Cinnamon sticks Ceylon / Canela em pau ceylon

Latin: Cinnamomi Ceylon Cort.
Botanical: Cinnamomum verum J. PRESL

Real Ceylon Kanehl cinnamon. A flavorful gourmet cinnamon with an aromatic smell and a spicy-sweet taste. Quite a low coumarin content. Top quality.

Ceylon cinnamon is the bast part of one- to two-year-old shoots of Cinnamomum zeylanicum trees, which are removed from the outer and middle bark by scraping, which are stuck together in 6 to 10 pieces. The bark is curled on both sides. The fracture is short-fibered. The bark is dull yellow-brown on the outside, crossed by lighter longitudinal stripes, and dark brown on the inside. Ceylon cinnamon is quite expensive and not available everywhere. But it tastes better because it contains less coumarin.

The valuable, effective ingredients can be found in the cinnamon bark. It contains 0.5 to four percent essential oil, which consists of 65 to 75 percent cinnamaldehyde and around five percent eugenol. There are also small amounts of so-called mono-, sesqui- and diterpenes, tannins and phenolcarboxylic acids. The substance coumarin only occurs in very low concentrations in Ceylon cinnamon.