Why ‘The Auburn’ is Different?

Ceylon vs Cassia – The Real Cinnamon 

Most “cinnamon” sold globally is actually cassia, a different species that is cheaper and easier to grow. Few people ever realise there are two distinct varieties and most live their whole lives tasting only cassia. Cassia contains high levels of coumarin, a natural compound that can stress the liver and has a harsh, bitter flavour. By contrast, Ceylon cinnamon is exceptionally rare and contains negligible coumarin, making it safer for daily use. Its flavour is light, citrusy and naturally sweet and its slender quills reflect meticulous craftsmanship. Because of its exclusivity and refined profile, Ceylon cinnamon has been treasured since antiquity and once traded for gold.

Why ‘The Auburn’ is Different? 

Our commitment to purity and freshness elevates even Ceylon cinnamon to a higher standard. Only the rare outer bark of Alba-grade Ceylon cinnamon is used, and we grind it using a no-heat method that preserves volatile oils and active compounds. Immediately after processing we air-freight the cinnamon and hand-pack it in glass jars or premium tins. We never fumigate the bark with sulphur or additives; our cinnamon is naturally sun-dried. These practices mean our products remain fresh, fragrant and potent, with farm-to-bottle times under ten days. Our brand embodies Natural | Luxury | Wellness – pairing authentic heritage with modern Australian standards.