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Originating from Sri Lanka, our organic, fair trade sweet cinnamon chips offer a mild spice with subtle warming qualities. Also known as Ceylon cinnamon chips or “true cinnamon” chips, these are perfect for steeping into a cinnamon tea or adding to your favorite tea blends. In Ayurveda, cinnamon bark from Cinnamomum verum is considered a warming herb that stimulates the heart while soothing the digestive system.

Cinnamon has been enjoyed since ancient times, mentioned in both the Bible and Egyptian texts. It was widely traded thousands of years ago by Arab spice traders in Europe and Asia. With its uniquely sweet flavor and warming, uplifting aroma, cinnamon has been used in a variety of applications, including confectioneries, baked goods, perfumes, cosmetics, beverages, and cordials. Sweet cinnamon, often called “true cinnamon,” has a more delicate and sweeter flavor than the closely related cassia cinnamon.

Cinnamomum verum is a small evergreen tree native to tropical southern India and Sri Lanka, growing from sea level to nearly 3,000 feet. It has also been introduced to Madagascar and the Seychelles, where it is extensively cultivated. Part of the Laurel family (Lauraceae), this plant is related to other diverse species, including the Mediterranean bay tree, sassafras, paw-paw, and the tropical avocado.

Cinnamon bark has been used for thousands of years in both Eastern and Western traditional medicines. Its use can be traced back to at least 1,700 BCE, where it was included in embalming fluid in ancient Egypt. The spice was highly treasured by ancient Romans, Greeks, and Hebrews, who used it in a spiced wine called “Hippocras.” During the 15th and 16th centuries, European explorers considered cinnamon one of the most sought-after spices, and by the 17th century, it had become a common kitchen ingredient. In the 19th century, cinnamon was often used to support digestion. It is a key component in garam masala, a traditional Indian spice blend, and is used in Middle Eastern and North African dishes, including lamb, stuffed eggplant, and chocolate in Mexico.

In Ayurveda, cinnamon, known as twak, is highly valued as a versatile herb. According to Ayurvedic practitioner Karta Khalsa, “the classic patient who can benefit from cinnamon is cold, dry, and frail.” It is considered a warming herb that stimulates the circulatory system and soothes the digestive system. The essential oil is widely used in flavoring soft drinks, baked goods, sauces, confectioneries, and liqueurs. It is distilled from a mixture of leaves, twigs, and bark but should be used cautiously as it can be skin-sensitizing. In Traditional Chinese Medicine (TCM), cassia cinnamon is more commonly used due to its native origins in China.

Although true cinnamon and cassia are often confused, they differ in taste and chemical properties. In the U.S., both types are simply labeled “cinnamon” for use in seasoning. Cassia bark is thicker, harder, and more rough than true cinnamon, which is tan in color. Cassia sticks curl inward from both sides, while true cinnamon has many thin layers of bark.

Precautions
No known precautions. We recommend consulting a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.