"True cinnamon" from Sri Lanka refers to cinnamon that originates from the bark of Cinnamomum verum, also known as Ceylon cinnamon. This is the true and more valued type of cinnamon, obtained from the inner layer of the tree's bark. This type of cinnamon has a subtler taste and aroma compared to the so-called "cassia cinnamon," which is more common and derived from other species of cinnamon trees.
True cinnamon from Sri Lanka has a somewhat sweeter and more complex flavor, making it popular among culinary enthusiasts. Additionally, many consumers appreciate its subtle notes of citrus and vanilla.
The production of true cinnamon requires precision and care, which is why producers in Sri Lanka who follow traditional cultivation methods are often valued for their contribution to the high quality of the product. The organic certification further confirms that the cinnamon is produced without the use of pesticides or other chemicals. This is also well-known for cinnamon, as it is a natural insecticide and anti-fungicide.
True cinnamon from Sri Lanka is therefore synonymous with exceptional quality, natural production, and rich and subtle flavor that it offers.
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