Ceylon Cinnamon powder Organic

Quantity Unit price Base price
To 2
CHF 17.50*
CHF 7.00* / 100 Gramm
From 3
CHF 16.63*
CHF 6.65* / 100 Gramm

Available again soon, see product description for details

Product number: 142.022

Organic Ceylon Cinnamon Powder - Premiumquality that you taste 

This first-class cinnamon powder from Sri Lanka, the original home of the cinnamon tree, is fine and pure, with a particularly intensive fragrance and taste from genuine Ceylon cinnamon. It is, without a doubt, the tastiest and freshest cinnamon powder we have ever tried.

Genuine cinnamon has been used by man since at least 3000 BC and has been growing naturally in Sri Lanka, Bangladesh, India and Burma. Ceylon cinnamon was introduced to the European market by the Portuguese navigator Vasco da Gama in 1502, which he brought from Sri Lanka (Ceylon). Nowadays it is more common to find in the market the Cassia cinnamon variety, which comes from China, rather than the more aromatic genuine cinnamon.

The aroma of the cinnamon tree comes primarily from cinnamon oil as well as further aromas such as eugenol, which also occurs in cloves, and coumarin.

The genuine cinnamon is not only used for seasoning, but also has a long traditional use as medicine that is now scientifically documented (*1).

For example, it is now known that cinnamon stimulates the appetite, promotes digestion and is also useful for bacterial and fungal infections, inflammation and for the regulation of the blood sugar. Cinnamon contains a very high antioxidant capacity of 131'420 μmol TE / 100g (ORAC value = Oxygen Radical Absorption Capacity).

It is with regret that we are unable to share with you more information about this product. Various Swiss legislation prevents us (and all other food business operators) from claiming that these products can offer any possible health benefits. We recommend you do your own research on the Internet about this product, - this is an example of a useful website Zentrum der Gesundheit  (german).

Why we love organic ceylon cinnamon powder

We are in love with this cinnamon powder - the unique and particularly aromatic cinnamon fragrance and taste, bring the warm childhood memories of the heavenly cinnamon sugar. Coconut sugar with cinnamon surpasses even the taste experience and is also a healthy alternative to white sugar! Apple sauce with cinnamon is another childhood classic.

Recently we have been using cinnamon more regularly, espeically in our evening turmeric drink (Facebook/Blog-Link) as well as in chocolate drinks, and curry dishes and teas. The healing properties of cinnamon are a very welcome "side effect”.


Pearls of Samarkand Cinnamon Powder

The harvesting and drying process of the cinnamon is done very quickly, creating the optimal conditions to achieve the particularly intense and fresh fragrance and taste of this 100% pure Ceylon cinnamon.

Our cinnamon comes from organic farming, from two local fair trade organizations with 2,500 participating farmers. Thanks to the collaboration with Fairtrade, the farmers have their livelihood secured and earn their independence. With the Fairtrade projects such as clean drinking water, school materials for the children and education projects can be paid for.

Organic cultivation and fair trade relations have a very decisive impact on the quality of the product. Many work steps are carried out traditionally and exclusively by hand.

✓Controlled organic cultivation  ✓Raw food quality  ✓Vegan ✓Fairtrade  ✓Premium Quality and very aromatic  ✓100% pure nature  ✓Without preservatives or other additives

Usage of cinnamon powder

In smoothies, desserts, chocolate drinks, coffee, curry dishes, spice teas, nut milks and fruit juices.

Nutritional values

 Average Nutritional values Organic Ceylon Cinnamon Powder pro 100g
 Energy value   1137kJ/272kcal
 Fats  3.2g
   of which fatty acids  0.9g
 Carbohydrates  56g
   of which sugars  33g
 Proteines  3.9g



All values are subject to the usual fluctuations in natural products.


Store in a cool, dry and dark place.


*1) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3854496/

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