Cinnamon, Ceylon

These tightly rolled quills are very soft and delicate. They feel like parchment paper that you can break apart with your fingertips. This is the preferred cinnamon in Europe and Mexico. It’s often used for pickling, spiced pears or peaches, and in the brewing of hot cocoa. The light, intricate flavor of Ceylon cinnamon makes it the cinnamon of choice for dishes which do not have a lot of conflicting flavors competing. It shines the most dishes such as custard, cinnamon ice cream, Dutch pears, stewed rhubarb, steamed puddings, dessert syrups, or mixed into whipped cream.