Discover the Spice

About Ceylon Cinnamon

1. History of Cinnamon

Cinnamon is one of the world's oldest and most treasured spices, with a history that stretches back thousands of years. Ancient civilizations prized cinnamon not only for its warm, sweet aroma but also for its medicinal and preservative qualities. It was considered more valuable than gold in certain periods and played a central role in the spice trade routes of Asia, the Middle East, and Europe. Sri Lanka—historically known as Ceylon—has been the heart of true cinnamon cultivation for centuries. The island's fertile soil, tropical climate, and traditional craftsmanship make it the world's foremost source of authentic cinnamon, known globally as "Ceylon Cinnamon."

2. What is True Cinnamon / Ceylon Cinnamon?

True Cinnamon, also called Ceylon Cinnamon (Cinnamomum verum), is a delicately flavored spice harvested from the inner bark of the cinnamon tree, native to Sri Lanka. Unlike common cassia, Ceylon Cinnamon is prized for its subtle sweetness, refined aroma, and health benefits. The bark is carefully hand-rolled into thin, elegant quills, a process that requires centuries-old expertise. Containing ultra-low levels of coumarin, Ceylon Cinnamon is the safest and healthiest form of cinnamon, making it highly sought after by chefs, health enthusiasts, and connoisseurs around the globe.

3. True Cinnamon vs Cassia Cinnamon

True Cinnamon (Ceylon Cinnamon)

True Cinnamon, or Ceylon Cinnamon (Cinnamomum verum), is native to Sri Lanka and considered the finest form of cinnamon in the world. It is made from the delicate inner bark of the cinnamon tree, hand-rolled into thin, multi-layered quills with a smooth texture and a light golden-brown color. Known for its subtle sweetness, refined aroma, and ultra-low coumarin content, Ceylon Cinnamon is not only prized for its unique flavor but also for its health benefits, making it the safest and most premium variety for daily consumption.

Cassia Cinnamon

Cassia Cinnamon, most commonly found in China, Indonesia, and Vietnam, is a less expensive and more widely available type of cinnamon. Its bark is thick, hard, and dark reddish-brown, usually forming a single curled stick. Cassia has a strong, pungent, and slightly bitter taste with a sharp aroma, making it popular in commercial use and processed foods. However, it contains high levels of coumarin, which can be harmful in large quantities, making it a less desirable choice compared to the delicate and health-friendly Ceylon Cinnamon.

Feature	True Cinnamon (Ceylon)	Cassia Cinnamon
Botanical Name	Cinnamomum verum	Cinnamomum cassia (and related species)
Origin	Native to Sri Lanka	Grown mainly in China, Indonesia, Vietnam
Appearance	Thin, soft, multiple-layered quills with smooth texture	Thick, hard bark, usually single rolled sticks
Flavor	Delicate, mildly sweet, refined	Strong, pungent, slightly bitter
Aroma	Subtle, citrusy, complex	Harsh, spicy, one-dimensional
Coumarin Content	Very low (safe for regular consumption)	High (can be harmful in large amounts)
Price & Value	Premium, rarer, considered "true" cinnamon	Less expensive, widely available substitute

What is Coumarin?

Coumarin is a naturally occurring compound found in several plants, including certain types of cinnamon. While safe in very small amounts, high levels of coumarin can be harmful to the liver and kidneys if consumed regularly over time. Ceylon Cinnamon contains only trace amounts of coumarin, making it safe for daily use, whereas Cassia Cinnamon has much higher levels, which is why Ceylon Cinnamon is considered the healthier choice.

4. Cinnamon Grades

Ceylon Cinnamon is graded with exceptional precision based on the thickness, appearance, and quality of its quills. Each grade reflects a unique balance of refinement, aroma, and usage.

Grading System Explained

C (Continental)

High-quality quills that are thin, smooth, and elegant.

M (Mexican)

Thicker quills with stronger flavor, often favored in bulk markets.

H (Hamburg)

Darker, coarser grades, valued for industrial and large-scale culinary use.

Main Cinnamon Grades

Continental Grades

Alba

The most prestigious grade, made from the thinnest, most delicate bark. Smooth, pale, and highly aromatic.

C5 Special & C5

Premium continental grades; uniform, thin, golden-brown quills with excellent aroma.

C4 & C3

Popular continental grades; slightly thicker quills, good balance of price and quality.

Mexican Grades

M Grades (M5, M4, M3)

Mexican grades; made from thicker bark, darker in color, with a stronger, spicier taste.

Hamburg Grades

H Grades (H1, H2, H3)

Hamburg grades; rougher texture, darker color, and less delicate appearance, but still retain the authentic aroma and flavor. Ideal for grinding and industrial use.

Processed Forms

Quillings

Thin shavings and small pieces obtained during quill processing. Commonly used in cinnamon powder, herbal teas, and extracts.

Chips

Larger bark fragments used for powder, infusions, and essential oil extraction.

Powders

Used in the culinary industry for flavoring and in wellness products for health benefits.

Essential Oils

Extracted from quills, chips, and leaves, valued in wellness and cosmetic industries for aroma and therapeutic properties.