Cinnamon (True Cinnamon)

We call it ‘True Cinnamon’ to differentiate our Sri Lankan Cinnamon from lower-priced cassia (Chinese cinnamon: Cinnamomum cassia, Lauraceae). It’s one of our favourite spices and here at Rooted Spices, it’s one of our most proud sourcing stories.
 

Our Cinnamon comes from a Kandyan Forest Garden in Sri Lanka’s Central Highlands. It’s a blend of young cinnamon (known for its sweetness) and a more unusual wild cinnamon (a mature tree, known for its deep spiciness). The farm we work with has a large contingency of local female employment, it’s involved in promoting diversity (through The Forest Healing Foundation) and our cinnamon is freshly-ground to order, making it super powerful and potent.
 

In Sri Lanka, cinnamon is often used in a savoury context – think coconut and cinnamon daal. It is prevalent in global dishes, where a pinch of cinnamon might transform a tagine or chilli con carne. In European cuisine cinnamon is predominantly used in sweet bakes like Cinnamon Buns, flapjacks or pancakes. We encourage you to think creatively – a little dash can go a long way in an apple pie filling, a banana loaf, over poached stoned-fruit and baked figs.

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ALSO KNOWN AS: Ceylon cinnamon, true cinnamon