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CINNAMON

Ceylon cinnamon (often called “true cinnamon”) comes from the inner bark of a tropical evergreen tree. It is prized for its delicate, mildly sweet flavor and subtle citrusy aroma, making it more refined than the stronger, spicier cassia cinnamon commonly found in supermarkets.

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Ceylon cinnamon is native to Sri Lanka and parts of southern India. The bark is harvested, dried, and rolled into thin, soft layers that form the characteristic “quills.” These layers are fragile and easy to crumble, unlike the hard sticks of cassia cinnamon.

Cinnamon C4.
Cinnamon C4
Cinnamon

English Name:    Cinnamon

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Type:                    Bark

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Moisture:             <1 %

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Species:               Cinnamomum verum


Quality type:       C5,C4,H2, Grinding quality

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Packing:                10 Kg Cartons

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Uses:                    Traditional medicine,  culinary uses, aromatic and cosmetic use

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Other names:         Canela de Ceilán  [Spanish]

                                سیلون دار چینی  [Urdu]

                                قرفة سيلانية [arabic]

                                 Цейлонская корица  [Russian]

                                セイロンシナモン [japanese]

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