100% Organic Ceylon Palm Jaggery (Kithul Hakuru) – Made from Pure Kithul Treacle

Ceylon cinnamon has been a prized export from Sri Lanka for centuries — the genuine Cinnamomum verum is botanically distinct from the cassia (Cinnamomum cassia / aromaticum / loureiroi) that dominates Western markets, and the differences are significant. True Ceylon has dramatically lower coumarin (so it's safe for daily long-term use), a softer sweeter citrusy flavour profile, and is genuinely more highly regarded in traditional medicine for blood sugar management and anti-inflammatory effects. This product is the real thing — you can see it in the soft papery multi-layered quill pieces, smell it in the warm sweet citrusy aroma, and taste it in the brewed cup. I use it daily for general wellness, blood sugar support, and the pure pleasure of the flavour. Genuine Ceylon cinnamon is one of the great spices and this product treats it with the respect it deserves.

True Ceylon cinnamon — soft, sweet, citrusy. Nothing like the harsh cassia.

Warm sweet cinnamon fragrance — proper, not harsh. Lovely all winter.

True Ceylon cinnamon — soft, sweet, citrusy. Nothing like the harsh cassia.

True Ceylon cinnamon has very low coumarin levels — unlike cassia which can stress the liver if used daily long-term. This means I can drink two or three cups a day without concern. Important for anyone using cinnamon for blood sugar or anti-inflammatory benefits over time.

Genuine Ceylon cinnamon has its own sweetness. Don't need to add anything.

I genuinely don't add sugar to this — the Ceylon cinnamon has its own gentle sweetness. The flavour is warm, sweet, faintly citrusy, with a soft floral lift on the finish. Compared to the harsh notes of cassia this is genuinely beautiful tea.

Diabetic and using this daily. Numbers have improved meaningfully.

A splash of milk and a tiny drop of honey — best evening drink I've had in years.

First trimester pregnancy and this has been a lifesaver. Strong enough to actually help.

Light caffeine lift, but the soursop somehow softens the edge. Easy to drink.

I'd seen butterfly pea tea on social media for years — the colour-changing trick, the dramatic indigo brew, the way it shifts to pink with citrus — but never tried a really good one until this Ceylon blend. Opening the bag the first thing you notice is that the ingredients are visibly whole — recognisable hibiscus pieces, rose petals, dried butterfly pea flowers themselves. Not dust, not powder. The brew is the deepest indigo blue and a single squeeze of lemon turns the cup pink in seconds. The flavour is soft and floral with a gentle hibiscus tang and a clean rose lift. Caffeine-free, full of antioxidants, and genuinely calming to drink. It has become a ritual — afternoon cup, watching the colour develop, slow sips. One of the more thoughtful purchases I've made in a long time.

Most flavoured greens are either too sweet or taste artificial — soursop is hard to fake and easy to overdo. This blend gets it right. The Ceylon green tea base is clean and slightly grassy, and the soursop comes through as a delicate creamy-fruity aromatic on top. Beautifully done and genuinely refreshing.

I'd seen butterfly pea tea on social media for years — the colour-changing trick, the dramatic indigo brew, the way it shifts to pink with citrus — but never tried a really good one until this Ceylon blend. Opening the bag the first thing you notice is that the ingredients are visibly whole — recognisable hibiscus pieces, rose petals, dried butterfly pea flowers themselves. Not dust, not powder. The brew is the deepest indigo blue and a single squeeze of lemon turns the cup pink in seconds. The flavour is soft and floral with a gentle hibiscus tang and a clean rose lift. Caffeine-free, full of antioxidants, and genuinely calming to drink. It has become a ritual — afternoon cup, watching the colour develop, slow sips. One of the more thoughtful purchases I've made in a long time.

Cold brewed overnight and it's incredible. Subtle fruit, smooth green tea finish.