Overview

Ceylon cinnamon is the inner bark of Cinnamomum verum, a small evergreen tree in the Lauraceae family native to Sri Lanka. It is often called “true cinnamon” to distinguish it from the more common cassia varieties. Its flavor is delicate, mildly sweet, and less pungent than cassia, with a fine, papery texture that crumbles easily.

Origin and history

Cinnamomum verum is native to Sri Lanka (formerly Ceylon), where it has been harvested for thousands of years. The tree was historically a valuable trade commodity, controlled by Arab traders and later by European colonial powers, particularly the Portuguese, Dutch, and British. Ceylon cinnamon was prized in ancient Egypt, Rome, and medieval Europe for its fragrance and preservative qualities. Today, Sri Lanka remains the primary producer of true cinnamon, though the tree is also cultivated in the Seychelles and Madagascar [1].

Varieties and aliases

  • True cinnamon
  • Sri Lanka cinnamon
  • Cinnamomum verum (syn. Cinnamomum zeylanicum)
  • Canela (in Spanish, though this term can also refer to cassia in some regions)

Culinary uses

Ceylon cinnamon is used in both sweet and savory dishes. In Sri Lankan cuisine, it appears in curries, rice dishes, and tea. In Western baking, it is used in pastries, cakes, and mulled beverages. Its mild flavor makes it suitable for delicate preparations where cassia would be overpowering. In Guatemala, ground cinnamon (canela) is used to perfume sweet tamales, specifically the tamal de canela, a sweetened corn masa enriched with milk, butter, and sugar, wrapped in a tuza (corn husk) [3]. It is also a common spice in Mexican atole and champurrado.

Cross-cuisine context

Ceylon cinnamon has a direct analogue in the cassia bark (gui pi, 桂皮) used in Chinese cuisine. Cassia bark, from Cinnamomum cassia, is thicker, woodier, and hotter in flavor [2].

Notes for cooks

  • Ceylon cinnamon has a finer, more crumbly texture than cassia. It rolls into multiple thin layers, while cassia forms a single thick curl.
  • It contains significantly lower levels of coumarin than cassia, making it safer for regular consumption in larger quantities.
  • Store in an airtight container away from light and heat. Ground Ceylon cinnamon loses potency faster than whole quills.