Organic ground cinnamon

Warmly aromatic, sweet and very slightly piquant, organic cinnamon powder has been one of the queens of spices since Antiquity. Precious as gold before the Middle Ages, it later became more affordable, accompanying an incredible number of dishes from the 13th century onwards.

What's the difference between cinnamon and cassia?

These are two different varieties of cinnamon. The first comes from Ceylon (the Sri Lankan cinnamon tree), the second from China:(Cinnamomum verum J. Presl) for organic Sri Lankan cinnamon,(Cinnamomum Cassia) for Chinese cinnamon (cassia).

Cassia accounts for almost all cinnamon sales worldwide, so it's highly likely that the cinnamon stick or powder you have at home is cassia. It's very rare to find Sri Lankan cinnamon powder outside specialist stores like ours. Cassia is also much less expensive than Sri Lankan cinnamon (originally from Sri Lanka, as it can come from other countries, notably Madagascar).

Real cinnamon, Ceylon cinnamon, is much thinner, and the bark can be wrapped around in several turns, whereas for cassia, one complete turn is already quite rare. Take hold of the cinnamon stick and try to break it by twisting it in your fingers. If you don't succeed, it's breakage, otherwise it's real cinnamon, which breaks like a puff pastry.

Its fragrance is also easy to recognize, as true cinnamon has a very fine, sweet aroma, whereas cassia tends to be more pungent. In terms of color, true cinnamon has a reddish-orange hue, whereas Ceylon cinnamon is more of a brownish-beige color.

Common name: Cinnamon
Botanical name: Cinnamomum verum J. Presl
Botanical family: Lauraceae
Part used: Bark
Origin: Sri Lanka
Harvesting time: ND
Harvesting technique: Manual
Storage : Dry
Grown / Wild : Grown
Guarantee: Organic, certified by FR-BIO-01

Storage conditions: Protect from heat, light and humidity.

Form: Powder
Color: brown-beige-brown
Odour: Mild, characteristic, very aromatic
Taste: Aromatic, characteristic