Cinnamon (Ceylon) Powder, Organic

[ 4350 ]
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per 1/4 Pound
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per Pound

Cinnamon verum, more commonly known as Ceylon cinnamon is a small, bushy, tropical tree in the laurel family native to Sri Lanka. The dried inner bark of the branches is cut into pieces and sold whole as sticks (quills) and is also ground into a spice. Ceylon cinnamon is widely used in the pharmaceutical, cosmetic and food and beverage industries.

organic certificate information

quick look

information at a glance

approximate cups to one pound5
originSri Lanka
plant part usedbark

buying & keeping

general guidelines and tips

storage tipsStore in a tightly-sealed container away from direct light and humidity.
appearance & aromaWhole quills (sticks) are tightly curled into rolls. Due to the presence of nearly 80 aromatic compounds the spice has a warm, pungent, sweet aroma and flavor.


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cosmeticCombine with arrowroot powder to make a natural facial foundation or bronzer. The spice is also used for scent and color in soaps.
Include whole sticks in floral displays.
culinaryUse to flavor baked goods, fruit desserts, hot cereals and many other foods.
householdGround cinnamon discourages pests and viral diseases and promotes wound healing of foliage in household and garden plants.
wellnessGround cinnamon is high in calcium, iron and vitamin K.
aromaticUse in perfumery and as an ingredient in potpourri, herbal pillows and sachets.
industrialCeylon cinnamon is used in aromatherapy and in the nutraceutical, pharmaceutical and cosmetic industries.
safetyIn contrast to Cassia cinnamon from China, Ceylon cinnamon does not contain coumarin, high doses of which are associated with adverse effects for people with certain conditions, such as CYP2A6 polymorphism.

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flavor profile

Ceylon Cinnamon

Ceylon Cinnamon is pungent, sweet and warmly aromatic. Pairs well with most fruits and berries, certain vegetables (carrots, spinach, sweet potatoes), and other herbs and spices with warm flavor, such as cumin, aniseed, star anise, cardamom, cloves, ginger, rosemary, thyme, basil, bay leaf and saffron.

formulas & recipes

Ceylon Cinnamon

Culinary - by herb or spice
Cinnamon Recipes
Cinnamon Recipes II

what else you should know

Ceylon Cinnamon

Cinnamomum verum is considered the “true” cinnamon as a natter of provenance. It is also known as Ceylon cinnamon, a reference to the British colonial name of the country known as Sri Lanka since the 1970s. It is considered superior to other species of trees in the Cinnamomum genus that are also harvested in a similar manner and sold as cinnamon, including the less expensive a more widely available Cinnamomum cassia, or Chinese cinnamon. Other botanical cousins sold as cinnamon spice include C. loureiroi, or Vietnamese cinnamon, and C. burmannii, or Indonesian cinnamon. C. verum is distinguished from other species by a tighter curl in the quills and a lighter color and sweeter flavor in the ground spice.

Cinnamon continues to be widely used in the pharmaceutical, cosmetic and food and beverage industries. However, global demand and market revenue is expected to grow substantially with increased interest in gourmet beverages, natural cereals, energy snack bars and other high-end baked goods and sweets. Ceylon cinnamon is of the highest quality, with its subtle flavor and less risk of potential adverse health effects owing to a lower concentration of cinnamaldehyde and a total absence of coumarin.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.