CEYLON CINNAMON

Nyjlo Organic Ceylon Cinnamon Powder is the ground bark of Cinnamomum verum — the tree that true cinnamon is named after. It arrives as a fine, pale-brown powder with a warm, rounded sweetness and almost none of the sharp heat you get from cassia, which is what fills most supermarket jars.

• Format: 200 g resealable pouch
• Form: finely ground powder
• Type: Ceylon cinnamon, Cinnamomum verum
• On the pack: organic, non-GMO, gluten free, no additives, lab tested, high potency
• Best for: coffee and tea, breakfast bowls, baking, roast vegetables

Because the aroma is strong, a quarter teaspoon does the work of a heaped spoon of tired supermarket powder. For a household that puts cinnamon in coffee most mornings and bakes at weekends, one pouch covers roughly a month to six weeks of regular use.

Organic ground Ceylon cinnamon (Cinnamomum verum).

That is the complete list. No anti-caking agent, no flour or starch filler, no cassia blended in to stretch the weight, and no flavouring. The pack is declared gluten free and non-GMO, and each batch is lab tested before it is sealed.

In coffee and espresso drinks. Stir about ¼ teaspoon through the grounds before brewing, or whisk ⅛–¼ teaspoon into warm milk before pouring it over your shot. Through the grounds gives a rounder, infused flavour; through the milk keeps it brighter and sweeter.

In tea and hot chocolate. Steep ¼ teaspoon alongside the leaves, or whisk it into cocoa while the milk heats. Give it two to three minutes in the liquid so it hydrates properly instead of floating on top.

In porridge and oatmeal. Stir ½ teaspoon into the pot for two servings during the last minute of cooking, so the warmth runs through the whole bowl rather than sitting on the surface.

In yogurt and smoothies. Mix ¼ teaspoon per cup with a spoonful of honey or maple syrup first, then fold that through. Pre-blending is what stops ground spice clumping in something cold. In a blender it can go straight in.

In baking. Whisk 1–2 teaspoons into your dry ingredients for a standard loaf, a tray of buns or a batch of cookies. Because Ceylon is milder than cassia you can push slightly past what a recipe asks for without it turning hot — but start at the lower end, since this powder is potent.

In savoury cooking. Half a teaspoon lifts roasted sweet potato, carrots or squash. A pinch rounds out tomato-based stews, rice dishes, chickpeas and slow-cooked lamb.

Taste as you go and adjust to your own palate. These are flavour suggestions for cooking — nothing here is a dose or a health instruction.

Press the pouch closed after each use and keep it in a cool, dry cupboard, out of direct sunlight and away from the heat of the hob or oven.

Ground cinnamon fades rather than spoils — it loses aroma to air, warmth and light — so a tight seal on a cool shelf is what keeps it expressive. If you decant it, choose a small airtight jar rather than a large one: less trapped air means more smell stays in the powder. Always use a dry spoon, since moisture is what makes ground spice clump.

When the aroma on opening has gone faint, that is your signal to replace it — not a date on a label.

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