What we supply
Whole Ceylon cinnamon quills and pure cinnamon powder, packed in Sri Lanka in retail-ready jars and pouches.
CeyQuills — Sri Lankan Ceylon CinnamonAuthentic Ceylon Cinnamon
Authentic Ceylon Cinnamon
from Sri Lanka
Hand-rolled Ceylon cinnamon (Cinnamomum verum), sourced quill by quill from small growers in Sri Lanka's spice country — graded by hand, prepared to buyer requirements, and quoted with current lot details on request.
Shop NowEDB REGISTERED · SRI LANKAN ORIGIN · GRADES REFERENCED TO SLS 81:2021
Origin
From cinnamon bark to finished quill
Ceylon cinnamon begins with carefully selected cinnamon stems grown in Sri Lanka. The outer bark is removed, the inner bark is peeled by hand, and the delicate bark strips are layered together to form the characteristic multi-layered quill.
The quills are then dried, trimmed and graded according to characteristics such as diameter, the number of quills per kilogram and the permitted level of surface foxing.
Supply and ordering
A clear route from grade to your door
Every pack is graded and priced clearly, so you know exactly what you're buying before you check out.
Who we supply
Home cooks, specialty kitchens and anyone who wants authentic Ceylon cinnamon can order directly online, in the quantity they need.
How ordering works
Choose a grade and pack size, check out securely with USD or LKR pricing, and we confirm stock before your order ships.
Ceylon Cinnamon Knowledge
Browse all guidesKnow what you're buying.
From species differences to grading standards — our practical guides cut through the noise on Ceylon cinnamon.
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Learn library →5 practical guides covering species, grades, processing, storage and commercial sourcing.
Common questions
Ceylon cinnamon, answered
The questions buyers ask most often, answered against the official grade standard rather than marketing copy.
Ceylon cinnamon is the bark of Cinnamomum verum, a tree native to Sri Lanka. It is often called true cinnamon. The inner bark is peeled by hand and many thin layers are rolled together to form a quill, the cinnamon stick you cook with. That layered structure is why Ceylon sticks are brittle and can be crushed by hand.
Most supermarket cinnamon is cassia, a different plant. Cassia bark is a single thick, hard layer that curls into one solid piece, and it is darker and more pungent. Ceylon cinnamon is lighter, layered and more delicate. They are different species, not different qualities of the same thing.
They are grades defined by SLS 81:2021, the Sri Lanka Standard. Each grade sets a maximum quill diameter, a minimum number of whole quills per kilogram, and a maximum amount of surface foxing. Alba is the narrowest at 6 mm and needs at least 45 quills per kilogram; M4 runs to 21 mm and 15 quills per kilogram.
Not in the sense most people mean. Every grade is the same species from the same bark. Grade describes the physical size and appearance of the quill, not purity or potency. Finer grades cost more because more peeling and rolling work goes into each kilogram.
It depends on use rather than quality. Narrow, thin-walled quills such as Alba and C5 Special break and grind easily, which suits tea, infusions and home grinding. Wider quills such as C4 and M4 hold their shape through long simmering and are more economical by weight.
Keep quills whole in an airtight container, away from light, heat and moisture. Whole quills hold their aromatic oils far longer than ground cinnamon, so grind only what you need. Do not refrigerate, because condensation is the main risk to dried bark.
