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Hi everyone!

I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.

I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.

The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.

One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.

If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.

Has anyone else here made the switch to Ceylon?

“You get some of me but not tomorrow as they want me in as soon as I can make it happen. This is the one time when they say jump and I ask how high due the financial gains the company could benefit from and it being important enough for the client to appear in person.”

“Well I get an extra night of you at least! I wonder what we could do with that? Meantime, what about food? I am starving and delicious as it was a second breakfast is not quite enough to replenish me!”

“Well get something on and we’ll sort that out first.”

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Walking down to the restaurant was different from the middle of the night visits as the streets were bustling and all of the shops and outlets were open.

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"No thanks Lin just a pot of Jasmine tea for us please." Lin went back to the kitchen area. “No booze for me today as I will have to work in the bar so it is just tea for me.”

Not in a drinking mood either, I agreed with her."

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Hey all!

I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.

If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.

Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?

Would love to hear how you’re using it!

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Hi everyone!

I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.

I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.

The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.

One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.

If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.

Has anyone else here made the switch to Ceylon?

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Hey all!

I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.

If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.

Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?

Would love to hear how you’re using it!

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Hi everyone!

I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.

I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.

The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.

One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.

If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.

Has anyone else here made the switch to Ceylon?

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Hi everyone!

I’ve been using Cinnamomum Verum, or Ceylon Cinnamon, and it’s become a favorite in my kitchen.

I’ve read that it’s often called “true cinnamon,” and it’s amazing for everything from baking to adding a light spice to my morning tea.

The flavor is smooth and mild, so it’s not overpowering, which makes it perfect for daily use.

One of the things I like most is that it’s safer for long-term use compared to regular cinnamon.

If you love cinnamon but are looking for a healthier, more refined option, definitely give Cinnamomum Verum a try.

Has anyone else here made the switch to Ceylon?

“You get some of me but not tomorrow as they want me in as soon as I can make it happen. This is the one time when they say jump and I ask how high due the financial gains the company could benefit from and it being important enough for the client to appear in person.”

“Well I get an extra night of you at least! I wonder what we could do with that? Meantime, what about food? I am starving and delicious as it was a second breakfast is not quite enough to replenish me!”

“Well get something on and we’ll sort that out first.”

We drove into town and decided that a daytime visit to Charlie’s was going to be the answer. I parked in the bar lot and Elise dashed in to change into something more appropriate, jeans and a t-shirt along with her biker jacket but keeping her Converses on.

Walking down to the restaurant was different from the middle of the night visits as the streets were bustling and all of the shops and outlets were open.

Reaching Charlie’s we entered the front door and sat in a booth near the window. A beautiful young American Chinese girl came,smiled and said hello to Elise and gave us menus and asked if we wanted drinks in the meantime.

"No thanks Lin just a pot of Jasmine tea for us please." Lin went back to the kitchen area. “No booze for me today as I will have to work in the bar so it is just tea for me.”

Not in a drinking mood either, I agreed with her."

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Hey all!

I’ve been cooking a lot with Ceylon cinnamon lately, and it’s been such a great addition to my recipes.

It’s much lighter and more aromatic than Cassia cinnamon, and I find it works really well in both sweet and savory dishes. I made a Ceylon cinnamon-spiced roasted sweet potato dish for dinner, and the cinnamon’s delicate sweetness paired perfectly with the savory flavors.

I’ve also been adding it to smoothies and baked goods like Ceylon cinnamon muffins—it gives them a lovely warm flavor without overpowering the other ingredients.

If you’re looking for something a little more refined than regular cinnamon, I highly recommend trying Ceylon cinnamon in your recipes.

Anyone else here experimenting with it and knows where I can purchase Ceylon Cinnamon?

Would love to hear how you’re using it!

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