Stone Ground
Ceylon Cinnamon - Ground
Ceylon Cinnamon - Ground
No Salt, No Sugar, No Preservatives
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Reach for ground Ceylon cinnamon when you want true cinnamon ready to stir straight into oatmeal, French toast batter, cookie dough, rice pudding, coffee, or a warm curry, with none of the work of grinding a stick. Also called canela in Mexican kitchens, this is the delicate, sweet, citrus-and-honey kind of cinnamon, milder and more fragrant than the harsh, candy-hot cassia in most supermarket jars. It folds smoothly into both sweet and savory cooking and finishes warm rather than sharp.
Ceylon often comes as papery, many-layered quills that are notoriously hard to grind at home, hard enough to jam a grinder. We stone-grind it for you and pack the powder fresh, which matters more for Ceylon than for cassia: its gentle citrus-floral aroma fades fast once ground, so a jar that has sat on a shelf goes flat. Fresh-ground is where true cinnamon actually tastes like itself.
Stone-ground, packed fresh. No salt, sugar, or fillers.
Common Questions
What is the difference between Ceylon and regular cinnamon?
What is the difference between Ceylon and regular cinnamon?
Most supermarket cinnamon is cassia: bold, hot, and pungent. This is true Ceylon (canela): softer, sweeter, and citrus-floral. They come from different trees, and Ceylon is the one Mexican and Sri Lankan cooks reach for when they want warmth without the aggressive, candy-hot bite.
Why does my Ceylon taste milder than the cinnamon I am used to?
Why does my Ceylon taste milder than the cinnamon I am used to?
Because it is supposed to. If your Ceylon tastes delicate and subtly sweet rather than punchy, that is the real spice, not a weak one. In recipes built around cassia's punch, like a bold cinnamon roll, you may want to use a little more, or layer it with other warm spices to get the presence you expect.
Why buy it ground instead of grinding sticks myself?
Why buy it ground instead of grinding sticks myself?
Two reasons. Ceylon quills are often papery and multi-layered, and they can jam or damage home blade and burr grinders that handle hard cassia fine. And ground fresh in small batches, the powder keeps the delicate oils that fade quickly once cinnamon is ground and left on a shelf, so you skip the hassle and get brighter flavor.
What do I use ground cinnamon in?
What do I use ground cinnamon in?
Everywhere a recipe wants it stirred in rather than steeped: oatmeal, yogurt, and smoothies; pancakes, French toast, and waffles; cookies, cakes, banana bread, and snickerdoodles; coffee, hot chocolate, and chai; and savory dishes like Mexican mole, birria, Moroccan tagines, and curries, where a pinch adds warm background depth.
How should I store it to keep it fresh?
How should I store it to keep it fresh?
Keep it sealed in a cool, dark place away from the heat and steam of the stove. Ground Ceylon loses its delicate citrus-floral aroma faster than hard cassia, so an airtight jar protects what makes it special. Dip with a dry spoon to keep moisture out.
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Ceylon Cinnamon - Ground
$13.00
Run, don’t walk! These are the absolute BEST spices. The cinnamon is incredible, you’ll never go back to store bought. Great gift idea as well!
Added a pinch or two to my chocolate chip pancakes...it brought them to a whole other level! Provides the spice and decadence that you expect when you add cinnamon to a dessert
Excellent