Description
Ceylon Cinnamon (Cinnamomum Verum) comes from a plant called 'Cinnamomum Zeylanicum blume' which is indigenous to Sri Lanka. The old botanical synonym for the tree, Cinnamomum zeylanicum, is derived from Sri Lanka's former name, Ceylon. Sri Lanka still produces 80-90% of the world's supply of Cinnamomum verum. Ceylon Cinnamon is the expensive, rare, safe and recommended variety over all other varieties of Cinnamon including Cassia, Korintje and Saigon. Ceylon Cinnamon sticks are soft, rolled like a cigar with multiple thin strips of cinnamon bark while the much harder cassia has a single scroll-like curl. Ceylon Cinnamon has a tan color compared to the dark red-brown of cassia Cinnamon. The Cinnamon sticks should also have minimal foxing, which is a term used to describe reddish-brown warps caused by dampness. The more foxing there is, the lower the quality of the Cinnamon. Each grade of Cinnamon has certain foxing specifications. A recipe that uses Ceylon Cinnamon never tastes like cinnamon. Its subtle and mild taste with citrus hints makes it the perfect blender which brings together all the other ingredients whether it is spices or herbs to create an incredible taste sensation... READ MORE AT https://www.cavemanredux.com
Ceylon Cinnamon and Cinnamon Varieties
