Ceylon Cinnamon: Understanding True Cinnamon from Sri Lanka

Saku's use of authentic Ceylon cinnamon from Sri Lanka showcases a superior spice that many home bakers have never experienced. Ceylon cinnamon, called "true cinnamon," differs dramatically from the common cassia cinnamon found in most supermarkets. It has a sweeter, more delicate flavor with subtle citrus and floral undertones, a lighter tan color, and a softer texture that's easier to grind. Ceylon cinnamon contains significantly less coumarin, a compound that can be harmful in large quantities, making it safer for regular consumption. The judges noted the loaf was "really cinnamony" but in a refined way—this is Ceylon cinnamon's character. If you can't source it, use regular cassia cinnamon but reduce the amount to 1.5 tablespoons as cassia is more intense and can become bitter. Prue's confirmation that the flavors were "spot on" validates the importance of quality spices.