There are main three species of Cinnamomum used as cinnamon spices on the market, and the flavours vary accordingly. Cinnamomumverum (Cinnamomumzeylanicum) is known as "true cinnamon" or Ceylon/Sri Lanka cinnamon, and the other common variations are called Cassia (Cinnamomum cassia) and Saigon cinnamon (Cinnamomumloureiroi).
True/Ceylon cinnamon is native to Sri Lanka, and Sri Lanka produces 80–90% of the world's supply.
True/Ceylon cinnamon products come directly from Sri Lanka (Ceylon) and have this Lion Logo, It is the symbol of purity of the Ceylon cinnamon. It is very mild, smooth, and sweeter than cassia cinnamon.
Cassia and Saigon cinnamon are relatively cheaper in price than true cinnamon and contain the highest levels of coumarin, a potential liver toxin.
Authtication of the Ceylon Cinnamon
All our ORGANIC Ceylon Cinnamon products are produced under the inspection of The Netherlands’ Control Union, and our ORGANIC exotic and aromatic Ceylon cinnamon products are grown in organic forest gardens by small holds farming communities. The products are packed in Sri Lanka (Ceylon).This ensures that our pure cinnamon cannot be mixed with Saigon cinnamon or cassia from any other part of the world.
Also,the yellow Lion logo is our guarantee of the purity of the Ceylon cinnamon.
We offer competitive prices and we guarantee the quality, freshness, and genuineness of our products.
Conventional (using Agro chemicals) and organic (without using Agro chemicals) are the two main agrrircutural methods use in Ceylon Cinnamon cultivation.
Conventional agrrircutural method producess high precentaion of very smooth barks which leads to producees higher grades sticks with batter skin.They are batter in terms of appiarace.
Organic agrrircutural method producess high precentaion of "rough" barks which leads to producees lower grades sticks.Their barks may containes dark patches mostly due to irregular growing pattens espacally moss on the bark.The main cause is cultivation method without using agro chemicals.They are sing of the nature.
The Ceylon cinnamon sticks grades
The Ceylon cinnamon sticks are graded by the diameter of the sticks (the smaller the diameter high the grade). ALBA, C-5 Special, and C-5 consider as high the grade.
The sticks with smoother "skins” and more no of layers in the given diameter have a higher value.
In our facility, the good skins sticks offer as “Select” grade.
For example, we sell C-5 grade as two grades C-5 (regular skins) and C-5 Select (smooth Skins).
Unfortunately, the grading system is not a measurement of the taste or/and aroma, and it is only based on appearance. Therefore, it is misleading the consumers, and end up with pay more for the higher grades.
The higher grades such as ALBA, C-5 Special, and C-5 can produce by highly skilled workers, and it is time-consuming so, they are relatively expensive.
Also, they use especially ALBA, C-5 Special relatively less mature barks so, they may be less the taste or/and aroma than other grades.
The lower grades such as C-4,M-5, and M-4 under (ingredient grades) are relatively less attractive and have relatively darker rough "skins"/barks than higher grades. Also, their barks are relatively mature and thicker than higher grades.
ALBA and C-5 Special produced less percentage in organic farming due to the slow and irregular growing pattern of the cinnamon trees. Due to this reason, their barks are rougher but better taste or/and aroma than conventional (non-organic) sticks.
The color of the pure Ceylon Cinnamon bark is Reddish-brown, and its color intensity is depending on mutuality.
However, a very intensive yellowish color can be gotten by heavy sulfur dioxide fumigation.
All in all, it is more economical to purchase C-4,M-5, M-4 or under (ingredient grades) for personal such as tea or cooking.
Neil Buultjens BSc.( A.Eng.) M.I Chem.C