FAQ – Seyleniya

About the cinnamon

What is the difference between Ceylon cinnamon and the cinnamon in most shops?

They come from different trees. Ceylon cinnamon is Cinnamomum verum, whose botanical name translates as "true cinnamon". Most supermarket cinnamon is cassia, a related but distinct group of trees. Ceylon is the more delicate of the two, with citrus and floral notes underneath the warmth; cassia is blunter and more assertive.

How can I tell which one I have?

Look at the end of the stick. A Ceylon quill is many thin layers of inner bark rolled together, like a small cigar, and it crumbles easily between your fingers. A cassia stick is usually one thick, hard piece of bark curled in from both sides, and it resists breaking. Ceylon also tends to be a lighter tan; cassia a deeper reddish brown.

Why is it called Ceylon when the country is Sri Lanka?

The island changed its name in 1972. The spice did not. Ceylon cinnamon remains the term the trade and the world use, because it describes something real about where the product comes from and what it is.

Is quill or powder better?

Neither, they suit different jobs. Whole quills hold their character far longer, because much less surface area is exposed to air, and they are the better choice for infusions and slow cooking. Powder is more convenient for baking and for anything where you want the flavour distributed evenly. If you use cinnamon rarely, quills ground as needed are the more economical buy.

Using and keeping it

How should I store it?

Airtight, dark, cool and dry. Cinnamon does not spoil in any dangerous sense, it fades: the aromatic compounds that make it worth buying are volatile and they leave. Keep it away from the stove, and never shake it directly over a steaming pan, because moisture is the one thing that genuinely damages it.

Should I keep it in the fridge?

No. Every time the container comes out, condensation forms on cold spice, and that moisture does more harm than room temperature ever would.

How do I know when it is past its best?

Snap a quill or rub a pinch of powder between your fingers and smell it. If the aroma is faint, the cinnamon has given what it has. It is not unsafe, it simply will not do much for your cooking.

Can I grind quills at home?

Yes, and this is where Ceylon has a real advantage. A Ceylon quill is brittle enough to break by hand and grind in a spice mill or a sturdy mortar. Cassia often defeats a domestic grinder. Grind small amounts as you need them.

Does it work in savoury cooking?

Very much so. In Sri Lankan cooking cinnamon appears in savoury dishes at least as often as sweet ones. A whole quill goes into the oil at the start alongside the other whole spices, and stays in the pot.