Cannelle Ceylan C4

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Cannelle Ceylan C4

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Technical guide

Origin Ceylan
Net weight 40 g
Conservation / Utilisation In a dry, dark place such as a closed cupboard, ideally at 18°C
Price incl. tax €6.20

A powdered cinnamon with a classically deep, sweet flavour.

The words of Olivier Roellinger

Aside from pepper, cinnamon and cassia are the most frequently used spices in the world: Chinese Five-Spice Powder, Indian Garam Massala, British pudding and French crumble mixes are just a few classic examples. Its warm and intense flavour likely explains its marked presence in north European cuisine.
Ceylon cinnamon contains Cinamic acid, which gives it a flavour that is both deep and refined. True cinnamon has a very characteristic taste, which is pleasant, warm and intense. I use it in the majority of my spice blends. Cinnamon offers a harmonious note to fruit, particularly citrus fruit. Yet it is at its finest when paired with chocolate.
We make regular visits to the Matale region in the heart of Sri Lanka, where the Organic and Fair Trade NGO through which our producers work is located. There, the cinnamon trees do not exceed three centimetres in diameter. They are first cut in the morning, and then throughout the day are delicately stripped from the tree and coiled into long sheets. Each cylinder of bark is dried in the sun for 1½ hours before being threaded onto long strings and hung in the shade of a shed. Later, the approximately one metre-long coils are inserted inside each other, both to enhance their thickness and to lengthen the sticks to two metres or more. Set to dry for a last time, the cinnamon is cut into sticks of about four to six centimetres. The quality of Ceylan cinnamon is rated on a standard scale, according to which the C4 and C5 grades that we have chosen here are the best.


True cinnamon is the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.