FROM ORIGIN TO MARKET
Learn about the product
Ceylon cinnamon is often called “true cinnamon”. Sri Lanka has a long history of growing, peeling and preparing cinnamon by hand. The details below describe traditional practices; exact methods and specifications vary by grower and region.
How cinnamon grows
Cinnamon is an evergreen tropical tree that thrives in warm, humid conditions and well-drained soil. Farmers commonly manage it as a coppiced bush: stems are cut back so fresh shoots grow, providing suitable bark for peeling. Plants need regular care, weed control and suitable rainfall.
Traditional harvesting
Harvesting is usually timed when the bark can be loosened from the stem. Skilled peelers cut selected stems, remove the outer corky layer and carefully separate the inner bark. This is a specialist craft: the bark is loosened and peeled in long strips with hand tools.
From bark to quills
The inner bark is scraped and trimmed, then thin pieces are nested inside one another to form long quills. The quills are dried slowly in a well-ventilated, shaded area until they reach a suitable moisture level. They may then be graded and packed as whole quills, cut pieces or ground cinnamon.
Types and uses
Ceylon cinnamon is available in different grades and forms, including whole quills, broken cinnamon and powder. It is used in baking, desserts, drinks, spice blends and savoury dishes. Aroma, colour, size and flavour vary by grade and handling.
Quality and responsible sourcing
For commercial orders, buyers should confirm botanical identity, grade, moisture limits, microbiological and contaminant requirements, packaging, batch traceability and any requested certificates. Organic or other certification should only be claimed when valid documentation is available.
PRODUCT GUIDE
Benefits and ways to use Ceylon cinnamon
Explore common uses and product formats. Actual product availability and suitability depend on the supplier, formulation and applicable food or product regulations.
What makes Ceylon cinnamon distinctive?
Ceylon cinnamon is valued for its delicate aroma, warm sweetness and versatility in sweet and savoury recipes. Its flavour can be used to add complexity to dishes and drinks. Health effects should not be assumed from culinary use, and cinnamon should not replace professional medical advice.
Products and foods made with cinnamon
Cinnamon can be supplied as whole quills, broken pieces, powder and blends. It is used in tea and other drinks, coffee flavouring, bakery products, biscuits, cakes, pastries, breakfast cereals, porridge, desserts, chocolate, spice mixes, chutneys and some savoury curries. It can also be infused into syrups and other food ingredients.
Storage and product selection
Whole quills and powder suit different applications. Keep cinnamon in a dry, airtight package away from direct sunlight and strong odours. Commercial buyers should check the botanical identity, grade, flavour, particle size, food-safety specifications and intended use.
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