Royal Cinnamon Trio

Three ways to experience the best cinnamon in the world.

Sale price $41.99 Regular price $43.97
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Why Burlap & Barrel?

  • Single origin spices sourced directly from small farms
  • Over 13,000 5-star reviews
  • Guaranteed to wow you or we'll replace

Our Royal Cinnamon Trio celebrates our most beloved spice — a cinnamon with more than 1,000 five-star reviews, glowing press and a devoted following. 

This trio includes a full jar of Royal Cinnamon, our sparkling Cinnamon Sugar Crunch and our cozy Royal Cinnamon Hot Chocolate — three ways to experience the same extraordinary cinnamon in both everyday cooking and special treats. Giftable to the max, it’s the perfect way to introduce someone you love to our most celebrated cinnamon.

Royal Cinnamon is an heirloom variety harvested in the mountains outside Huế, Vietnam, where families have tended cinnamon groves for generations. Its intense sweetness, bold heat and naturally aromatic depth make it stand out from any cinnamon most people have ever tasted.

This collection ships securely packed, but the varying sizes of the items mean it isn’t offered in a gift box.

  • “Cinnamon that will blow your mind.”
  • "It is so robust and so complex, I cannot go back to any other."
  • "An out-of-this-world cinnamon and yes, you can taste the difference."

The Royal Cinnamon Trio Contains:

Sourcing

Person peeling bark from a tree trunk in a forested area with multiple trees visible in the background.

Our Royal Cinnamon comes from the mountains of Quang Nam in central Vietnam. This area was historically famous for spicy, sweet cinnamon, but in the last decade, the commodity market has shifted further north, where the prices are lower. Everyone told us that this area wasn't worth visiting and that their heirloom cinnamon variety wasn't being harvested anymore. We were very happy to discover that's not the case - the cinnamon here IS being harvested, and is incredible, probably the most intense we've ever tasted.

They use a technique for harvesting cinnamon that we've never encountered before - instead of chopping down the tree to harvest the bark, they make a deep cut around the base of the tree and let the bark dry on the tree for a couple of weeks before harvesting it. That makes it easier to harvest, but it also concentrates essential oils rather than letting them evaporate as the bark dries in the hot sun. The bark comes off the tree mostly dry and very intensely spicy and sweet, with a beautiful fragrance that we could smell from half a mile away.