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Cinnamon, Ceylon Ground
ceylon-ground-cinnamon-1.jpg
ceylon-ground-cinnamon-2.png
ceylon-ground-cinnamon-3.png|algolia
Cinnamon, Ceylon Ground

Ceylon Ground Cinnamon

Quite distinct from cassia varietals, cinammon from Ceylon (aka Sri Lanka) is the preferred kind in Europe and Mexico. With a low volatile oil content and a subtle, intricate flavor, Ground Ceylon Cinnamon pairs well with milk, cream, custard, and cooked fruit. It is a key flavor in Middle Eastern tomato sauces.

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The people of Europe and Mexico prefer this cinnamon because its light and understated flavor makes it perfect for dishes that don’t have other flavors competing for the foreground. It's bark is often used for spiced peaches and pears, in pickling, and for brewing hot cocoa. Ground Ceylon cinnamon is great in dishes like cinnamon ice cream, Dutch pears, custard, steamed puddings, stewed rhubarb, dessert syrups, and mixed into whipped cream.

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