Question 1

What is Ceylon cinnamon M4 grade?

Accepted Answer

M4 is a medium-diameter grade of Ceylon True Cinnamon with a quill diameter between 18 mm and 20 mm, classified under Sri Lanka's national cinnamon grading standards. It is closely related to the M5 grade but slightly wider, and both grades share a similar appearance and flavour profile.

Question 2

How does M4 cinnamon differ from M5 cinnamon?

Accepted Answer

The primary difference is diameter: M5 quills are typically up to around 17 mm in diameter, while M4 quills range from 18 mm to 20 mm. In terms of aroma, taste, and chemical composition, the two grades are very similar, making them near-interchangeable for most culinary applications.

Question 3

Is Ceylon cinnamon M4 grade safe to eat regularly?

Accepted Answer

Yes. Ceylon True Cinnamon is widely regarded as the safer cinnamon variety for regular consumption because it contains very low levels of coumarin compared to cassia. European food safety authorities have specifically highlighted Ceylon-origin cinnamon as the preferred choice for daily use.

Question 4

Why is M4 cinnamon popular in Mexico?

Accepted Answer

Mexican culinary tradition has long favoured Ceylon cinnamon, and the M4 diameter suits recipes that call for whole quills steeped in liquids such as hot chocolate, atole, and rice puddings. The slightly larger quill delivers flavour gradually during extended cooking without falling apart.

Question 5

Can I use M4 cinnamon sticks to make cinnamon powder?

Accepted Answer

You can grind M4 quills into powder using a spice grinder or high-powered blender. Because the quills are multi-layered and relatively thin-walled, they break down more easily than cassia bark. Grinding in small batches preserves freshness.

Question 6

What is the difference between Ceylon cinnamon and cassia?

Accepted Answer

Ceylon cinnamon (Cinnamomum verum) and cassia (Cinnamomum aromaticum or related species) are distinct plants. Ceylon cinnamon quills are multi-layered and roll from both sides, producing a tight cylinder, whereas cassia has a single thick layer. Ceylon cinnamon also contains significantly lower coumarin levels and a lighter, more complex flavour.

Question 7

Where is M4 grade cinnamon grown in Sri Lanka?

Accepted Answer

Virtually all Ceylon True Cinnamon is grown in the wet-zone lowlands of Sri Lanka's Southern and Western provinces, particularly in the districts of Kalutara, Galle, and Matara. The specific microclimate and sandy soils of this region contribute to the cinnamon's characteristic flavour.

Question 8

How do I know if cinnamon is genuine Ceylon cinnamon?

Accepted Answer

Look for a thin, multi-layered quill that crumbles rather than splinters when broken, and a pale tan to light brown colour. Genuine Ceylon cinnamon from Sri Lanka should come with origin documentation such as a spice board certificate. The flavour should be sweet and mildly floral rather than sharp or pungent.

Ceylon True Cinnamon "M4" Grade

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