Meet the Team: Ceylon Cinnamon

Pop quiz: what's the difference between the cinnamon in your pantry and the cinnamon in Asher's Nuts?

About 250 times less liver toxicity.

Most cinnamon sold in America is cassia, a cheaper variety loaded with coumarin, a compound that can damage your liver in high doses. The EU limits how much cassia can go into food. We don't use it at all.

Ceylon cinnamon (also called "true cinnamon") comes from Sri Lanka and contains barely any coumarin. Which means you can eat it daily without the health risks. It's more expensive and harder to source, but that's kind of the point.

Why It Tastes Different

If cassia is a sledgehammer, Ceylon is a paintbrush.

Cassia hits hard and spicy, almost aggressive. Ceylon is delicate, layered, almost floral. You get hints of citrus, warm vanilla, a sweetness that doesn't shout. It blends into the background and makes everything else taste better without stealing the show.

That's exactly what we needed. The macadamias and walnuts are the stars here. Cinnamon's job is to tie them together, add warmth, and make each bite feel cohesive. Ceylon does that without overpowering anything.

The Numbers

Cinnamon can improve insulin sensitivity by up to 29%, which translates to steadier energy and better blood sugar control throughout the day. It's loaded with polyphenol antioxidants that reduce inflammation and support recovery after training.

We use about half a teaspoon per jar. Enough to be functional, not so much that you're eating dessert for breakfast.

Why This Matters

You're eating this stuff regularly. Maybe every morning on toast, maybe straight off the spoon after a ride. Ingredients matter when they're part of your routine. Ceylon costs more, but cutting corners on something you consume daily is a terrible trade-off.

We chose Ceylon because it's safer, tastes better, and does the job right. Same reason we chose everything else in the jar.