Organic Ceylon Cinnamon Sticks 200g | Cinnamomum verum | low temperature dried
Organic Ceylon cinnamon sticks dried at low temperature, 200 g
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Organic Ceylon Cinnamon Sticks 200g | Cinnamomum verum | low temperature dried images
Organic Ceylon Cinnamon Sticks - Cinnamomum verum from Madagascar
Organic Ceylon cinnamon sticks (Cinnamomum verum) can be used as an infusion, in your hot drinks, or ground just before use for a far more aromatic powder. The noblest variety and the lowest in coumarin - around 0.017 g/kg versus 7 g/kg for commercial Cassia - it is suitable for daily use. Sourced from Madagascar, certified organic.
Ceylon cinnamon is one of the noblest and most aromatic varieties of cinnamon. Unlike Chinese cinnamon, the most common, it has subtle, well-developed aromas and a sweeter, more refined flavour.
Cinnamon is used in both savoury and sweet cooking, for infusions, desserts (the famous cinnamon roll), soups, traditional dishes (tagines, curries...) or to bring warmth to a more classic dish. It brings comfort and sweetness to your preparations.
How to use Ceylon cinnamon sticks?
• As an infusion: simmer a stick for 10 minutes in 25 cl of water. Pleasant in the morning or after meals.
• In hot drinks: add a stick to your tea, coffee or hot chocolate - fresh cinnamon reveals all its aromas on contact with heat.
• Golden milk: combine cinnamon with hot plant milk, turmeric and ginger for a comforting Ayurvedic-inspired drink.
• As fresh powder: finely blend the stick just before use for a powder that is far more aromatic than the pre-ground cinnamon sold in shops.
• As a gourmet duo: a pinch of ground cinnamon with a touch of organic Bourbon vanilla powder transforms a porridge or a home-made plant milk.
🟫 Whole for better keeping
We chose the stick format so that its aromas are preserved for longer (compared with powder). You can finely blend the stick to use it as a powder, just before using it: freshly ground cinnamon will reveal all its most subtle aromas!
🟫 Ethics, quality and social development
Cinnamon is actually the dried bark of the cinnamon tree. Nothing more. When the branches reach around two metres long and two centimetres in diameter, harvesting can begin. Cinnamon trees are native to Sri Lanka, and are grown in various tropical regions such as India or Madagascar - where this one comes from.
Our organic cinnamon is produced according to strict organic standards and goes even further: every batch is traceable, tested and guaranteed free from pesticides and plant protection residues.
Our supplier Floribis wants, as few companies in Madagascar do, the farmers with whom it builds lasting partnerships to be able to make a decent living from their crops. Unfortunately, even in organic farming there are still many abuses in Madagascar and some farmers work in very difficult conditions.
Floribis is creating, at its own scale, a virtuous circle of jobs and sustainable economic development in the region (find out more in the "sourcing" tab).
A note about the coumarin molecule: the cinnamon we offer you here is true Ceylon cinnamon (Cinnamomum verum) and as such has a very low content. The coumarin levels found in Ceylon cinnamon are extremely low - around 0.017 g/kg - unlike cinnamon of the Cassia variety (very often from China), which has a much higher level, around 7 g/kg. This difference is confirmed by the assessments of theEuropean Food Safety Authority (EFSA).
Cinnamon is one of the oldest spices in the world. Present for thousands of years in Chinese and Ayurvedic cooking and traditions, it remains above all, for us, a great cooking spice: warm, sweet, comforting. Frankly, few spices cross so many cultures. Here is what makes our Ceylon cinnamon unique - without attributing anything more to it than what it is.
What Ceylon cinnamon is made of
- Cinnamaldehyde : the main aromatic compound, responsible for its warm flavour and its so characteristic fragrance.
- Polyphenols : plant compounds naturally present in the bark.
- Tannins : naturally present in the bark, they contribute to its roundness on the palate.
- A very low coumarin content : this is the major asset of the Ceylon variety (we come back to it just below).
Why Ceylon rather than Cassia? This is the big difference, and it is a concrete one. True Ceylon cinnamon (Cinnamomum verum) contains very little coumarin - around 0.017 g/kg - versus around 7 g/kg for Cassia cinnamon, the most common in shops and often of Chinese origin. This difference, confirmed by EFSA, makes Ceylon the variety best suited to regular daily use. In practice: it is the cinnamon you can put in your porridge every morning without a second thought.
A well-loved traditional use. In many cultures, a cinnamon infusion traditionally rounds off a meal. It is as much a comforting gesture as a gourmet habit - and that is probably why it is found in so many hot drinks around the world, from Indian chai to the mulled wine of winter markets.
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Floribis is an agri-food company founded in 2000, based in Madagascar. It is a market leader in the production, processing and export of vanilla pods and essential oils in particular. Since its creation, Floribis has strived to commit to a win-win cooperation with local Malagasy communities. Its processing plant is located 3 km from Vohémar in the north-east of the island. Floribis is the largest employer in the town of Vohémar and a major player in the life of farmers' associations. It combines traditional know-how with the most advanced technologies for a 100% natural and organic production.
