About

Ceylon Cinnamon

Sri Lanka, the home where Ceylon Cinnamon grows is the owner of a proud history which dates to centuries back. According to historical accounts Cinnamon is a native plant in Sri Lanka that grew wild until the Dutch started growing it in plantations. To test as to how the plant would grow, they started growing it in Colombo in the area now known as Cinnamon Gardens. However, no Cinnamon is now grown in Cinnamon Gardens as it is a prime residential area.

Ceylon Cinnamon, which is exported and known worldwide is very popular for the distinct flavor of the spice, which is sweet and delicate. Sri Lanka is considered a fine home for the growth of Ceylon Cinnamon since the island has a tropical climate. Scientifically known as “Cinamomum Zeylanicum Blume”, Ceylon Cinnamon varies from cassia in different ways. Especially the taste and the aroma is very different in Ceylon Cinnamon, when compared with Cassia. Apart from that, there are some other differences of Ceylon Cinnamon and Cassia which are mentioned below.

Differences of Ceylon Cinnamon and Cassia

Ceylon Cinnamon Cassia
Yellowish Brown outlook Dark Red outlook
Soft outer appearance Very thick outer appearance
Mild, sweet and delicate flavour Spicy and stronger Flavour
Has a citrus aroma Aroma is very mild.
Inner is filled like a cigar Inner filling is hollow and empty
Coumarin content is low Coumarin content is high. Thus, excessive consumption may cause liver malfunctions.

The aromatic condition of Ceylon Cinnamon is a result of a compound: “terpenoids” which is available in the spice. Because of this compound, Ceylon Cinnamon gains its sweet and delicate flavor as well.

Shipping with

Moisture protection

We, in Wattakgoda Spices determine the quality of Ceylon Cinnamon we provide by ensuring the moisture content of Cinnamon is on par with the Sri Lanka Standards Institute (SLSI) requirements. According to that, the moisture content of cinnamon quills of all grades, when tested shall not be more than 12% to 16%.

Based on our clients’ requests, we provide the following methods of packaging for Ceylon Cinnamon.

Packing:

  • Bales: Height of approximately 4 feet, weighing 100lbs, packed with inner poly liner, which is then covered with jute gunnies.
  • Cuts: Lengths according to buyers’ specification from 2cm to 18cm. Packed in 1kg poly bags and then inserted into corrugated cartons. Each carton weigh 40kgs.
  • Quills: 25kg or 50kgs packed in poly sack bags

Available

Ceylon Cinnamon Grades

Ceylon Cinnamon falls into 4 main categories which are Alba, Continental, Mexican and Hamburg. The fine grades include: Alba, C5 Extra Special, C5 Special, C5, C4, M5 and M4 whereas the Hamburg grades are: H1, H2. The other grades include No. 01 Quilling, No. 02 Quilling, Cut Cinnamon and Chips.

C4 - Grade

This variety of cinnamon is fine, yellow in color and fetches a good price in the international market

Max diameter: 16mm
Min number of whole quills per Kg: 22

C5 - Grade

This type of cinnamon is slim, golden yellow color with sweet taste. This variety is much in demand.

Max diameter: 12mm
Min number of whole quills per Kg: 27

H1 - Grade

H1 grade comprises the finest and the most expensive portions of the rough cinnamon bark.

Max diameter: 23mm
Min number of whole quills per Kg: 10

H2 - Grade

H2 grade consists of about 90% of golden yellow cinnamon sticks of good quality.

Max diameter: 32mm
Min number of whole quills per Kg: 7