Ceylon Cinnamon 50g

Almost everything sold as "cinnamon" in Malaysia is cassia. True cinnamon — Cinnamomum verum — grows in Sri Lanka, and once you've tasted it you can't go back to the other thing.

How to tell the difference yourself

Next time you're in a supermarket, look at the stick:

• Cassia is a single thick, hard curl of dark reddish-brown bark. You can't snap it by hand. The taste is hot and blunt.
• Ceylon cinnamon is many paper-thin layers rolled together like a cigar, light tan in colour, and it crumbles between your fingers. The taste is sweeter, more floral, with a woody warmth instead of a burn.

Our sticks are the second kind. Hold one and it's obvious.

Sticks or powder — which do you want?

Sticks (50g) — for anything you simmer: chai, curries, rice, mulled drinks, poached fruit. They keep their aroma for years and one stick can be rinsed and reused across a couple of brews.
Powder (50g) — for baking, porridge, coffee and anything you can't strain. True Ceylon powder is much finer and paler than cassia powder; it dissolves rather than sitting on top.

What it costs to use

50g of powder is roughly 50 servings — under RM1 a use. If you put cinnamon in your coffee every morning, one jar is about two months.

✓ True Ceylon Cinnamon (Cinnamomum verum) | ✓ Sealed for Freshness at source in Sri Lanka | ✓ Ships from Kuala Lumpur within 48 hrs

Free delivery anywhere in Malaysia — no minimum spend. Cinnamon is one of the nine spices in Masala Chai Gold — if you're making chai from scratch, start there instead.