Single Origin
Fair Wages
Freshest Harvest
Highest Quality
Grown in
Kandy, Sri Lanka
There are two types of cinnamon: Sri Lankan cinnamon (Cinnamomum verum) or “true cinnamon”, and Chinese cinnamon (Cinnamomum cassia), its less expensive, one-note cousin. Ours is 100 per cent Sri lankan cinnamon, from the Kandyan Forest Gardens of Sri Lanka–the highest quality of cinnamon in the world.
Our Peni Miris is a custom blend of Peni, or sweet, honey-tasting cinnamon harvested from younger trees, and Miris, or extra-spicy, cinnamon from the barks of old-growth trees.
Our cinnamon is sourced from Ekoland, a community initiative that works with farmers and their families to grow food in a way that conserves the biodiverse forests and native flora of Kandy. The result is a highly productive landscape that supports a wealth of wildlife, and very happy cinnamon trees.
Harvesting cinnamon is a highly skilled task: First the branches of the Cinnamomum verum tree are pruned, then the outer bark is cleaned, and finally, the precious inner bark is peeled by hand, using a small knife and immense skill. The strips of cinnamon bark are then dried, and milled in careful proportion for our signature peni miris flavor profile.
What Sets Us Apart
|
|
|
|
|---|---|---|---|
| Single Origin |
Sourced directly from our partner farms |
Never |
Usually from bulk importers |
| Pay Farmers Living Wages |
3x - 5x the commodity price |
Never |
Very little transparency |
| Guaranteed Freshest Harvest |
Harvest dates on every tin |
Often 5-7 years old! |
No transparency |
| Highest Quality Standards |
No pesticides, no fillers, always lab tested |
Never |
Cheap filler ingredients |
- Reviews
- Questions
The best cinnamon ever!
This cinnamon has so much more flavor than any other I have used. I have found this to be true with all of the Diaspora spices. Well done!
Love it!
This cinnamon has so much more flavor than any other I have used. I have found this to be true with all of the Diaspora spices. Well done!
I adore this cinnamon, but I hope they change the packaging back to glass or bags to refill. The tins are very hard to open and you tend to lose some product in a messy fashion on the foil seal in getting it open. Currently I just transfer the spices to the old glass jars that they used to have.
