Experience the Amazing Flavor of True Cinnamon
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Organic
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Sustainable
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Fair Trade
If you've never had Ceylon cinnamon before (which you probably haven't!), you're in for a real treat.
This species of cinnamon, also known as "true" cinnamon, has the most unique and delicious taste - a mix of sweet candy and spice. It is unlike any other cinnamon you will buy in the grocery store.
I discovered this delicious Ceylon Cinnamon on a trip to Costa Rica. We took a tour of an organic, sustainable vanilla and cinnamon farm, and fell in love with the taste of their bright red colored cinnamon tea.
Ceylon cinnamon is different than the cinnamon you'll find in your local store. The most familiar type of cinnamon is called Cassia cinnamon and can be recognized by it's tough, unbreakable bark and dark color.
Cassia cinnamon, though most popular, actually contains coumarin which can be slightly toxic to the liver. It is also cheaper to grow and most is grown in non-organic and slave labor type conditions.
Ceylon cinnamon, which is a light reddish-brown color has a supple, breakable bark and contains almost no coumarin at all.
This Ceylon cinnamon is grown organically and sustainable. When the cinnamon tree is cut for its bark, it quickly sprouts from the stump and in just a few years is a full tree again - ready for harvest. We also had a chance to speak with some of the workers at the farm during our visit and can clearly see they're living what Costa Rican's call "Pura Vida," or the good life.
Much of the herbal folk lore about cinnamon being a strong antibacterial agent comes from Ceylon or true cinnamon. Natives in Sri Lanka in Asia, where the species originated have a long history of using this spice for ceremonial, medicinal and culinary uses.
Because this cinnamon tastes amazing and contains almost no coumarin, you can add this to your smoothies, breakfast cereals, curries, desserts and more.
You also can make an amazing tea by boiling the bark and letting it sit for a few hours.
Cinnamon Tea Recipe:
One package of 2 ounces = 1 gallon of tea
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Place the broken cinnamon bark in a pan of water and boil for 5 -10 minutes.
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Shut off the heat and let simmer for 4 to 10 hours (overnight is better).
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Enjoy the tea cold or hot after meals.
Note: Break the bark into smaller pieces. The better extraction is achieved with smaller pieces, but not powder size.
