Ceylon Cinnamon
Cinnamomum verum · Ceylon cinnamon · true cinnamon
Ceylon Cinnamon: what every chef needs to know
Ceylon cinnamon is "true" cinnamon, native to Sri Lanka, to be distinguished from Cassia cinnamon, the most common supermarket variety. Critical EFSA distinction: Cassia cinnamon contains coumarin at 0.5–12 mg/g. EFSA has established a tolerable daily intake (TDI) of 0.1mg coumarin per kg body weight (EFSA 2008). Ceylon cinnamon contains only 0.004–0.017mg coumarin per gram: 250 to 2,500 times less than Cassia. In professional bakery environments where large quantities of cinnamon are used daily, Ceylon cinnamon is the safe choice. Visually they can be distinguished: Ceylon has thin, multiple layers in a cigar shape, while Cassia has thick, single-layer rolls.
Ceylon Cinnamon: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (gemalen) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (gemalen).
Ceylon Cinnamon: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Ceylon Cinnamon: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Simmer sticks in rice dishes and stews: subtle infusion. Remove before serving: sticks are not edible.
Mix evenly through dry ingredients for uniform distribution: Ceylon gives a milder, more complex aroma than Cassia.
Simmer sticks with water and sugar for cocktail syrup, coffee, or desserts. Longer simmering gives a more intense flavour.
Ceylon cinnamon + cumin + coriander + black pepper: a warm, spicy rub that pairs well with pork or lamb.
Ceylon Cinnamon: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Ceylon Cinnamon: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round as a dried imported product from Sri Lanka and Madagascar.
Ceylon Cinnamon: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Ceylon Cinnamon
What is the difference between Ceylon cinnamon and Cassia cinnamon?
Ceylon (Cinnamomum verum): thin multiple layers, mild-complex flavour, coumarin <0.017mg/g. Cassia (C. aromaticum): thick hard roll, sharper, coumarin 0.5–12mg/g. For daily high-volume use in bakeries: always Ceylon.
Is Cassia cinnamon dangerous?
At high daily use it can be: EFSA TDI is 0.1mg coumarin/kg/day. One teaspoon of Cassia (3g) contains 1.5–36mg coumarin. For bakeries baking daily, it is advisable to use Ceylon.
How do I recognise Ceylon cinnamon?
Multiple thin layers rolled like a cigar, light brown in colour, soft and easy to crumble. Cassia has a single thick, hard roll that is difficult to crumble.
At what temperature should you store Ceylon Cinnamon?
Store Ceylon Cinnamon at Room temperature cool and dry, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Ceylon Cinnamon professionally?
The primary professional technique for Ceylon Cinnamon is Gehele staven infusion at 85-95°C for 15-30 min. Always verify core temperature with a calibrated probe thermometer.
Does Ceylon Cinnamon contain allergens?
Ceylon Cinnamon is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
