Most cinnamon powder sold in supermarkets is cassia, a harder bark from a different tree, ground and sold under a borrowed name. It is darker, sharper and cheaper, and it is what most people think cinnamon tastes like.
This is not that. This is C5 grade Ceylon cinnamon, milled from the same quills we sell whole, with nothing added.
You will notice the difference before you taste it. Ceylon cinnamon powder is lighter in colour, closer to tan than to red-brown. On the tongue it is softer and sweeter, and it does not carry the sharp bite that makes cassia dominate whatever it goes into.
We mill in small batches because ground spice loses aroma far faster than whole spice. Buy the size you will realistically use within a year rather than the largest one.
