Cinnamon
Kerala True Cinnamon
Kerala cinnamon is true cinnamon or Ceylon cinnamon — botanically known as Cinnamomum verum. It is not cassia. Kerala is home to the world’s first and largest cinnamon plantation in Kannur, originally planted during the British era.
1. Botanical & Origin Specs
Botanical Name: Cinnamomum verum / Cinnamomum zeylanicum
Common Names: Dalchini, True Cinnamon, Ceylon Cinnamon
Origin in Kerala: Wayanad, Kannur, Idukki, Western Ghats region
Sourcing: Organically sourced single-origin produce from organic and fair-trade certified farmers in Wayanad.
History: Kerala shares the same cinnamon variety as Sri Lanka’s Ceylon cinnamon. The world’s first large-scale cinnamon plantation was established in Kannur, Kerala.
2. Physical Specifications — Kerala Cinnamon vs Cassia
Kerala True Cinnamon
• Light brown or tan brown color
• Thin, soft, brittle bark
• Multi-layered delicate structure
• Mild, sweet, delicate flavor
• Very low coumarin content
• Traditionally hand-harvested and peeled
Cassia
• Very dark brown color
• Thick, hard bark
• Strong pungent flavor
• High coumarin content
• Typically processed mechanically
3. Processing & Quality
Harvest: Fresh cinnamon bark is carefully handpicked from homestead farms.
Processing: Bark is sorted, shade dried, and packed in flavor-lock pouches or glass jars to preserve aroma and freshness.
Method: Farmers traditionally strip cinnamon bark manually using country knives without industrial processing methods.
Grades: Hand-scraped, hand-sorted, and thin premium flakes available.
Forms Available: Whole sticks, flakes, and powder.
4. Commercial Specifications
Item Form: Whole stick, flakes, powder
Type: Cinnamon
Diet Type: Vegetarian
Pack Sizes: 50g, 100g, 150g, 250g, 1kg
Container Types: Pouches, tins, glass jars, flavor-lock pouches
Shelf Life: 12 months from packing date
Country of Origin: India
5. Nutritional Composition (Per 1 tbsp)
Energy: 6.42 calories
Carbohydrates: 2.1g
Calcium: 26.1mg
Iron: 0.21mg
Magnesium: 1.56mg
Phosphorus: 1.66mg
Potassium: 11.2mg
Vitamin Content: 0.39 micrograms
6. Key Features & Benefits
Active Compound: Cinnamaldehyde extracted from the bark of Cinnamomum verum.
Properties: Naturally rich in antioxidant, anti-inflammatory, and antimicrobial properties.
Health Benefits: May support blood sugar balance, immune health, digestion, and oral wellness.
Flavor Profile: Delicate, mild, naturally sweet, and less pungent compared to cassia.
7. Culinary Uses
Savory: Biryani, chicken stew, vegetable stew, meat curries
Spice Blends: Garam masala and traditional spice mixes
Sweet Applications: Cakes, cookies, cinnamon rolls, desserts
Beverages: Coffee, tea, and mulled drinks
Note: The delicate flavor of true Kerala cinnamon is difficult to replicate with cassia or other spice varieties.
8. Kerala Cinnamon Varieties
Ceylon Cinnamon
Botanical Name: Cinnamomum verum
Features: Delicate flavor, thin bark, premium quality
Region: Kerala and Tamil Nadu
Malabar Cinnamon
Botanical Name: Cinnamomum citridorum
Features: Mild aroma with subtle citrusy notes
Region: Western Ghats and Malabar coast
Cultivar “Navashree”
Selected Cinnamomum verum variety with high yield, strong bark recovery, and elevated bark oil content.
Important Distinction
Most cinnamon available globally is actually cassia. Authentic Kerala true cinnamon is rare, premium, and sourced mainly from Kalpetta and Wayanad regions.
Kerala cinnamon is true cinnamon or Ceylon cinnamon — botanically known as Cinnamomum verum. It is not cassia. Kerala is home to the world’s first and largest cinnamon plantation in Kannur, originally planted during the British era.
1. Botanical & Origin Specs
Botanical Name: Cinnamomum verum / Cinnamomum zeylanicum
Common Names: Dalchini, True Cinnamon, Ceylon Cinnamon
Origin in Kerala: Wayanad, Kannur, Idukki, Western Ghats region
Sourcing: Organically sourced single-origin produce from organic and fair-trade certified farmers in Wayanad.
History: Kerala shares the same cinnamon variety as Sri Lanka’s Ceylon cinnamon. The world’s first large-scale cinnamon plantation was established in Kannur, Kerala.
2. Physical Specifications — Kerala Cinnamon vs Cassia
Kerala True Cinnamon
• Light brown or tan brown color
• Thin, soft, brittle bark
• Multi-layered delicate structure
• Mild, sweet, delicate flavor
• Very low coumarin content
• Traditionally hand-harvested and peeled
Cassia
• Very dark brown color
• Thick, hard bark
• Strong pungent flavor
• High coumarin content
• Typically processed mechanically
3. Processing & Quality
Harvest: Fresh cinnamon bark is carefully handpicked from homestead farms.
Processing: Bark is sorted, shade dried, and packed in flavor-lock pouches or glass jars to preserve aroma and freshness.
Method: Farmers traditionally strip cinnamon bark manually using country knives without industrial processing methods.
Grades: Hand-scraped, hand-sorted, and thin premium flakes available.
Forms Available: Whole sticks, flakes, and powder.
4. Commercial Specifications
Item Form: Whole stick, flakes, powder
Type: Cinnamon
Diet Type: Vegetarian
Pack Sizes: 50g, 100g, 150g, 250g, 1kg
Container Types: Pouches, tins, glass jars, flavor-lock pouches
Shelf Life: 12 months from packing date
Country of Origin: India
5. Nutritional Composition (Per 1 tbsp)
Energy: 6.42 calories
Carbohydrates: 2.1g
Calcium: 26.1mg
Iron: 0.21mg
Magnesium: 1.56mg
Phosphorus: 1.66mg
Potassium: 11.2mg
Vitamin Content: 0.39 micrograms
6. Key Features & Benefits
Active Compound: Cinnamaldehyde extracted from the bark of Cinnamomum verum.
Properties: Naturally rich in antioxidant, anti-inflammatory, and antimicrobial properties.
Health Benefits: May support blood sugar balance, immune health, digestion, and oral wellness.
Flavor Profile: Delicate, mild, naturally sweet, and less pungent compared to cassia.
7. Culinary Uses
Savory: Biryani, chicken stew, vegetable stew, meat curries
Spice Blends: Garam masala and traditional spice mixes
Sweet Applications: Cakes, cookies, cinnamon rolls, desserts
Beverages: Coffee, tea, and mulled drinks
Note: The delicate flavor of true Kerala cinnamon is difficult to replicate with cassia or other spice varieties.
8. Kerala Cinnamon Varieties
Ceylon Cinnamon
Botanical Name: Cinnamomum verum
Features: Delicate flavor, thin bark, premium quality
Region: Kerala and Tamil Nadu
Malabar Cinnamon
Botanical Name: Cinnamomum citridorum
Features: Mild aroma with subtle citrusy notes
Region: Western Ghats and Malabar coast
Cultivar “Navashree”
Selected Cinnamomum verum variety with high yield, strong bark recovery, and elevated bark oil content.
Important Distinction
Most cinnamon available globally is actually cassia. Authentic Kerala true cinnamon is rare, premium, and sourced mainly from Kalpetta and Wayanad regions.