Ceylon cinnamon (Cinnamomum verum) is often called "true cinnamon" to distinguish it from the more common cassia cinnamon that dominates global markets. The difference matters—for flavor, health, and provenance.
True Ceylon cinnamon has a delicate, complex flavor profile with sweet, floral, and citrus notes. It's lighter in color, with thin, papery bark that crumbles easily. Most importantly, it contains virtually no coumarin—a compound found in high levels in cassia that can be harmful to the liver when consumed regularly.
Sri Lanka produces over 90% of the world's true cinnamon. The craft of cinnamon peeling is a skilled artisan trade passed down through generations. Our peelers at Rooted Food Forest use traditional techniques that have remained largely unchanged for centuries.
Growing cinnamon in a food forest system produces superior quality bark. The dappled shade and rich organic soil create ideal growing conditions, and the absence of chemical inputs means the cinnamon develops its full complement of essential oils naturally.
When you purchase Rooted Food Forest cinnamon, you're getting a product that represents thousands of years of agricultural heritage, grown in harmony with nature, and processed by skilled hands that honor the tradition.