Overview of Ceylon Cinnamon
Ceylon cinnamon, often referred to as “true cinnamon,” is derived from the inner bark of the Cinnamomum verum tree, native to Sri Lanka (formerly Ceylon). Unlike Cassia cinnamon, which is more commonly found in stores, Ceylon cinnamon is prized for its delicate flavor and lower coumarin content, making it a healthier choice. It is used in a variety of culinary applications and traditional medicine.
Specifications of Ceylon Cinnamon
- Botanical Name: Cinnamomum verum
- Appearance: Light brown to reddish-brown, thin, and delicate bark with a sweet, mild flavor.
- Flavor Profile: Subtle, sweet, and aromatic.
- Coumarin Content: Very low compared to Cassia cinnamon, making it safer for regular consumption.
- Moisture Content: Typically around 10-12%.
- Essential Oil Content: Contains up to 0.5% essential oil, which includes cinnamaldehyde, eugenol, and other compounds.
- Particle Size: Available in various grinds, from coarse to fine powder.
Packaging Details
- Bulk Packaging: Typically available in 25 kg or 50 kg bulk sacks for industrial use.
- Retail Packaging: Commonly sold in 50g, 100g, 200g, and 500g packs for consumer use. Packaging may include resealable pouches or glass jars to maintain freshness.
- Labeling: Includes information such as product name, origin, nutritional information, expiration date, and any relevant certifications (e.g., organic, fair trade).
- Storage: Should be kept in a cool, dry place away from direct sunlight to preserve its flavor and aroma.
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