Ceylon Cinnamon Powder

Ceylon cinnamon, also known as "true cinnamon", is produced from the inner bark of the Cinnamomum verum tree, native to Sri Lanka (Ceylon). The original form of cinnamon is in stick form, which is ground to obtain the fine powder. Ground genuine Ceylon cinnamon has a lighter brown color and a delicate texture compared to Cassia cinnamon, and is known for its aromatic flavor.

Uses of Ceylon cinnamon powder:

• In fruit platters with honey and walnuts
• In rice pudding and yogurt with honey
• In breakfast: in muesli, cereals, oatmeal – with or without milk
• In hot beverages, such as salep or coffee
• In various desserts: strudel, cinnamon rolls, fanouropita, loukoumades, bougatsa, walnut pie, cookies, mustokouloura
• In stifado, moussaka, cannelloni, soutzouk loukou, minced meat, and red sauces

Ceylon cinnamon is also used in savory dishes in Middle Eastern countries and traditional soups in Persian cuisine. In Mexico, it is popular in the preparation of chocolate.

Health benefits of Ceylon cinnamon:

Ceylon cinnamon is considered to have antioxidant and anti-inflammatory properties. Studies indicate that its consumption is associated with improved glycemic control and reduced triglycerides and LDL cholesterol in the blood. Additionally, it may have antimicrobial effects, contributing to oral hygiene and combating bad breath.

Ceylon cinnamon is considered nutritionally superior to common cinnamon (Cassia cinnamon), and regular consumption is deemed safe.