Cinnamon of Ceylon
Cinnamon of Ceylon
Cinnamon of Ceylon
Cinnamon of Ceylon

Cinnamon of Ceylon

Real cinnamon bark from Ceylon, our cinnamon has a C5 classification which makes it the best cinnamon in the world. Our Ceylon cinnamon has a taste that is both warm and sweet. You will discover a cinnamon with a fine and intense fragrance.

  • Power of the spice: 5/10
  • Main Notes: Warm and sweet cinnamon notes
  • Use: In both savory and sweet cooking
  • Origin: Sri Lanka

Buy cinnamon from Ceylon Tuyau from our Comptoir aux épices online at the best price per kilo. True cinnamon with a savory aroma. The best cinnamon in the world. Also discover Madagascar cinnamon

Cinnamon of Ceylon



Welcome to our online sales site specializing in Ceylon cinnamon, but also precious Madagascar cinnamon !

Cinnamon is a spice known for its sweet and spicy taste , and the Ceylon variety Cinnamomum verum is considered the best in the world . Native to Sri Lanka, this spice is harvested from the inner bark of the Ceylon cinnamon tree, a species of tree that grows mainly in the mountainous regions of the island. You should know that you can find this tree particularly in Brazil and Madagascar.

At Comptoir de Toamasina we also offer the finest vanilla pods from Madagascar at the best value for money since 2010.

Ceylon cinnamon is an exceptional spice that can transform any dish or drink into an aromatic delight. Cinnamon is a very well-known spice in Brazil and the USA, especially cinnamon coffee .

This spice is extremely versatile in cooking and can be used in a variety of ways. Its mild, slightly sweet flavor pairs perfectly with desserts like cakes, muffins, pies and cookies. It can also be added to hot drinks like coffee, tea or hot chocolate for a touch of warmth and flavor.

But Ceylon cinnamon is not limited to desserts and hot drinks. It can also be used in savory dishes like curries , stews and soups to add depth and complexity of flavor. Ceylon cinnamon can also be used in marinades for meat or chicken, adding delicious flavor to your dish.

Every week, find Chef Arnaud's recipes on our blog and travel to the world of spices and flavors from around the world on our YouTube channel.

At Comptoir de Toamasina we are proud to offer you a selection of high quality cinnamon from Ceylon and Madagascar.

We are proud to offer you a selection of high quality Ceylon Cinnamon, hand harvested and carefully selected to ensure optimal flavor and freshness. We are confident that you will appreciate our Ceylon cinnamon and cinnamon for its unique taste and aromatic power.

We hope that you will find on our site the products, vanilla and information you need to discover this wonderful spice.


If you're looking for premium Ceylon cinnamon to add a touch of flavor to your favorite dishes, look no further than Comptoir de Toamasina. We are a company specializing in the online purchase and sale of Ceylon C5 cinnamon, available in pipes or powder to meet all your culinary needs.

Our Ceylon cinnamon is grown in Sri Lanka, where the unique climatic conditions produce a premium spice with unrivaled flavor and aroma. We are proud to offer you a selection of high quality Ceylon cinnamon, freshly ground to ensure incredible flavor and freshness. With Madagascar cinnamon it is a cinnamon with incredible aromatic power.

At Comptoir de Toamasina, we are convinced that our Ceylon cinnamon is the best you can find online. Not only is it delicious.

Don't miss this opportunity to discover top quality Ceylon cinnamon at Comptoir de Toamasina. Order now and discover how this delicious spice can transform your kitchen into a true feast for the senses.


Cinnamon is first of all the bark of a tree, the cinnamon tree . As the cinnamon bark dries , it will roll up on itself to form a  cinnamon stick naturally . Cinnamon  gives  another  spice , cinnamon berries. 

Cinnamon is the most famous and used spice in the world since ancient times until today.

The use of  spiced wood  still has a prominent place in polytheist religious ceremonies.

Cinnamon  was used by the Egyptians  to embalm mummies. 

China has been cultivating it since at least 2,500 years before Christ for its health benefits and also its culinary virtues. 

