Pure Organic True Ceylon Cinnamon Sticks Low Coumarin Not Cassia

Pure Organic True Ceylon Cinnamon Sticks Low Coumarin Not Cassia

When Portuguese traders landed in Ceylon (Sri Lanka), they restructured the traditional production and management of cinnamon by the Sinhalese. They established a fort on the island in 1518 and protected Ceylon as their cinnamon monopoly for over a hundred years. Later, Sinhalese held the monopoly for cinnamon in Ceylon.

Sri Lanka produces 80–90% of the world's supply of Cinnamon. Sri Lankan Cinnamon has a very thin, smooth bark with a light-yellowish brown color and a highly fragrant aroma. Ceylon (Sri Lankan) cinnamon, using only the thin inner bark, has a lighter brown color, a finer, less dense and more crumbly texture, and is considered to be subtler and more aromatic in flavor than cassia. Cassia has a much stronger (and somewhat harsher) flavor than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm (0.079–0.118 in) thick), as all of the layers of bark are used.