Ground Ceylon Cinnamon
Ground Ceylon cinnamon — the true cinnamon from Sri Lanka, with a delicate, complex sweetness and subtle citrus notes that Cassia cinnamon cannot replicate. The cinnamon worth seeking out for baking and beverages where flavor matters most.
Ceylon cinnamon — Cinnamomum verum — is botanically distinct from the Cassia cinnamon sold in most grocery stores. Where Cassia is bold, slightly harsh, and high in coumarin, Ceylon is delicate, layered, and genuinely complex — with a subtle citrus and floral note that makes it the preferred cinnamon of pastry chefs and serious bakers worldwide. Fine Spice sources Ceylon specifically for its flavor quality and lower coumarin content. If you've only ever used Cassia, Ceylon cinnamon will change what you expect from the spice.
Ceylon cinnamon
All Fine Spice blends are made with minimal sea salt and no artificial ingredients, preservatives, or fillers. Small-batch, chef-developed, and formulated for flavor first.
HOW TO USE
Use in recipes where cinnamon flavor should be nuanced — custards, rice pudding, shortbread, or delicate spice cakes. Ceylon's complexity rewards recipes where the cinnamon is meant to be noticed.
Stir into coffee, tea, or warm milk for a refined sweetness. Ceylon dissolves smoothly and adds layered cinnamon complexity.
Dust over finished desserts, oatmeal, or yogurt right before serving. Ceylon's delicate flavor is best appreciated when added last rather than cooked in.
PAIRS WELL WITH
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