Question 1

What is H2 grade Ceylon cinnamon?

Accepted Answer

H2 is a classification within the Hamburg grading system used for Ceylon True Cinnamon (Cinnamomum verum) exports. It indicates a medium-quality bark with well-formed quills, slightly thicker walls than H1, and minor surface imperfections within defined tolerances. It sits between the premium H1 grade and the coarser H3 grade.

Question 2

What is the difference between H1 and H2 cinnamon?

Accepted Answer

H1 cinnamon features thinner, more tightly rolled quills with a finer finish, making it the preferred choice for premium retail and gifting. H2 allows slightly thicker bark walls and a broader surface tolerance, delivering very similar flavour at a more accessible price point. Both are genuine Ceylon True Cinnamon.

Question 3

Is Ceylon cinnamon H2 grade safe to consume daily?

Accepted Answer

Ceylon cinnamon, including H2 grade, is naturally low in coumarin — the compound that health authorities advise limiting with high daily intake of cassia cinnamon. For most adults, incorporating Ceylon cinnamon into a normal diet presents no known safety concern, though anyone with a specific medical condition should consult their healthcare provider.

Question 4

How do I use H2 cinnamon barks in cooking?

Accepted Answer

H2 barks work best in preparations where the spice infuses gradually — rice dishes, slow-cooked curries, mulled drinks, spiced syrups, and poaching liquids. They can also be ground fresh in a spice grinder for powder with notably more complexity than pre-ground commercial cinnamon.

Question 5

How should I store Ceylon cinnamon barks to keep them fresh?

Accepted Answer

Store whole cinnamon barks in an airtight glass or ceramic container, away from direct light, heat, and moisture. Under these conditions, H2 barks retain their aromatic oils for up to two years. Avoid plastic containers for long-term storage, as they can absorb and retain odours.

Question 6

Where is H2 grade cinnamon produced in Sri Lanka?

Accepted Answer

Most H2 grade Ceylon cinnamon originates from the Southwestern lowland belt, particularly the districts of Galle, Matara, Kalutara, and Ratnapura. This region's warm, humid climate and well-drained soils produce the delicate essential oil profile characteristic of authentic Ceylon cinnamon.

Question 7

What is the difference between Ceylon cinnamon and cassia?

Accepted Answer

Ceylon cinnamon (Cinnamomum verum) forms multi-layered, paper-thin quills and has a delicate, subtly sweet flavour with naturally low coumarin content. Cassia rolls into a single thick layer, has a more intense and slightly bitter taste, and contains considerably more coumarin. Sri Lanka produces the vast majority of the world's true Ceylon cinnamon.

Question 8

Can I order H2 grade Ceylon cinnamon from Lakpura?

Accepted Answer

Yes. Lakpura supplies H2 grade Ceylon True Cinnamon barks in 5-inch cut packs, available to order directly through the Lakpura website. The cinnamon is sourced from established Sri Lankan growers and exported under Sri Lanka's national cinnamon quality standards.

Ceylon True Cinnamon "H2" Grade

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