







Cinnamon Trio – Three shades of a living tradition
In the misty red hills of Madulkele, in the heart of Sri Lanka, Ceylon cinnamon cultivation perpetuates a gentle, patient skill passed down from generation to generation. This exclusive selection of three ground cinnamons invites you to explore the sensory richness of one of the island's most iconic spices.
Each one comes from a small artisanal batch , carefully cultivated on a family plot, respecting the trees and natural cycles. The branches are harvested by hand, always leaving a part intact to allow regrowth, using a sustainable method that respects living things.
The three cinnamons are distinguished by their intensity, their grain, their aromatic power:
-
A sweet, golden cinnamon with a fine texture, ideal for porridges, compotes or infusions.
-
A more peppery and warm cinnamon, perfect for mild curries, roasted vegetables or tagines.
-
A vibrant and floral cinnamon, of great finesse, to be used both in pastries and in a full-bodied black tea.
Hand-selected, slowly air-dried, then finely ground, these powders embody the depth of a terroir and the nobility of an ancestral gesture . An immersion in the living and enveloping world of Ceylon cinnamon.
Cinnamon Trio – Three shades of a living tradition
€16,85
/

What is Ceylon cinnamon?
ThereCeylon cinnamonis a precious spice made from the inner bark of the cinnamon tree "Cinnamomum zeylanicum", traditionally grown in Sri Lanka. After hand-harvesting, the bark is slowly air-dried and then finely ground to preserve its delicate aromas.
Unlike cassia cinnamon, which is more pungent and bitter,Ceylon cinnamonstands out for its sweetness, subtle warmth, and slightly sweet, woody notes. At Lokayah, we select cinnamon trees grown in small plots, respecting the tree's natural cycle, to offer you a noble, balanced, and vibrant spice.
How to use Ceylon cinnamon?
Fine and silky, theCeylon cinnamonis appreciated for its warm, slightly woody and lemony aromas. Its natural sweetness, without bitterness, makes it a spice of choice to enhance your everyday recipes.
In savory cooking:
Incorporate it directly into your curries, tagines, sauces, or stews. It adds warmth and subtlety to dishes without overwhelming other spices.
In pastry making:
Perfect for flavoring cake batter, banana bread, compote, or granola. It pairs particularly well with apples, pears, almonds, chocolate, or vanilla.
As an infusion or hot drink:
Mixed with hot water, plant milk or tea, theCeylon cinnamonoffers a smooth and comforting drink. Ideal in chai latte, mulled wine, or in a spiced golden milk.
Ceylon Cinnamon Around the World – 5 Iconic Recipes
🇮🇳India – Kheer: Rice pudding flavored with cinnamon powder, cardamom and cashew nuts.
🇫🇷France – Gingerbread: A classic gourmet dish, powdered cinnamon plays a central role.
🇲🇦Morocco – Sweet and savory couscous: Scented with a hint of cinnamon for a warm and round touch.
🇲🇽Mexico – Arroz con leche: Sweet rice pudding with cinnamon and lemon.
🇱🇰Sri Lanka – Wattalappam: Flan with spices and coconut milk, enhanced with Ceylon cinnamon.
The benefits of Ceylon cinnamon
Used for thousands of years in Ayurvedic medicine,Ceylon cinnamonis much more than a fragrant spice. Gentle yet powerful, it offers a range of natural virtues recognized in many traditions.
Digestion & intestinal comfort
Ceylon cinnamon gently stimulates digestion, reduces bloating, and soothes digestive discomfort. Ideal after a heavy meal or as a light infusion.
Immunity & natural warmth
Rich in antioxidants, it strengthens natural defenses and supports the body during periods of cold or fatigue. Its slightly warming effect makes it a valuable ally in winter.
Blood sugar balance
Unlike cassia cinnamon,Ceylon cinnamoncontains very little coumarin. It is often mentioned for its regulating effects on blood sugar levels, particularly in everyday cooking.
Calming & gentle energy
Its warm, enveloping scent calms mental agitation while awakening the mind. A comforting spice that accompanies both a moment of refocusing and a burst of creativity.

Le geste précieux de la Cannelle de Ceylan
La Cannelle de Ceylan suit un rythme lent, celui des saisons et des mains patientes qui la façonnent. Cultivés entre novembre et décembre, les canneliers offrent leur précieuse écorce de mars à novembre, lorsque la sève circule juste ce qu’il faut pour permettre un pelage optimal.
Après la récolte, commence l’un des gestes les plus délicats : le roulage des bâtons. Chaque quille est façonnée à la main, en couches fines superposées avec précision. Une personne ne peut en façonner qu’environ 5 kg par jour, un travail minutieux, presque méditatif. Vient ensuite le séchage qui se fait à 40 °C pendant 3 jours, dans des conditions maîtrisées, afin de garantir une conservation optimale.
Chaque morceaux de Cannelle de Ceylan est ainsi le fruit d’un savoir-faire patient, d’un climat propice et d’un profond respect du végétal. Une épice noble, façonnée à la main et au temps long, loin des cadences industrielles, proche de la terre.

Le geste précieux de la Cannelle de Ceylan
Thilak perpétue un savoir-faire délicat : la culture et la récolte artisanale de la Cannelle de Ceylan, aussi appelée Cinnamomum zeylanicum.
Sur cette photo, Thilak travaille avec patience, à même le sol. Il retire minutieusement l’écorce intérieure d’un tronc de cannelle fraîchement coupé. Chaque bâton de Cannelle de Ceylan est le fruit d’un geste maîtrisé, d’une attention aux cycles de la nature.
Récoltée à la main, sans machine, la Cannelle de Ceylan de Thilak se distingue par sa finesse, sa douceur épicée et sa richesse aromatique. Bien plus qu’une épice, elle incarne une culture responsable, enracinée dans la terre sri lankaise et portée par des mains passionnées.
Also to discover
Describe your featured collection here



































