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Bulk Ceylon Cinnamon – Ground
Made from 100% “true cinnamon”, our Ground Ceylon Cinnamon is a true culinary treasure!
Use it to infuse your baked goods, such as cakes, cookies, and pastries, with a warm and inviting cinnamon essence. Enhance your breakfast favorites with a subtle sweetness. Ceylon cinnamon also brings a gentle spiciness to curries, sauces and stews. It contains antioxidants and is known for its potential anti-inflammatory properties. This spice is also a source of essential minerals like manganese, calcium, and iron. Our Ground Ceylon Cinnamon is GMO-Free and Gluten-Free as well!
Need a steady supply of Ceylon Cinnamon? Look no further, because we have this ingredient in bulk quantities. Just click on the Contact for Quote button to know how to get this awesome ingredient. Source86 is your number one supplier for premium bulk raw ingredients! From sourcing to importing, our global team of trusty sourcerers is committed to getting you only the best ingredients in the market!
If what you need is a Retail-Ready Spices solution, this is for you!
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Product Data
| Scientific Name | Cinnamomum Verum |
|---|---|
| Origin Countries | Sri Lanka |
| Pack Size | 25 kg |
| Product Shelf Life | 24 Months |
| Product Use | Marinades and Rubs, spice blends. smoothies |
| Shipping / Storage | Ambient Temperature |
Production & Sourcing
Bark Harvesting: The process begins with harvesting the inner bark of Cinnamomum verum trees, commonly known as Ceylon cinnamon trees. The bark is carefully removed in thin strips, as this is where the flavorful compounds are concentrated.
Drying: Once the bark is harvested, it is laid out to dry. This drying process helps to preserve the bark and concentrate its flavor. As the bark dries, it curls into characteristic cinnamon sticks, also known as quills.
Grinding: After the bark is fully dried, it is ground into a fine powder using specialized equipment. This grinding process breaks down the dried bark into small particles, resulting in ground Ceylon cinnamon.
Applications
- Bakery
- Snacks – Sweet
- Desserts
- Snacks – Savory
- Smoothies
- Sauces
- Marinades and Rubs
- Dairy Products
- Ready-To-Eat Meals
- Spice Blends
- Breakfast Products
- Private Label
Functionality
- Essential Minerals
- Antioxidant
- Anti-inflammatory
- Metabolism Support
- Blood-Sugar Regulation
Benefits
Ground Ceylon Cinnamon is celebrated for its delicate and complex flavor profile. It offers a subtly sweet and citrusy taste with a hint of floral notes. Unlike its more common counterpart, Cassia cinnamon, Ceylon cinnamon is milder and less intense, making it perfect for a wide range of culinary applications.
Ground Ceylon Cinnamon typically has a fine and powdery texture, making it easy to blend into various dishes. This fine texture allows it to evenly disperse its flavor throughout recipes, ensuring a consistent taste experience.
The color of Ground Ceylon Cinnamon is light tan to warm brown, reflecting the natural hue of the Cinnamomum verum bark. The ground form of Ceylon cinnamon retains its characteristic warm color, adding visual appeal to culinary creations.
Ground Ceylon Cinnamon not only imparts flavor but also provides valuable nutritional benefits. It contains antioxidants and essential minerals like manganese, which supports metabolism, and calcium and iron, crucial for bone health and oxygen transport. Its potential anti-inflammatory properties contribute to its positive impact on overall well-being.
Ground Ceylon Cinnamon typically has low moisture content due to the drying process. While it doesn’t serve as a binding agent in culinary applications, its fine texture can help seasonings and blends adhere to dishes.
The aromatic essence of Ground Ceylon Cinnamon is captivating. Its delicate scent is sweet and inviting, with subtle citrus undertones. When used in cooking or baking, it releases a warm and comforting aroma that enhances the sensory experience of food.
Ground Ceylon Cinnamon strikes a harmonious balance between its subtle sweetness and delicate spiciness. This balance allows it to enhance a wide variety of dishes without overpowering them, making it a versatile spice for both sweet and savory applications.
The contrast in Ground Ceylon Cinnamon arises from its nuanced flavor. Its gentle sweetness and floral undertones contrast with more robust spices, adding depth and complexity to dishes.
Ceylon cinnamon, known as “true cinnamon,” is primarily associated with Sri Lanka, where it is cultivated and has cultural significance. It is highly regarded for its refined flavor and is used in various traditional Sri Lankan dishes. Additionally, Ceylon cinnamon has gained popularity globally for its unique taste and potential health benefits.
Ground Ceylon Cinnamon is generally safe for most people when used in culinary amounts. However, individuals who are allergic to cinnamon should avoid consuming it. Moreover, due to its potential blood-thinning properties, individuals on blood-thinning medications should exercise caution and consult their healthcare provider before significantly increasing their cinnamon consumption.
Uses in manufacturing
Ground Ceylon cinnamon is a staple in the production of baked goods. It is often added to bread, cakes, cookies, muffins, and pastries to infuse them with a warm and sweet cinnamon flavor. The spice’s delicate and nuanced taste adds depth to these products.
Food producers use ground Ceylon cinnamon to enhance the flavor of desserts like puddings, custards, ice creams, and fruit-based dishes. Its sweet and aromatic profile complements the sweetness of desserts, creating a well-balanced taste.
Ground Ceylon cinnamon is used to season various snack foods, including flavored popcorn, nuts, granola bars, and cereal. Its subtle sweetness adds a unique twist to these products.
In the beverage industry, ground Ceylon cinnamon is added to drinks such as spiced teas, hot chocolates, coffees, and even cocktails. It imparts a warm and comforting flavor, enhancing the overall sensory experience.
While cinnamon is often associated with sweet dishes, ground Ceylon cinnamon is also used in savory applications. It can be found in spice blends for curries, sauces, stews, and marinades, where its delicate spiciness contributes to the depth of flavor.
Ground Ceylon cinnamon is used to flavor dairy products like yogurts, puddings, and cream-based desserts. Its gentle warmth pairs well with the creamy texture of these products.
Food producers incorporate ground Ceylon cinnamon into breakfast foods such as oatmeal, cereals, and pancake mixes. Its aromatic essence adds a pleasant twist to the first meal of the day.
Some ready-to-eat and frozen meal products are seasoned with ground Ceylon cinnamon to provide a nuanced and comforting flavor element.
Ground Ceylon cinnamon is a key ingredient in various spice blends used to season a wide range of dishes. These blends often combine it with other spices to create balanced and unique flavors.
Main producing countries and Harvest time
Sri Lanka is the top producer of Ceylon cinnamon (Cinnamomum verum). In fact, Ceylon cinnamon gets its name from the historical name of Sri Lanka, which was “Ceylon.” The country has a long history of cultivating and exporting high-quality Ceylon cinnamon.
The harvest season for Ceylon cinnamon typically occurs twice a year, during the monsoon seasons. The two main harvest periods are:
First Harvest (Yala): This harvest takes place from May to June, during the southwestern monsoon season.
Second Harvest (Maha): The second harvest occurs from October to November, coinciding with the northeastern monsoon season.
Other countries that are top producers of Ceylon cinnamon are Indonesia, China, Vietnam and India