Ceylon Cinnamon Powder – 1 lb

Most cinnamon sold in US groceries is Cassia, a different, related species. This is true Ceylon cinnamon (Cinnamomum verum) — the species is documented at under 0.004% coumarin in published research, against 1–12% typical of Cassia, and our supplier confirms this batch at under 100 mg/kg coumarin. It also tastes different: lighter, floral and citrusy rather than the strong hot-candy note associated with Cassia.

Coumarin is a naturally occurring compound found in cinnamon bark. Cassia cinnamon, the type in most grocery blends, contains it at levels high enough that European food safety regulators recommend limiting regular high-volume intake, since large amounts can stress the liver over time. Ceylon cinnamon contains it at a small fraction of that level, which is one of the main practical reasons to choose true Ceylon over Cassia for everyday use.

GI stands for Geographical Indication, a designation the Sri Lankan government uses, recognized by the EU in 2022, to confirm that Ceylon cinnamon genuinely originates from Sri Lanka and meets the standards for the named region. It is part of what distinguishes true Ceylon cinnamon (Cinnamomum verum) from Cassia sold under the cinnamon name — the species and origin claim this page makes, not a certification mark we are showing as printed on this specific pouch.

Keep it airtight, away from light and heat — a closed cupboard beats a shelf above the stove. Ground cinnamon is at its best within about a year; whole quills hold their aroma noticeably longer. Nothing spoils in a food-safety sense afterward, it just gradually loses potency.