Cinnamon – Srilankan

Native to Sri Lanka, Ceylon cinnamon is derived from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. They are richer in phenolic compounds than other cinnamon types and boasts a lower coumarin content, rendering it safe for consumption without worrying about potential liver damage. Cassia comes from other Asian countries like China, Indonesia and Vietnam; its bark is sturdy with a rough texture, it is dark brown in colour and is stronger and hotter in taste.

Storage Period : upto 24 months