Cinnamon

Description

Sri Lankan cinnamon, also known as “Ceylon cinnamon,” is esteemed for its delicate yet aromatic flavor and unique sweet fragrance. Harvested from the inner bark of the Cinnamomum verum tree, native to Sri Lanka, this premium variety of cinnamon is distinguished by its thin, fragile bark and light brown color.

Sri Lankan cinnamon is celebrated for its mild, subtly sweet taste with hints of citrus and floral notes, setting it apart from the more pungent and intense flavors of other cinnamon varieties. Its fine texture and delicate aroma make it a prized ingredient in both sweet and savory dishes, adding a nuanced depth of flavor.

Renowned for its superior quality, Sri Lankan cinnamon is meticulously harvested and hand-processed to preserve its natural oils and delicate flavor profile. Whether used in baking, cooking, or beverages, Sri Lankan cinnamon lends a distinctive warmth and richness to culinary creations, making it a cherished spice in kitchens around the world.

 

Technical Specifications

 

• Origin: Sri Lanka (Ceylon)
• Botanical Name: Cinnamomum verum
• Flavor: Mild, subtly sweet with hints of citrus and floral notes
• Aroma: Fragrant and aromatic
• Appearance: Thin, fragile bark with a light brown color
• Texture: Fine and delicate
• Grade: Typically graded based on size, appearance, and oil content
• Processing: Harvested from the inner bark of the Cinnamomum verum tree and carefully hand-processed to preserve its natural oils and flavor
• Types: Sri Lankan cinnamon is available in various forms, including quills (sticks), chips, and ground cinnamon.
• Usage: Widely used in baking, cooking, beverages, and as a flavoring agent in both sweet and savory dishes.

 

Grades & Packaging Details

 

1. 25 kg Food Grade Cartons & Bags