Ceylon cinnamon is true cinnamon, and it has a thin, multi-layered bark and a sweet, warming, delicate taste and aroma (in contrast to cassia cinnamon, which is spicy and peppery). Use it in sweet and savory dishes. The sticks are soft enough to be freshly ground with a spice grinder or fine grater. No anti-caking agents added. Lumps may form, which is natural and normal.

Species: Cinnamomum verum
Other names: sweet cinnamon, true cinnamon
Appearance: The thin, multi-layered bark of true cinnamon is most often a redish brown. The bark is curled in on itself as it is dried and cured. The ground Ceylon Cinnamon is light brown, with a slight tint of red.
Typically used: The dried bark is used whole or powdered, and the twigs and leaves are distilled into an essential oil.
Origin: Ceylon cinnamon is cultivated from the inner bark of the evergreen tree, Cinnamomum verum. Native to Sri Lanka (formerly called Ceylon), Bangladesh, Burma, and the south-eastern coast of India, the spice has been considered a gift fit for gods and has been traded for centuries.
Flavor: Sweet, warming, delicate (in contrast to Cassia Cinnamon, which is warming and somewhat spicy and/or peppery)
Aroma: Sweet and somewhat pungent

Storage: Keep in a cool, dry place such as your pantry. A Best By Date is NOT an expiration date. A Best By Date serves as a "suggestion" for when a product will be of best flavor or quality. It is not a purchase or safety date.