When purchasing cinnamon, always ensure the country of origin is Sri Lanka, confirming it is pure Ceylon cinnamon. Cinnamon Verum is the tree used to make Ceylon cinnamon and is only grown in Sri Lanka. Choose organically grown cinnamon to avoid chemical residues. If buying quills, select Alba quills (highest grade) for the best flavour, aroma, and health benefits.

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Ceylon cinnamon is authentically grown only in Sri Lanka and is regarded as the finest cinnamon in the world. It offers natural medicinal benefits, a subtle and delicate flavour, and enhances food and beverages without overpowering them. Unlike other types of cinnamon, Ceylon cinnamon contains very low levels of coumarin, making it safe for daily and long-term use, even in larger quantities. It is also suitable for use in fragrances due to its non-toxic nature.

Cassia cinnamon is commonly produced in Vietnam and other parts of Southeast Asia. It contains high levels of coumarin, which may be harmful to the liver and bloodstream when consumed regularly. Cassia has a strong, harsh flavour that often overwhelms food and beverages and does not provide the same health benefits as Ceylon cinnamon. Even when organic, cassia cinnamon is not suitable for daily use. Ceylon cinnamon, by contrast, is gentle, aromatic, and safe for everyday consumption.

The answer is NO. Organic cinnamon is preferable to chemically treated products. However, the most important factor is ensuring the cinnamon is Ceylon cinnamon. If the Ceylon cinnamon is also organic, that is the absolute best cinnamon product you can buy. Cassia cinnamon, even when organic, still contains high coumarin levels and is unsafe for daily use. Ceylon cinnamon naturally has very low coumarin levels and, when organic, offers enhanced purity and benefits.

Due to cost considerations, most cinnamon products available in the general market are C4 grade or below. These grades are cheaper and easier to produce in large quantities but lack the refined aroma, flavour, and health benefits of premium grades such as Alba and C5.

Despite the well-known health, safety, and flavour benefits of Ceylon cinnamon, most supermarkets and commercial food products use Cassia cinnamon because it is significantly cheaper and easier to produce.

Ceylon cinnamon is entirely handcrafted. From carefully cutting the bark to delicately rolling the cinnamon into fine quills, every step is labour-intensive and requires skilled workers. The highest grades, such as Alba, come from young, straight branches, which require extensive care and maintenance as the plant grows. This manual process makes true Ceylon cinnamon rare and more expensive.

In contrast, Cassia cinnamon comes from large, mature trees, primarily grown in countries such as Vietnam. These trees can be machine-cut, and the bark is processed using industrial methods, allowing Cassia to be produced quickly, cheaply, and in very large quantities.

Because of the high labour requirements, limited supply, and artisanal nature of Ceylon cinnamon, it is not well suited to mass-market, low-cost retail models. As a result, supermarkets and large commercial producers typically choose Cassia cinnamon, especially in markets where consumers may not yet be aware of the health, safety, and quality differences between Cassia and true Ceylon cinnamon.

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Cinnamon products are mainly quills (sticks), powder, and oil.

Yes. While Ceylon cinnamon is superior to all other cinnamon varieties worldwide, it also has several internal grades. The highest grade of Ceylon cinnamon quills is known as Alba.

Ceylon cinnamon quills are graded by diameter, aroma, and fineness. Alba (6 -8 mm) is the highest grade. C5 (Continental) is slightly thicker but still high quality and often used for premium powder. C4 is more common and lower cost.  M4/M5 (Mexican) and H1/H2 (Hamburg) are progressively thicker, coarser, and lower in quality. Most supermarket cinnamon sticks fall into these lower grades of C4 and below.

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At Ceylon Cinnamon we only sell the highestgrade alba quills only.

Alba cinnamon quills are ultra-thin, smooth, and elegant, measuring less than 6-8 mm in diameter (about the size of a pencil). They are straight, easy to break, highly aromatic, and have a refined, subtle flavour. Alba quills are ideal for cooking, beverages, and medicinal use.

Yes. Cinnamon powder is produced by grinding cinnamon quills. High-quality cinnamon powder is made from Alba and C5 quills. Lower-grade powders are often made from offcuts and waste material, which lack the aroma, flavour, and health benefits of premium cinnamon.

Quillings and chips are by-products created during the processing of cinnamon quills. These are commonly used for cinnamon powder. Always ensure cinnamon powder is made from Alba or C5 rather than lower-grade (M and H quills) materials.

With so many cinnamon products available, it is important to know what to look for to ensure you are buying true, high-quality Ceylon cinnamon.

Firstly, always check that the product is clearly labelled Ceylon cinnamon and that the country of origin is Sri Lanka. This is the most important step, as true Ceylon cinnamon is grown only in Sri Lanka.

Secondly, check whether the cinnamon is organically produced. Look for recognised certifications such as USDA Organic or Australian Organic, which ensure the product is free from harmful chemicals.

Thirdly, if you are buying cinnamon sticks (quills) and value premium quality, choose sticks that are thin, smooth, and smaller in size, ideally labelled as Alba quills, which represent the highest grade of Ceylon cinnamon.

If you are buying cinnamon powder, ensure it is described as premium powder and made from Alba or C5 quills. High-grade powders retain superior aroma, flavour, and health benefits compared to powders made from lower-grade cinnamon or offcuts.

By following these steps, you can confidently select a pure, safe, and high-quality Ceylon cinnamon product.