Ceylon Cinnamon here joins cassia cinnamon, the larger genotype grown throughout southeast Asia and the Indonesian islands. C. cassia is the Chinese and Vietnamese cinnamons, and C. burmanii is the closely related version grown in Indonesia. The cassias differ from Ceylon in that they only produce two flavor-related compounds – Cinnamaldehyde and Coumarin – thus producing the familiar red-hot and vanilla-like compound that makes up more than 70% of what is commonly referred to as “Cinnamon” in general trade.

This syrup, though uses a combination of verum and cassia to get a blend of the deep richness of verum with the top spice hits of cassia for this blended flavor experience. If you are used to ‘flavored’ cinnamon syrups (either natural or artificial) that rely on extracts or flavor oils, this syrup will help you see beyond that one-hit and overpowering nature of typical cinnamon syrups while also standing up to stronger flavors in recipes where you’ll need it.