Why Ceylon Cinnamon Costs More Than Cassia
Step into any spice market or scan wholesale commodity sheets, and a glaring disparity immediately surfaces: Ceylon cinnamon consistent...
30
Sep
Posts by shima ghasemi
30
Sep
Who Produces the World’s Cinnamon? China, Vietnam, Indonesia, Sri Lanka
Step into any commercial bakery, artisan coffee shop, or spice market around the globe, and the warm, woody aroma of cinnamon is unmist...
29
Sep
Cinnamon Grades Explained: Alba, Continental, Quills and Quillings
Step inside an export processing warehouse in the Southern Province of Sri Lanka, and you will quickly notice that the sorting benches ...
29
Sep
How to Spot Real Ceylon Cinnamon: Six Things to Look For
If you open your spice cabinet right now, reach for that bottle labeled “Pure Cinnamon,” and take a deep breath, what do you smell? If ...
29
Sep
Is Cassia Cinnamon Safe? What the Risk Assessments Actually Say
Most of us grew up with that familiar, warm, spicy-sweet aroma wafting from the kitchen. If you check your pantry right now, the jar la...
29
Sep
How Cinnamon Is Grown, Peeled and Rolled in Sri Lanka
Step into a cinnamon peelers’ shed in the humid lowlands of southern Sri Lanka, and the first thing that hits you is not just the warm,...
29
Sep
What Is Coumarin, and Why Does It Matter in Cinnamon?
If you have ever opened a fresh jar of cinnamon and inhaled that warm, sweet, familiar aroma, you have already experienced coumarin fir...
29
Sep
Ceylon vs Cassia: The Two Cinnamons and How to Tell Them Apart
Walk down the spice aisle of almost any western supermarket, pick up a bottle labeled simply “Ground Cinnamon,” and there is an overwhe...
27
Sep
Why Madagascar Grows Almost Half the World’s Vanilla
If you open a jar of high-quality vanilla beans, the aroma that fills the room is unmistakable—rich, dark, creamy, and complex. For mos...
27
Sep
How Vanilla Left Mexico and Took Over the World
Open your pantry, and you will almost certainly find it: a small bottle of dark, intensely fragrant liquid, or perhaps a glass jar hold...