Eco-responsible organisation: Floribis integrates environmental impacts into its decision-making criteria and all of its processes.
Floribis is committed to:
- being self-sufficient in energy,
- reducing the consumption of polluting energy,
- protecting primary forests: an ecosystem restoration project has been launched in the Fanambana forest in partnership with the Water and Forests department -> conservation and planting of slow-growing trees, forest rangers, retraining of loggers, etc.
Best before: 25/03/2028
- Packaging : kraft bag with window. 200 g
- Storage : at room temperature, in a cool, dry place. Reseal the bag well or place the sticks in an airtight container to limit moisture and the loss of aromas.
- Shelf life : whole sticks keep for 2 to 3 years in good conditions. Freshly ground powder should be used quickly to enjoy its aromas.
- Grinding tip : use a spice grinder or a powerful blender to reduce the stick to a fine powder. Prepare only the amount you need.
How much Ceylon cinnamon per day?
At usual food doses, consumption of Ceylon cinnamon is considered safe. The commonly quoted amount is between 1 and 2 g per day - around 1/2 to 1 teaspoon of fresh powder, or one small stick ground to powder. Its very low coumarin content (unlike Cassia cinnamon) makes it well suited to regular daily use. If you are on medication (antidiabetics, anticoagulants), ask your doctor for advice before significant regular use.
Precautions and contraindications
Ceylon cinnamon is generally well tolerated at usual food doses. As a precaution, it is advisable to avoid excessive consumption in the following situations:
- People on anticoagulants or antidiabetic treatment (potentially additive effect on blood sugar and clotting)
- People suffering from gastric ulcers or heartburn (risk of irritation of the mucosa)
- Pregnant women and young children (at high doses; at usual food doses, consumption remains possible)
- People allergic to spices of the Lauraceae family
If in doubt, consult your doctor or pharmacist.
Frequently asked questions about Ceylon cinnamon
What is the difference between Ceylon cinnamon and Chinese cinnamon (Cassia)?
Ceylon cinnamon (Cinnamomum verum) comes mainly from Sri Lanka and Madagascar. Its bark is made up of thin rolled layers, lighter and more delicate. Its coumarin content is extremely low (~0.017 g/kg), unlike Cassia cinnamon (Cinnamomum cassia), widely sold in shops and often of Chinese origin (~7 g/kg). For daily consumption, Ceylon cinnamon is the variety put forward by the European health authorities (EFSA).
How do you recognise true Ceylon cinnamon sticks?
In stick form, Ceylon cinnamon has several layers of bark rolled thinly, like a flaky cigar. Its colour is lighter (soft beige-brown) than Cassia (dark brown and hard). Its fragrance is more subtle, floral, slightly sweet, where Cassia is sharper and more pungent. The scientific name to look for is Cinnamomum verum or Cinnamomum zeylanicum.
Is it okay to eat Ceylon cinnamon every day?
At usual food doses (up to around 2 g per day, i.e. half a teaspoon of powder or one small stick), Ceylon cinnamon is considered safe for the general population in good health. Its low coumarin content makes it well suited to daily use. Higher doses or significant prolonged use require the advice of a health professional.
How do you grind a Ceylon cinnamon stick?
Break the stick into pieces, then put it through a spice grinder or a powerful blender until you get a fine powder. Grind just the amount you need, at the time of use: freshly ground cinnamon is noticeably more aromatic than the pre-ground powder sold in shops, which quickly goes stale.
Which recipes can you use Ceylon cinnamon in?
Sweet: porridges, compotes, plant-milk rice pudding, cinnamon rolls, smoothies. Savoury: tagines, curries, squash soups. Drinks: tea, hot chocolate, and of course golden milk (hot plant milk, turmeric, ginger, cinnamon). A pinch is enough to flavour a whole preparation.
Why choose the stick format rather than powder?
The whole stick keeps its aromas much longer than powder, which quickly goes stale once ground. You infuse it as it is, or grind it on the spot for a fresh, intense powder. It is the best compromise between keeping quality and aromatic quality.
Disclaimer: the information presented on this page is provided for information purposes only and does not constitute medical advice. Consult a qualified health professional before making any change to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Updated: May 2026. Page approved by Éric Viard, founder of Biovie and ISTOMengineer, co-author of Algues au quotidien (Gallimard, 2024) - Best Cookbook in the World, Gourmand Cookbook Awards 2025, and Best Cookbook in France, Académie Nationale de Cuisine 2025.
The documents that back up what we write about this product. Every document is dated; we remove those that are no longer valid.
Biovie organic certificate
Valid until 31/03/2027Floribis organic certificate
Valid until 31/03/2027Wondering… ?
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