Ground Cinnamon

Everyday cinnamon, finely ground from true quills

Our Ground Cinnamon is made from one thing only: true Ceylon cinnamon, ground to a fine powder. Most ground cinnamon on shop shelves is cassia, which is stronger, sharper and can taste harsh. True cinnamon is milder and sweeter, so it blends into food instead of shouting over it.

Because the quills are so thin and brittle, they grind to a soft, even powder that disappears into batters, custards and drinks without leaving a gritty note. We grind and pack in small batches and seal the powder straight into the tin, so the perfume you smell on opening is the perfume that was packed.

Expect a gentle warmth, a clean sweetness and a floral finish. It is lovely where cinnamon is the star, such as spice cakes, cinnamon buns and rice pudding, and where it works quietly in the background, such as coffee, chai, stews and roasted vegetables.

Measure it as you would any ground cinnamon, and taste before you add more. Stir it into porridge or warm milk at the end, so the aroma stays bright. Keep the tin tightly closed, away from the cooker, and use a dry spoon.