Frequently Asked

We recommend Cassia cinnamon for baking or making anything sweet. When you think of cinnamon rolls—that is Cassia. We recommend Ceylon cinnamon for cooking anything savory. When you think of Indian curry—that is Ceylon.

The cinnamon we consume is made from the bark of the cinnamon tree. Newly planted trees are allowed to grow for 6 or more years before being cut down just above the ground. This causes shoots to grow out of the remaining stump and roots which can then be harvested every few years. This method is known as “coppicing” and it is a sustainable method of crop management. The outer bark is scraped off of the harvested branches and discarded. The inner layer is then separated from the woody core, which is then sun dried. The bark curls while drying, resulting in cinnamon quills. It is then cut to length for cinnamon sticks or ground for cinnamon powder. Older cinnamon trees produce a higher volatile oil content in their bark, resulting in a more intense cinnamon flavor.

You can also watch our video below to learn more about how our cinnamon is made.

For starters, we only select the highest quality, organic cinnamon with a minimum volatile oil content of 3%. Additionally, our cinnamon is processed slowly and carefully—you know, the old fashioned way. If cinnamon sticks are ground under high and fast pressure, the cinnamon tends to burn resulting in the brown cinnamon you commonly see on the shelf. If you take your time grinding the sticks, the result is a luscious, more flavorful red cinnamon—i.e. Red Ape Cinnamon®.

Orangutans are the “red apes” and our cinnamon is named after them. Our cinnamon comes from Indonesia which is home to the red ape. Unfortunately, their habitat is threatened by man so we donate 5% of all profits to organizations that protect orangutans and their habitat. The recipient has been The Nature Conservancy and the funds have been specifically earmarked for orangutan habitat preservation. In addition, we have adopted Kesi, Dodo, Gober and her twins through Orangutan Outreach.

Cinnamon should be stored in a sealed container in a cool place. It will start to lose its flavor after two years.

All Red Ape products are certified organic, kosher and non-GMO. Cinnamon, turmeric, and ginger are packaged in a clean room on equipment that does not come in contact with any allergens.

Coumarin is a natural plant chemical found in many tree barks including cinnamon. There are higher levels of coumarin in Cassia than in Ceylon cinnamon. Some studies suggest that if you consume large amounts of coumarin, it can cause liver damage. The average adult would need to consume roughly 15 cups of Cassia cinnamon per day to reach the lethal dosage.

As a precaution, we are routinely provided coumarin test results on our Cassia cinnamon. The 2021 test showed a very low coumarin content of 3,800 mg/kg or .0038%.

Please note that we are not making a judgment on the safety of consuming any food product. We are providing information that we have researched. It is up to you to make an informed decision.

We receive a certificate of analysis on every batch of spices that we procure. Each batch is tested for a host of bacterial pathogens including mold, yeast, coliform, E. coli and salmonella. We have never had to reject an incoming batch of spices due to failure to pass our testing standards.

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