Why Ceylon Cinnamon is Called ‘True Cinnamon’ — And Why Kiwis Are Choosing It
Why Ceylon Cinnamon is Called ‘True Cinnamon’ — And Why Kiwis Are Choosing It
Few spices have a story as rich and layered as Ceylon cinnamon. Known as the “true cinnamon,” it has been treasured for thousands of years across ancient civilizations, modern kitchens, and natural health traditions. In New Zealand, where food lovers and wellness seekers are increasingly turning to authentic ingredients, Ceylon cinnamon has found a special place. At SpiceBloom, we proudly source and deliver both Ceylon cinnamon quills and Ceylon cinnamon powder to Kiwi households nationwide.
The Story Behind ‘True Cinnamon’
For centuries, cinnamon was more valuable than gold. Ancient traders kept its origins a closely guarded secret, weaving tales of giant birds and mythical creatures to protect the spice routes. The truth is simpler, yet no less remarkable: Ceylon cinnamon comes from the delicate inner bark of the Cinnamomum verum tree, native to Sri Lanka. The word “verum” itself means “true.”
Cassia vs Ceylon — A Crucial Distinction
Most supermarket cinnamon is not Ceylon but Cassia — darker, thicker, and cheaper to produce. Cassia contains much higher levels of coumarin, a compound that can be harmful to the liver in large amounts. Ceylon cinnamon, on the other hand, is softer, sweeter, and contains only trace levels of coumarin, making it the safe choice for everyday use.
- Ceylon: Subtle sweetness, fine texture, layered quills, safe for daily consumption.
- Cassia: Stronger bite, hard bark, commonly used in commercial food production.
Ceylon Cinnamon and Wellness
Modern nutritionists now echo what traditional medicine has always known: Ceylon cinnamon can play a role in everyday wellness. Research suggests it may:
- Support healthy blood sugar control
- Reduce cholesterol and improve heart health
- Act as a natural anti-inflammatory
- Provide antioxidant protection against cell damage
For Kiwis interested in natural, food-based wellness, Ceylon cinnamon is a simple yet powerful choice.
How New Zealanders Use Ceylon Cinnamon
From Christchurch cafés adding a sprinkle to oat lattes, to home cooks in Auckland enhancing curries and roasted vegetables, cinnamon has gone far beyond baking. Here are some Kiwi-inspired uses:
- Morning oats or muesli: A spoon of Ceylon cinnamon powder adds sweetness without sugar.
- Winter teas: Simmer quills with ginger, lemon, and honey for a soothing brew.
- Curries & stews: Add quills to slow-cooked meats for depth of flavour.
- Smoothies: Blend cinnamon powder into beetroot or matcha smoothies for an extra antioxidant kick.
SpiceBloom’s Difference
We don’t just sell cinnamon — we bring you quality and authenticity:
- 🌿 Certified Ceylon cinnamon direct from Sri Lanka
- 📦 Packed fresh in New Zealand in small batches
- 🔍 Carefully tested for purity and freshness
- 💚 Kiwi-owned and customer-focused
FAQs About Ceylon Cinnamon
Why is it called ‘true’ cinnamon?
Because only cinnamon from the Cinnamomum verum tree is genuine Ceylon cinnamon. Other varieties are cassia.
Is Ceylon cinnamon expensive?
It costs more than cassia, but its flavour, safety, and benefits make it worth the investment.
Can I use it every day?
Yes — unlike cassia, Ceylon cinnamon’s low coumarin content makes it safe for daily use.
Which is better: quills or powder?
Quills are best for slow cooking and infusions, while powder is perfect for baking, drinks, and quick recipes.
Bringing True Cinnamon to Kiwi Kitchens
Whether you’re making apple pie, a slow-cooked curry, or a health-boosting smoothie, Ceylon cinnamon offers both flavour and wellness. SpiceBloom is proud to supply both Ceylon Cinnamon Quills and Ceylon Cinnamon Powder NZ-wide — packed fresh every week to guarantee quality.