It is by road that it arrives in Europe. It was rare and very expensive at the beginning, only nobles and the King could buy cinnamon. 

The word  cinnamon comes from the Latin “canna” which means reed . It was in the 12th century that the word arrived in the French language. 

In the 15th and 16th century, in France, cinnamon appeared in more than half of the recipes that are recorded. 


Ceylon cinnamon , also known as verum cinnamon , is a very popular spice, but rarely found on the market due to its high cost compared to its cousin cassia cinnamon from Cinnamomum Cassia. This spice comes from a small evergreen tree with thick, irregular and very aromatic bark . Native to India and Sri Lanka, it is also found in the tropical forests of Madagascar and Brazil.

Ceylon cinnamon sticks available in the market have a length of 5 to 15 cm. It is rare to have larger sticks due to transportation problems. Its composition includes starch, pro-anthocyanidolic oligomers and essential oil in small quantities (0.5 to 2%) which includes a majority aromatic derivative, cinnamaldehyde (65 to 80%) with a little eugenol (10%).

On the other hand, Indonesian (or Chinese) cinnamon, also known as cassia cinnamon or false cinnamon, comes from the Cinnamomum Cassia plant. Originally from Burma, China or Indonesia, cassia cinnamon is a phytomedicine in the Chinese pharmacopoeia which often replaces Ceylon cinnamon because of its very similar soft, smooth and sweet flavor, due to the cinnamic aldehyde that it contains. it contains. The cassia cinnamon sticks available in the market have a length of 5 cm. Its composition includes pro-anthocyanidolic oligomers, essential oils (cinnamaldehyde (96.7%), eugenol (0.5%), eugenyl acetate (2.2%)) and a notable amount of coumarin. Like the tonka bean .

Ceylon cinnamon is often considered the best quality of cinnamon. It is used in cuisines around the world to flavor sweet and savory dishes, such as cakes, pies, pastries, stews and sauces. It is also used in hot drinks like tea and coffee.

Cassia cinnamon is also popular for its flavor and aroma, but is often used in Asian cuisines, especially in sweet and spicy dishes. It is also used in the manufacture of perfumes, cosmetics and pharmaceutical products.

Despite their similarities in flavor, Ceylon cinnamon and cassia cinnamon have significant differences in chemical composition and quality. Ceylon cinnamon is more expensive due to its rarity and higher quality, while cassia cinnamon is more affordable and more widely available.


Ceylon cinnamon and Chinese cinnamon are two varieties of cinnamon that are often confused due to their similar flavor. However, there are important differences between the two, particularly in terms of chemical composition and food safety.

Ceylon cinnamon, also called true cinnamon or Cinnamomum Verum, is considered the most authentic variety of cinnamon. It is rarer and more expensive than its cousin, Chinese cinnamon or Cinnamomum Cassia. This variety is native to India and Sri Lanka, but it can also be found in Madagascar and Brazil.

The bark of Ceylon cinnamon is finer and more aromatic than that of Chinese cinnamon. It contains starch, proanthocyanidin oligomers and small amounts of essential oil, which includes a major aromatic compound, cinnamaldehyde. On the other hand, Chinese cinnamon contains a higher amount of coumarin, a natural compound that can be toxic to the liver in high doses.

Coumarin is found in many foods and plants, but amounts vary greatly between species. Chinese cinnamon contains approximately 1000 times more coumarin than Ceylon cinnamon. Excessive consumption of coumarin can lead to liver damage and may be carcinogenic to the liver in the long term.

It is recommended to consume no more than 0.1 mg of coumarin per kilogram of body weight per day. For a 60 kg person, this equates to around 6 mg of coumarin per day, which corresponds to around 4 or 5 g of Chinese cinnamon per day. This amount is already considered high and it is best to limit the consumption of Chinese cinnamon, especially in people with liver diseases.

  • How to recognize the two cinnamons? 

Ceylon cinnamon and Chinese cassia cinnamon differ in several ways, including bark thickness, color and flavor.

