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Cinnamomum verum, native to Sri Lanka, is considered the "true cinnamon" of the world. Cinnamon sticks from this species are often referred to as ceylon or "soft" cinnamon sticks, and have different physical characteristics, as well as a milder, sweeter flavor than common cinnamon.
Processing Notes: Ceylon sticks are harvested from an evergreen that grows 30-60' in height, with light brown, papery leaves, reaching as much as 7" in length with delicate white-yellow flowers in the summer. The bark, comprised of long, slender phleom fibers (less than 30 mm thick), is harvested from a tree every other year. After harvest, the barks is allowed to ferment for 14 hours, before inner bark is scraped away leaving behind the delicate inner bark, that easily breaks into splintery fragments under light pressure. Ceylon sticks taste spicy, sweet, and delicate with much more gourmet flair than that of common cinnamon.