Organic Ceylon Cinnamon sticks

Mild and sweet flavour

Nothing But Plants® POWDER

6,00 €

Made in France | Ref. JR14
1 unit
3 + 1 free

Description: Organic Ceylon Cinnamon sticks

Health claims

The European Medicines Agency (EMA) now approves the traditional use of Ceylon Cinnamon for treating mild gastrointestinal discomfort, and it is also recommended by the Commission E to treat loss of appetite and dyspepsia.


Discover the exceptional properties of SPICES with the new powder range from our new brand POWDER Nothing But Plants® range!

This product range offers an innovative concept: an alternative way of consuming dietary supplements and healthier foods – in milkshakes, salads or mixed with your favourite foods.


Ceylon cinnamon: the delicious spice and cooking essential!

Indispensable in gastronomy for thousands of years, not only does Ceylon cinnamon enhance recipes with its accentuated woody aroma and mild, sweet flavour, it also benefits the body, due to its numerous therapeutic properties. Anti-inflammatory and antioxidant, it also supports the digestive system and combats diabetes.

Ideal for all your recipes, whether sweet or savoury, our organic Ceylon cinnamon POWDER comes from Sri Lanka, a guarantee of exceptional quality.

Why choose POWDER® spices?

Our quality requirements:

Organically grown spices

Controlled geographical area

Organoleptic analysis

Physicochemical analysis

Microbiological analysis

Hermetic packaging

Process Control

Discover more


Cinnamon is obtained from the Ceylon cinnamon tree, or true cinnamon tree (Cinnamomum verum J. Presl, Lauraceae family). Native to Sri Lanka and southern India, this tree can grow up to 10-15 metres tall. It has shiny leaves and small greenish flowers with an unpleasant smell, which produce a purple fruit (1).

To obtain cinnamon, branches that are over 2 years’ old are cut to 1.5 metre lengths. The bark is then separated, kept in the shade, scraped and dried. The spice then curls into rolls resembling quills, or becomes powder (2).


Cinnamon was one of the first spices prized and enjoyed by humans, as a perfume, incense, flavouring agent and for its medicinal properties (3).

Its name comes from the Indonesian and Malaysian word kayu manis, meaning ‘sweet wood’.

It was used in ancient Egypt for embalming. For the Greeks and Romans, it was such a valuable commodity that it was only allowed for royalty (4). Cinnamon was of such importance that it was called ‘the spice of life’ (5).

Cinnamon is now used for its pharmaceutical, cosmetic and nutritional properties (6). Sri Lanka, the island with the best conditions for its cultivation (2), is the world’s largest producer (60% of trade) (1).



The famous 1st Century Greek physician Dioscorides recommended cinnamon to improve vision, digestion, refresh breath, help women during menstruation and as a diuretic (5).

The European Medicines Agency (EMA) now approves its traditional use for treating mild gastrointestinal discomfort (7), and it is recommended by the Commission E to treat loss of appetite and dyspepsia (8).

Nutritionally, cinnamon is rich in calcium, phosphorus, vitamin A, B1, B2, vitamin C and niacin (1). It also contains antioxidant polyphenols, terpenes with a spicy aroma, and essential oils, particularly cinnamaldehyde (65-80%) and eugenol (10%) (6,9).

Numerous studies have demonstrated cinnamon’s anti-inflammatory, antibacterial, antioxidant, gastroprotective and antidiabetic activity (10,11).


Cinnamon is an essential ingredient in numerous beverages, desserts and dishes.

Below are two recipes in which this delicious spice is used.

Leche merengada (iced drink with cinnamon)


  • 1 litre of whole milk
  • 100 g sugar
  • 2 cinnamon sticks
  • The peel of one lemon


  • Peel the lemon without touching the albedo (white, bitter inner part of the peel).
  • Bring the milk to the boil with the cinnamon stick, sugar and lemon peel.
  • When it starts to boil, remove from the heat and allow the milk to infuse while it cools (around 15 minutes).
  • Once cooled, strain the milk and put in the fridge.
  • Serving suggestion: consume chilled and sprinkle a little cinnamon powder over the glass.

Turkey thighs in tomato and cinnamon sauce (12)

Ingredients (serves 2)

  • 2 turkey thighs
  • ½ onion
  • 2 garlic cloves
  • 1 jar of natural chopped tomatoes
  • ½ glass of red wine
  • ½ glass of stock or water
  • 1 cinnamon stick
  • cinnamon powder
  • black pepper
  • fresh parsley
  • virgin olive oil


  • Season the turkey thighs with salt and pepper and add a little cinnamon powder.
  • Brown the thighs on each side in a frying pan with oil. Remove and set aside.
  • In the same oil, sauté the onion until it turns translucent. Add the garlic cloves and the cinnamon stick. Add the tomato and mix for a few minutes.
  • Add the turkey thighs, pour over the wine and allow the alcohol to evaporate.
  • Cover with water or stock without covering the thighs, season to taste.
  • Cover and simmer, stirring occasionally, for 45 minutes, until the sauce is reduced.


  1. Parthasarathy, V. A., Chempakam, B., & Zachariah, T. J. (Eds.). (2008). Chemistry of spices. Cabi.
  2. León, J. (1987). Botánica de los cultivos tropicales(No. 84). Bib. Orton IICA/CATIE.
  3. Nybe, E. V. (2007). Spices (Vol. 5). New India Publishing.
  4. Ravindran, P. N., Nirmal-Babu, K., & Shylaja, M. (Eds.). (2003). Cinnamon and cassia: the genus Cinnamomum. CRC press.
  5. Cumo, C. M. (2015). Foods that Changed History: How Foods Shaped Civilization from the Ancient World to the Present: How Foods Shaped Civilization from the Ancient World to the Present. ABC-CLIO.
  6. Nabavi et al. (2015) Antibacterial effects of cinnamon: from farm to food, cosmetic and pharmaceutical industries. Nutrients 4: 7729-7748.
  7. EMA-HMPC. Community herbal monograph on Cinnamomum verum J.S. Presl, cortex. London: EMA. Doc. Ref.: EMA/HMPC/246774/2009. Adopted: 10 May 2011.
  9. World Health Organization. (1999). WHO monographs on selected medicinal plants (Vol. 2). World Health Organization.
  10. Standard, N. (2016). Natural Standard Herb & Supplement Guide-E-Book: An Evidence-Based Reference. Elsevier Health Sciences.
  11. Iyer, A., Panchal, S., Poudyal, H., & Brown, L. (2009). Potential health benefits of Indian spices in the symptoms of the metabolic syndrome: a review.
Updated on 2019/06/04

Organic Ceylon cinnamon sticks (Cinnamomun verum J. Presl).


This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.


As a spice, cinnamon is used to preserve and to season foods, in order to make sauces, sweets, candies, and drinks. For medicinal purposes, unless otherwise specified, the recommended dose is 2-4 gr of cinnamon bark per day.


Store in a cool dry place away from sunlight.


This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.

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