The bark of Ceylon cinnamon is very thin, approximately 1 mm thick. It has an orange-ochre color as well as a firm, crumbly and irregular texture. In terms of flavors, it is not very aromatic on the nose but offers an explosion of flavors on the palate, with a sweet and very fragrant note.

For its part, the bark of Chinese cassia cinnamon is thicker, around 3 mm thick. It has an orange color that tends towards brown. Like Ceylon cinnamon, it is not very aromatic on the nose, but it has a fragrant flavor on the palate, which is less sweet and can be slightly bitter.

  • Which cinnamon to choose? 

If you prefer a cinnamon with a strong potency and a pronounced taste, take Indonesian cinnamon, but if you want a delicious and subtle cinnamon, Ceylon and Madagascar cinnamon is for you.


consumed in powder, stick or even crushed form. Whole sticks offer a subtle, diffuse scent, making them ideal for saucy dishes and infusions. On the other hand, ground cinnamon offers an intense, but discreet scent because it mixes easily with foods.

If you want to grind cinnamon sticks into powder, there are several methods. You can put them in a blender or coffee grinder to reduce them to a fine powder, or grate them with a small grater. To intensify their flavor, you can heat them in a pan over high heat, stirring them constantly. This technique will also make mixing easier.

It is important to note that Ceylon cinnamon is different from Cassia cinnamon, which is often sold in supermarkets. Cassia cinnamon is darker and thicker than Ceylon cinnamon, and has a stronger, more bitter taste. If you want to use Cassia cinnamon in a recipe that calls for Ceylon cinnamon, you can reduce the quantity and adjust the taste according to your preference.

  • How much cinnamon to use in a recipe

Cinnamon has a sweet and delicious flavor. But pronounced, it is therefore advisable to use it sparingly so as not to modify your dish with its aromatic power. The ideal is to follow Chef Arnaud's advice for a precise dosage. 

Otherwise, use the traditional method with snack time. You will put a little bit and add it little by little to your preparation.


Cinnamon is a versatile and very popular spice in the culinary world, particularly in the Middle East and the USA. It is often used to add a sweet touch to pastries, such as cakes, biscuits, tarts, compotes, creams and yogurts. However, it can also be used to enhance the flavor of many savory dishes, such as red meats, poultry, vegetables and starchy foods. In some countries, such as North Africa, India, Greece and Eastern countries, it is often used in savory dishes, including tagines and couscous spices.

Cinnamon is an easy spice to use and can be found in different forms, including powder, stick, or crushed. Whole sticks offer a subtle, diffuse scent, making them an ideal choice for saucy dishes and infusions. Ground cinnamon, on the other hand, gives an intense scent and mixes easily with foods.

To reduce the cinnamon sticks to powder, simply put them in a blender or coffee grinder. You can also grate them with a small grater. To intensify their aroma, you can heat them in a pan over high heat, while stirring them to roast them.

Cinnamon is also a great ingredient for salads. It can be added directly to vinaigrette or to mixed salads to add a touch of subtle and captivating flavor. It is also an integral part of many salad spice mixes, which often contain herbs and aromatics.

In addition to its use in desserts and savory dishes, cinnamon can also be used to flavor teas and infusions, as well as hot drinks, such as hot chocolate or mulled wine . If you're looking for inspiration on how to use cinnamon, you could try our Christmas tea, spiced rooibos or organic chai green tea, all of which contain cinnamon.

For those who love the taste of this fragrant bark, it is even possible to chew cinnamon sticks like you chew licorice sticks. This can be an excellent pick-me-up when feeling tired.

Finally, if you want to add a touch of Christmas spice to your dishes and desserts, you can try making your own Christmas spice sugar by mixing cinnamon with other typical Christmas spices, such as ginger , vanilla, clove and star anise. Simply place the spice mixture in a jar filled with sugar and let it sit for a few days for the sugar to soak up all the flavors of these Christmas spices.

Native country
Cinnamonum verum
Cinnamon stick
Bottle or Bag
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Preparation within 24 hours - Delivery within 48 hours
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