About Cinnamon Ceylon Powder Organic
Ceylon cinnamon powder is known also as “true” cinnamon powder.
Ceylon cinnamon is a spice made from the inner bark of the cinnamon tree. To produce cinnamon, the tree’s bark is harvested, dried and fermented, then its outer layer is removed. As it dries, the inner bark are curled by hand into long “quills”, which are graded and cut. It is native to the island of Sri Lanka and is now notably cultivated in Myanmar, Vietnam, Indonesia and the islands of Seychelles off the coast of East Africa. It has been used as an ingredient throughout history, dating back as far as Ancient Egypt.
Cinnamon has also non-culinary uses in perfumery and as a natural antiseptic. According to Chinese medicine can be used as a way of treating a wide range of ailments, including nausea and colds. The spice is a rich source of vitamin K, calcium, iron, and fiber and contains high amounts of vitamin E, and Zinc.
Ceylon cinnamon’s health benefits are due to the various health-enhancing compounds it contains, like Terpenoids, Cinnamic acid and Cinnamaldehyde. Cinnamic acid is a powerful antioxidant. It can help to relieve high blood pressure and prevent related diseases. Cinnamaldehyde can help to improve blood flow. Cinnamon’s effects on the metabolism can help the brain’s response to insulin. Research suggests a connection between that response and Alzheimer’s disease. As a result, cinnamon may be able to stop the progression of Alzheimer’s disease.
Storage and shelf life
Store organic Ceylon cinnamon powder in a dry and sealable food storage container – we recommend glass. Keep the container in a cool, dry and dark area out of the sun and heat. Sunlight and heat can reduce the nutritional and flavoring quality of the powder. Keep the container away from liquids that may leak into it.
Organic Ceylon cinnamon powder, when properly stored, has a shelf life for up to 1 year. After 6 months its aroma and flavor will start slowly to deteriorate.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Per teaspoon (2,6g)
Total Fat 0 gr
Saturated Fat 0 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0,3 mg
Potassium 11 mg
Total Carbohydrates 2,1 g
Dietary Fiber 1,4 g
Sugars 0,1 g
Protein 0,1 g
Allergens: No known allergens
How to use
You can use Ceylon cinnamon powder in any application that calls for cinnamon stick. In a dish that consists mostly of liquid or a beverage, you may need to add it later in the cooking or baking process. The extra surface area that you will get from adding a powder over a cinnamon stick means that it is likely to release its flavor more quickly and will not last as long. Adding Ceylon cinnamon powder closer to the end of cooking can ensure that it is still flavorful when you serve the food. It also makes an excellent flavoring for many meat and vegetable dishes in Middle Eastern and Indian cooking. Cinnamon’s flavor is well suited to desserts and spiced breads and cakes. Use it in apple pie and famous cinnamon rolls. Also, use in smoothies, porridge, yoghurt, acai bowls, pancakes, waffles and French toast.
Flavor Pairings: Peach, apples, apricots, pears, bananas, blueberries, orange, pork, beef, chocolate, coffee, rice, almonds, eggplant, lime, cardamom, cloves, coriander seed, cumin, ginger, nutmeg, tamarind, vanilla, honey.
Other interesting information
Ceylon cinnamon was brought to Europe by Arab traders where it became a luxury ingredient for the wealthy. The use of this spice became a status symbol. The traders were able to keep the source of true cinnamon a secret all the way up to the 16th century, thus preserving their monopoly on it. In the early 16th century, the Portuguese discovered cinnamon in Sri Lanka and conquered the Kotto people there. Having enslaved those Sri Lankans, they took control of the cinnamon trade for the next century. That is until the Dutch made contact with neighboring kingdom and ousted the Portuguese. The Dutch would rule Ceylon and the cinnamon trade for the next 150 years.
In 1757, Sri Lanka’s Dutch governor began the systematic cultivation of Ceylon cinnamon. He was the first to do so. The Dutch would lose control of Sri Lanka to the British in 1796 and would hold the monopoly on cinnamon until 1833; however, the importance of that monopoly would decline. The reason for the decline was twofold: other countries began cultivating Ceylon cinnamon and cassia cinnamon was growing in popularity as a Ceylon cinnamon alternative. Ceylon cinnamon is now cultivated in various parts of the world with tropical climates, including the West Indies and South America.
Coumarin is a flavoring substance which is contained in relatively high concentrations in Cassia cinnamon (cassia cinnamon sticks contained 18 times more coumarin than Ceylon sticks). Ceylon cinnamon contains much lower levels of this substance and is safer to use. While Cassia cinnamon is safe to eat in small to moderate amounts, eating too much may cause health problems since coumarin is a blood thinner known to cause liver damage.