Cinnamon is one of the world’s oldest and most popular spices; it is used in cuisines around the world and is the most important “sweet spice.” There are two kinds of cinnamon: Ceylon cinnamon and cassia.
Ceylon cinnamon (sometimes called “true”cinnamon) is native to Sri Lanka. It is a pale tan color and has an exceptionally mild flavor; very pleasant, but so delicate that it seems weak to the North American palate. Most of the Ceylon cinnamon imported into the United States is re-exported to Mexico.
Almost all of what we in North America call“cinnamon” is actually cassia, which has a more intense flavor. Watkins purchases the best cinnamon available on the market specifically, Korintje cassia. When the cinnamon is received, it is inspected for cleanliness and freedom from foreign matter before being ground. It is our strict attention to detail that makes our cinnamon the very best available.
• Korintje cassia: The strongest in flavor; Watkins Cinnamon contains a minimum of 2% essential oil; many others on the market contain 1 to 2%,and inferior brands have as low as .5%.
• Strict quality control: Each shipment is tested upon arrival for quality.
• Carefully ground and sifted: To assure uniform particle size and quality.
Originally introduced in 1895, Watkins Pure Cassia Cinnamon was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.
Enjoy Watkins superior cassia cinnamon in apple pies and on apple sauce, on ice cream and in milkshakes,in French toast and pancake batter and on cereal or oatmeal.
Fun Fact:
If you stacked all the containers of Cinnamon Watkins has sold since 1895, it would be 15,766 times taller than the Eiffel Tower.
