Ceylon Cinnamon (cinnamomum zeylanicum or vera) is also know as the "true cinnamon". It differs from Cassia Cinnamon in that it has only trace amounts of coumarin. The levels of coumarin in cassia are considered detrimental to liver health.
 
There are also significant differences in taste. Ceylon Cinnamon is delicate, sweet with nuanced notes of clove and makes an excellent flavor profile for pastries, cakes and desserts whereas Cassia Cinnamon is pungent and suited for braised Chinese meat recipes.
The same effect is noticed when distilled in gin, with Ceylon Cinnamon giving sweeter , gentler flavour, while cassia produces a much stronger hot, spicy effect.
 
Price exclusive of  VAT, ex our offices in Johannesburg. We can deliver all around the country.
 
Please Contact Us for bulk order quotations.