Ceylon Cinnamon History

Cinnamon has a rich history indeed, from its ancient trade value to its widespread presence in today's market. Its journey through different empires and centuries has made it a treasure that's accessible to many.

Ceylon cinnamon holds a distinct reputation for its delicate, sweet flavor compared to the stronger, spicier taste of Cassia cinnamon. The differences in cinnamaldehyde levels and the presence of coumarin between the two types make Ceylon cinnamon a more preferred choice for those mindful of health impacts.

Sourcing directly from Sri Lankan farmers and maintaining a machine-free process showcases a commitment to quality. Repurposing off-cuts for various products is a smart way to maximize resources and minimize waste.

By focusing on purity, taste, and health benefits, your dedication to providing high-quality Ceylon cinnamon distinguishes it in a market filled with various cinnamon options.

Ceylon Cinnamon Vs Cassia Cinnamon

Cassia cinnamon, commonly found in stores, boasts a strong, spicy flavor due to its high cinnamaldehyde content (95%). However, it contains elevated levels of coumarin, which can be harmful in large doses.

On the other hand, Ceylon cinnamon, with 50-63% cinnamaldehyde, offers a delicate, sweet taste and has significantly lower coumarin levels, making it a safer daily choice.

Our commitment to quality involves direct sourcing from Sri Lankan farmers, ensuring a machine-free process to maintain purity. We also repurpose off-cuts for various products, maximizing value while preserving consistency and quality.

Ceylon cinnamon, known for its superior quality, comes in various grades, categorized by the diameter of the quills:

• Alba: The most prized, slender, and brittle with a sweet taste, pleasant aroma, and powerful flavor.
• SPL: Second-best quality after Alba, offering a superior taste.
• C5: Highly sought for its character, taste, smell, and excellent flavor.
• C4: Demand for its smoothness, exquisite fragrance, pale color, and sweet taste.
• M5: Rougher in texture and thinner in appearance.
• M4: Comprised of selected high-quality cinnamon parts.
• H1: The finest and most expensive portions, popular in the South American market.
• H2: Consists of sorted portions of rough cinnamon bark, thicker than H1, with high-quality golden yellow quills.

Quilling No 1 & No 2: Larger and smaller quillings, collected as the remains from cutting and bailing cinnamon.

Each grade offers distinct characteristics, catering to different preferences and markets.