Cinnamon Zeylanicum (also known as 'Cinnamomum verum') is 'True Cinnamon' or 'Ceylon Cinnamon.' It is native to Sri Lanka and has a much more delicate, sweet, and complex flavour than the more common Cassia cinnamon.
Most 'regular' cinnamon is Cassia, which is spicy, pungent, and has a strong 'fireball' flavour. Cinnamon Zeylanicum (Ceylon) is sweeter, lighter, and more floral. It also contains virtually zero coumarin, a compound found in high levels in Cassia.
Coumarin is a natural flavour compound found in high concentrations in Cassia cinnamon that can be toxic to the liver in large or regular doses. Cinnamon Zeylanicum (Ceylon) is the preferred choice for regular use as it contains only trace, negligible amounts.
'Premium' indicates that this powder is sourced from high-grade quills, resulting in a finer grind, a sweeter and more refined flavour, and a beautiful, light-tan colour, superior to standard-grade powders.
Its delicate flavour is perfect for fine baking, desserts, custards, rice puddings, and dusting on fruit. It is also the superior choice for beverages like lattes or chai, as it blends in smoothly without being spicy.
Yes, but you may need to use slightly more, as its flavour is milder and less 'hot' than Cassia. It provides a more complex, aromatic warmth rather than a spicy punch.
