Cinnamon, Whole Bark

Whole cinnamon bark harvested from farms along the slopes of the Nilgiris and packed by indigenous women in Aadhimalai's own processing units. Sold as whole quills rather than powder, which lets you see what you're getting — a genuinely useful thing with cinnamon, because the species matters and powder hides it. Here is the honest caveat, and it is the reason this carries a Caution rather than a Clean: Aadhimalai does not specify whether this is true Ceylon cinnamon (Cinnamomum verum) or the far more common Cassia. The distinction is not pedantry. Cassia contains substantially higher coumarin, a compound with a tolerable daily intake limit that regular heavy users can genuinely exceed. Ceylon quills are thin, soft, papery and roll into multiple fine layers; Cassia is thick, hard and curls as a single dense scroll. If you use cinnamon occasionally in cooking this is a non-issue. If you take it daily for blood-sugar reasons, ask the supplier which species this is before committing.