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Bulk Ceylon Cinnamon Powder (OG)
Our Organic Ceylon Cinnamon Powder is a culinary delight and a testament to the rich heritage of spice cultivation!
Organic Ceylon Cinnamon Powder is celebrated for its delicate and sweet flavor profile, distinguishing it from its Cassia counterpart. Elevate the taste of your products, whether in desserts, beverages, or savory dishes, by incorporating this premium cinnamon powder.
Source86 Bulk Organic Ceylon Cinnamon Powder is available in large quantities and custom pack sizes that fit your wholesale ingredient needs! 📦
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Product Data
| Scientific Name | Cinnamomum zeylanicu |
|---|---|
| Origin Countries | Sri Lanka |
| Product Use | Spice blends, sauces and condiments, granola bars. |
Production & Sourcing
Organic Ceylon Cinnamon Powder is crafted through a meticulous process that starts with harvesting the inner bark of Cinnamomum verum trees. The harvested bark is carefully stripped, and the outer layers are removed, leaving the inner bark intact. This inner bark, known as the cinnamon quill, is then sun-dried to enhance its natural sweetness and delicate flavor. Once dried, the quills are ground into a fine powder, resulting in the creation of Organic Ceylon Cinnamon Powder.
Applications
- Baked Goods
- Confectionery
- Beverages-Wet
- Smoothie Bowls
- Smoothies
- Desserts
- Dairy and Non-Dairy
- Frozen Dessets
- Seasonings
- Functional Food and Beverages
Functionality
- Sauces
- Condiments
- Infusions and Extracts
- Vegan
- Vegetarian
Benefits
Organic Ceylon Cinnamon Powder is characterized by a sweet, mild flavor with delicate citrus and floral notes. It stands in contrast to the more common Cassia cinnamon, offering a nuanced taste that enhances both sweet and savory dishes.
The texture of Ceylon Cinnamon Powder is fine and powdery. This allows for easy incorporation into recipes, seamlessly blending with other ingredients to impart its distinct flavor without altering the texture of the final product.
Ceylon Cinnamon Powder boasts a light tan to golden brown color, setting it apart from the darker hues of Cassia cinnamon. Its lighter shade contributes to the visual appeal of dishes, particularly in baking and dessert applications.
Ceylon Cinnamon Powder boasts a light tan to golden brown color, setting it apart from the darker hues of Cassia cinnamon. Its lighter shade contributes to the visual appeal of dishes, particularly in baking and dessert applications.
As a dry powder, Ceylon Cinnamon does not add moisture to recipes. However, its fine texture allows it to act as a binding agent in certain formulations, aiding in cohesion, particularly in baking.
The aroma of Ceylon Cinnamon is characterized by its sweet and warm scent, tinged with citrus and floral undertones. Its aromatic profile contributes to the overall sensory experience of dishes.
Ceylon Cinnamon Powder strikes a delicate balance in recipes, imparting a subtle sweetness and warmth. Its nuanced flavor enhances the overall taste without overpowering other ingredients, ensuring a harmonious culinary result.
The golden-brown color of Ceylon Cinnamon Powder offers a subtle contrast in dishes, especially when used as a topping or garnish. This visual element can enhance the presentation of various culinary creations.
Ceylon Cinnamon is often associated with Sri Lankan cuisine, where it has been cultivated for centuries. Its use extends globally, influencing diverse culinary traditions and becoming a sought-after spice in both sweet and savory dishes.
Ceylon Cinnamon is naturally free of coumarin, a compound found in higher amounts in Cassia cinnamon and linked to potential health concerns. This makes Ceylon Cinnamon a preferred choice for those with sensitivities or dietary restrictions. Its low coumarin content aligns with a health-conscious approach to spice consumption.
Uses in manufacturing
Organic Ceylon Cinnamon Powder is frequently incorporated into the production of baked goods such as cakes, cookies, muffins, and pastries. It imparts a warm and sweet flavor, enhancing the overall sensory experience of these products.
It is a key ingredient in the manufacturing of desserts and sweets, including ice creams, puddings, chocolates, and candies. The subtle sweetness and aromatic qualities of Ceylon Cinnamon enhance the indulgence of these treats.
Ceylon Cinnamon Powder is used in beverage manufacturing, finding its way into teas, coffees, hot chocolates, and various cold beverages. It provides a pleasant aroma and taste, making it a popular choice for flavoring drinks.
In the production of dairy and non-dairy products like yogurts, milkshakes, and plant-based alternatives, Ceylon Cinnamon Powder contributes a comforting and warming note, enriching the overall flavor profile.
It is commonly added to cereal formulations and granola bars, providing a delightful cinnamon flavor. Its fine texture allows for even distribution in these products.
Ceylon Cinnamon Powder is used in snack foods such as popcorn, nuts, and trail mixes. Its unique flavor profile adds a savory-sweet element, making snacks more appealing.
In the creation of spice blends and seasonings for savory dishes, Ceylon Cinnamon Powder adds depth and warmth. It complements the overall flavor without overpowering other spices.
Given its potential health benefits, Ceylon Cinnamon Powder is incorporated into functional foods, supplements, and wellness products. It adds a palatable element to products designed for health-conscious consumers.
Ceylon Cinnamon Powder is used in the formulation of sauces, dressings, and condiments for savory dishes. Its subtle sweetness and warmth contribute to the complexity of flavor in these products.
Manufacturers may extract the essence of Ceylon Cinnamon for use in infusions, extracts, and flavorings. This concentrated form allows for easy incorporation into various food and beverage applications.
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