable amount of woody splinters and what appears to be sawdust.
The taste was dull. It seemed as if the spice had sat on some shelf for way too long and lost a lot of its flavor.
Not impressed. Looks like sawdust and flavor is almost non-existent. Too expensive to not be wowed.
I don’t care much for this cinnamon. I just opened the jar, and it has hardly any scent or flavor, like it’s already too old to use.
My girlfriend and I love cinnamon. Ceylon cinnamon is our favorite, but this B&B cinnamon verum is very bland. It was our first order from B&B based on the recommendations from Bon Appetite. We did a taste comparison with several other brands of Ceylon cinnamon (all seem to be slightly different) and the B&B offered nothing. Almost tasteless. Three people did this taste test and all agreed.