Ceylon cinnamon is softer and more aromatic than the sharp cinnamon profile many people expect. That makes it a natural fit for a nut butter built around macadamias and walnuts.
A layered spice
Ceylon cinnamon brings warm, lightly floral notes with a gentle finish. It supports the nuts rather than covering them, adding enough spice to be recognizable without dominating every spoonful.
How we use it
In Cinnamon Honey, it pairs with raw honey and organic coconut for a familiar, balanced flavor. In Minus the Honey, the cinnamon is more prominent because there is no honey. In Dark Cocoa + Sea Salt, it adds warmth beneath the cocoa.
Chosen for the blend
We chose Ceylon cinnamon because its flavor works with the recipe we wanted to make. The goal is not a cinnamon-heavy spread; it is a macadamia-walnut butter where every ingredient remains in balance.
Ingredient lists can change between batches, so check the label on the jar you receive for the current formula and allergen statement.