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Cinnamon Powder

Cinnamon Powder

Cinnamon Powder

Organic Cinnamon Powder imported from India

Ingredients: Organic Cinnamon Powder (Cinnamomum burmanii)
25g Pouch
100g Pouch
500g Pouch
2kg Pouch


  • Serving Size: 2.5g /cup
  • Steeping Temp: 100°C
  • Steeping Time: 5 mins.
  • Certification: Organic
  • Origin: Indonesia
  • Caffeine: Caffeine Free

Cinnamon Powder

Shanti’s cinnamon powder is finely milled cinnamon from whole sticks.
Aromatic cinnamon powder adds heat and spice to dishes and drinks. Cinnamon does not dissolve, but incorporates with other ingredients.

Cinnamon has a sweet aroma and a sweet, smooth flavor. It blends beautifully into other flavors and it is used in chai tea blends, culinary spice mixtures, sauces, stews, soups, various desserts and mulled wine. In North America, cinnamon is mostly used for baking. It is found in morning buns, cinnamon cookies, apple pies, and pumpkin pies just to name a few.

Story, Folklore, History...

Cinnamon is the brownish-reddish inner bark of the cinnamon tree, which when dried, rolls into a tubular form known as a quill. Cinnamon is available in either its whole quill form (cinnamon sticks) or as ground powder. All types of cinnamon belong to the same family of plants, called the Lauraceae family.

Cinnamon is indigenous to Sri Lanka and South India. It is one of the oldest of all spices and is mentioned in the Bible and in Sanskrit texts.

Tasting Notes

Certification: Organic
Grade or Quality: Powder
Base flavor: Sweet

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From the Shanti Tea Canada Blog

Cinnamon - history, varieties and health benefits - by Safiya Motala

Cinnamon - history, varieties and health benefits

Cinnamon has a rich and exotic history over the last 4000+ years. It has been used in foods as a medicine, a spice, to preserve meats, and was seen as a luxury item only accessible to the wealthy. Ancient Egyptians even used cinnamon as an embalming agent. Arab merchants, who kept the source of this ingredient a secret for many years, distributed cinnamon in limited quantities in order to maintain a monopoly on the expensive cinnamon trade. 

Today, there are two varieties of cinnamon that we encounter most frequently. Cinnamonium cassia (cassia cinnamon) and Cinnamonium zeylanicum (Ceylon cinnamon). Some people refer to Ceylon cinnamon as true cinnamon. There is some debate on the superiority of Ceylon cinnamon vs. cassia.


  • Offers a more delicate flavour, and is slightly sweeter. Excellent for use in desserts.
  • Considered by some to be the superior cinnamon, and is more expensive than Cassia.
  • According to Health Canada’s Natural Health Products database, Cassia can be used to treat bowel complaints (dyspepsia, flatulency,...

    Read the rest of the article on our blog.