Sri Lanka, formally known as Ceylon is a tropical island located south of India in
the Indian Ocean.
Ceylon Cinnamon, the miracle spice from Sri Lanka is a spice known by mankind since
early days of civilization. True cinnamon native to Sri Lanka is botanically identified
as Cinnamonum zeylanicum Blume. Sri Lanka is the world's largest producer and exporter
of true cinnamon to the world. Ceylon cinnamon is also called "true cinnamon" or "sweet
cinnamon". It is now being introduced to the international market under the brand name
"Pure Ceylon Cinnamon".
| DESCRIPTION | TRUE CINNAMON | CHINESE CINNAMON |
|---|---|---|
| Biology | Cinnamomum zeylanicum | Cinnamomum cassia
Cinnamomum aromaticum Cinnamomum burmanii Cinnamomum tamala |
| Cultivation | Sri Lanka, Seychelles, Madagascar | China, Vietnam, India, Indonesia |
| Color | Golden brown | Dark brown |
| Texture | Thin, Smooth | Thick, Hard to grind |
| Aroma | Warm, sweet & woody | Pungent |
| Flavor | Sweet & delicate due to high presence of 'terpenoids' | Less sweet but strong |
| Presence of coumarin* | 0.0004% | Approx. 1-7% |
| Form | Quills | Single bark strips |
*coumarin - According to research high amounts of Cassia may cause liver damage.
Source: How to identify Ceylon Cinnamon and why cinnamon should be consumed instead of
cassia - Prof. Jayasiri Lankage, Sri Lanka Exporter, 2017.