Ceylon cinnamon is more than a familiar baking spice. Its origin, botanical identity and distinctive layered quill structure set it apart.
What is Ceylon cinnamon?
Ceylon cinnamon comes from Cinnamomum verum. The prepared bark is fine and layered, creating the delicate quill structure associated with true Ceylon cinnamon.
From bark to quill
Creating a Ceylon cinnamon quill requires careful preparation of the bark. Thin layers are brought together to form the characteristic rolled structure. It is a product shaped by both place and skilled handling.
Which format should I choose?
Quills are ideal for infusions, drinks, curries, rice dishes and slow cooking. Powder is the easiest everyday format for coffee, breakfast, smoothies, baking and desserts. Chef’s Cuts offer convenient cinnamon pieces for tea, poached fruit, sauces, curries, braises and other infused dishes.
How does it fit an Australian kitchen?
Think beyond traditional spice dishes. Add Ceylon cinnamon to a morning coffee, stir it through porridge, pair it with apple, use it in banana bread or French toast, or infuse a quill into tea and slow-cooked dishes.
Botanical identity: Cinnamomum verum
Origin: Sri Lanka