Explore Botanicals
Discover the botanical stories behind every cup
Spices & Fruits
Cinnamon
The Royal Bark
The Heritage & Harvest
Prized for generations for its naturally sweet aroma, true Ceylon cinnamon is formed from thin layers of carefully dried inner bark. Delicate quills preserve its refined fragrance and elegant character.
What Makes It Special
Cinnamon naturally contains cinnamaldehyde and polyphenols. Ceylon quills are thinner and more layered than cassia bark, creating a softer, refined spice profile.
The Cup
A warm amber infusion with a sweet-spicy bouquet, delicate woody notes and a lingering finish.
Botanical & Ayurvedic Profile
- Botanical Name
- Cinnamomum verum
- Rasa (Taste)
- Madhura (Sweet), Katu (Pungent)
- Key Phytoconstituents
- Cinnamaldehyde, polyphenols
- Used Part
- Inner bark
- Dosha Reference
- Traditionally considered balancing for Vata and Kapha
Brewing Ritual
- Measure
1 small quill per 240 ml (8 oz) cup
- Temperature
95°C (203°F)
- Steep Time
7-10 minutes, covered
- Strain & Savor
Enjoy alone or pair with ginger, cardamom and black tea.
