Cinnamon (aka. Sweet Ceylon Cinnamon) is a thin aromatic inner bark from the Cinnamomum genus. Native to the island of Sri Lanka, this is considered the true Cinnamon species as opposed to the species C. burmannii (aka. Cassia) which is sold in stores across the United States as 'Cinnamon'. Cinnamon is traditionally used to flavor sweet dishes and baked goods in cultures that distinguish between Cinnamomum species. Since recorded history, various forms of 'Cinnamon' have found use not only in the culinary arts, but also medicinally and in the East Asian and Mediterranean incense mixtures of antiquity. Cinnamon mixes nicely with other woods and lends itself to indirect heating when used as incense. The smoke produced by Cassia is sweet and warm and with a spicy brightness. While it shares similarities with Cinnamomum burmannii, it is considered a superior spice. Cinnamon is thought to be associated with the Fire element along with the Sun as its celestial body.
Latin tongues: Albero della canella (Italian), Canela (Portuguese/Spanish), Caneleiro (Portuguese), Canelero de Ceilán (Spanish), Canelheira da India (Portuguese/Brazil), Cannella (Italian), Cannella del Ceylan (Italian), Cannelle de Ceylan (French), Cannellier de Ceylan (French),Lauro aromatic (Italian),Scortisoara (Romanian)
NOTE: The research on Cinnamomum verum is ongoing. We do our best to provide accurate and up to date information on our products. Please expect the above information to be revised as more information becomes available. If you have further information about this species or if you wish to submit a correction to this page, please feel free to contact us here
As of 2016, we have decided to majorly simplify the taxonomic structures of the species collection. Due to the numerous systems available, and many species being disputed and in a state of flux, we feel that most of our audience will be better served with a easier to understand condensed listing.