Épices Rœllinger Cinnamon | Raw Spices<Cinnamon from Ceylan C5

Sri Lanka is a spice island paradise, especially when it comes to cinnamon. Ceylon cinnamon (Cinnamomum zeylanicum) is, in fact, native to Sri Lanka. We source our cinnamon from organic growers in the center and the Southeast regions of Sri Lanka. After the first cinnamon branches are harvested, the outer bark is removed to reveal the sub-bark which is the most fragrant. Peeling off the bark is an art. Each step must be performed by hand because no machinery could accomplish the task with such precision; the result is like a sculpture. Few growers in Sri Lanka have the skill to produce precious C5 and C5 Alba grade cinnamon. 

True cinnamon comes from the bark of the young shoots of Cinnamomum zeylanicum, a large tree of the Lauraceae family. It should not be confused with cassia or Chinese cinnamon (Cinnamomum cassia), which is less subtle. They can be told apart by the thickness and color of the bark. Cinnamon is thinner and is a warm yellow-brown, while cassia is thicker and reddish-brown.