Cinnamon
Cinnamon comes in two main types — delicate Ceylon and bold cassia — and the right one depends on how you cook.
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Ceylon ("true" cinnamon, Cinnamomum verum) is native to Sri Lanka: light, citrusy-sweet and fragrant, rolled into papery multi-layered quills, and naturally very low in coumarin — the variety heavy daily users tend to choose. Cassia is the familiar everyday cinnamon: a single thick bark curl, darker and redder, hotter and more pungent, more affordable, and naturally higher in coumarin. As a rule of thumb, choose powder for baking and stirring straight in, and sticks for infusing mulled drinks, curries and rice — or for grinding fresh.
Ceylon (true) cinnamon
- Organic Ceylon Cinnamon Powder (True) — certified organic, finely ground, bulk packs 250g to 5kg
- Ceylon Cinnamon Powder (True) — conventional, pack sizes from 125g to 5kg
- Organic Ceylon Cinnamon Sticks — delicate quills for infusing and grinding fresh, 250g to 5kg
- Organic Ceylon Cinnamon Powder (True) - Wild Elephant - 100g — Sri Lankan, in a 100g tin
- Organic Ceylon Cinnamon Sticks - Wild Elephant - 80g — Sri Lankan quills, in an 80g tin
Cassia cinnamon
- Organic Ground Cinnamon Cassia — bold baking cinnamon, packs 500g to 5kg
- Organic Cinnamon Cassia Sticks — thick bark curls for slow infusions, 250g to 5kg
- Organic Ground Cinnamon Cassia - Wild Elephant — in 100g and 200g tins
- Organic Cinnamon Cassia Sticks - Wild Elephant - 100g — Indonesian, in a 100g tin
Save more with WFE Club
Club members pay lower prices across the range and get free delivery on mainland UK orders over £50. It's free to join, so the savings start on your first order. Join the Club.
Cinnamon FAQs
What's the difference between Ceylon and cassia cinnamon? Ceylon ("true" cinnamon) is light, delicate and citrusy-sweet, with papery multi-layered quills and very low coumarin. Cassia is the everyday cinnamon: darker, bolder and more pungent, with a single thick bark curl and naturally higher coumarin.
Which one should I use? Cassia's bold flavour stands up well in baking and everyday cooking. Ceylon is prized for its subtler, more aromatic flavour and is the one many people choose if they use cinnamon daily, because of its low coumarin.
Powder or sticks? Use powder for baking and stirring straight into dishes. Use sticks to infuse mulled drinks, curries, stews and rice, or to grind fresh for the best aroma.
How should I store cinnamon? Keep it in an airtight container away from heat, light and moisture. Sticks hold their aroma for years; ground cinnamon is best within a year while it's most fragrant.
Do Club members pay less? Yes. WFE Club members get lower prices plus free delivery on mainland UK orders over £50. It's free to join. You can join the Club here.
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