True Goodness of Ceylon Cinnamon... from Sri Lanka to  your kitchen


Ceylon Cinnamon

(Botanical –Cinamomum Zeylanicum Blume / Cinamomum Verum ) (Sinhalese – Kurundu කුරුඳු ) / (English - Ceylon Cinnamon )

“Ceylon Cinnamomum Zeylanicum” also called “True Cinnamon” is indigenous to Sri Lanka.

The botanical name is derived from the island’s ancient name “Ceylon”.

Recently there has been media awareness regarding Coumarin content in Cinnamon.

Please note Ceylon Cinnamon has very little content of Coumarin.


Natural occurrences

Coumarin is found naturally in many plants, notably in high concentration in the tonka bean (Dipteryx odorata), vanilla grass (Anthoxanthum odoratum), sweet woodruff (Galium odoratum), mullein (Verbascum spp.), sweet grass (Hierochloe odorata), cassia cinnamon (Cinnamomum cassia) not to be confused with true cinnamon ("Ceylon cinnamon", Cinnamomum zeylanicum which contains little coumarin),

Ceylon Cinnamon Ground 50g

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Ceylon Cinnamon Quills 30g

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Ceylon Cinnamon (True Cinnamon)

 It is a great source of manganese, fiber, iron, and calcium.

Ceylon Cinnamon    & Honey formula 

This should be prepared at night before going to bed.

1/2 tsp cinnamon to 1 tsp honey is recommended but can use more or less as long as in the ratio of 1 to 2.

so 1 tsp cinnamon to 2 tsp raw honey is ok too as an example.

  1.  Boil 1 cup of water.
  2.  Pour water over cinnamon and cover and let it steep for 20 mins
  3. Add honey now that it has cooled. Never add honey when it is hot as the heat will destroy the enzymes and other nutrients in the raw honey 
  4.  Drink this directly before going to bed.

Do not add anything else to this recipe. It is only effective on an empty stomach and primarily at night.


Note: Information is collated from various sources & is not necessarily the view of SpicenEasy NZ Ltd

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