- Lauraceae
- Inner bark
- Sri Lanka
- Quills and cut bark
Cinnamon Bark
Cinnamomum verum
Select sizeThe plant
True cinnamon is the dried inner bark of Cinnamomum verum, rolled into thin layers as it dries.
What's in it
Cinnamaldehyde is the compound responsible for much of the warm cinnamon aroma. Polyphenols are naturally occurring plant compounds also found in fruits and vegetables.
Cinnamaldehyde
The warm aromatic note. The bulk of the volatile oil.
Eugenol
A clove-like note, present in true cinnamon and largely absent from cassia.
Coumarin
Very low in true cinnamon, substantially higher in cassia.
Cinnamyl acetate
A softer, sweeter aromatic component.
How it works
Digestive tradition: Cinnamon is traditionally enjoyed in warming preparations around meals. Flavour and comfort: Its fragrant compounds stimulate taste and smell, giving food a sweet impression and warm character. A small amount can bring depth to porridge, fruit and herbal blends.
In the tradition
A valued spice in South Asian food traditions and worldwide cooking.
True cinnamon quills contain many thin layers of bark.
- 1Simmer 1–2 tsp of dried cinnamon bark in 500ml water for 15–20 mins, then strain.
- 2Drink 1–2 cups daily.
- Check concentrated use with medicines or liver problems and during pregnancy or breastfeeding.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare cinnamon bark?
Cinnamon Bark is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried cinnamon bark in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is cinnamon bark?
Cinnamon Bark (Cinnamomum verum) belongs to the Lauraceae family; the inner bark is used. Origin: Sri Lanka. A sweetly warming bark that turns simple drinks and meals into comforting rituals.
How should I store dried cinnamon bark?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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