Ceylon True Cinnamon FAQ

Ceylon cinnamon (Cinnamomum verum) is the variety native to Sri Lanka and is widely regarded as the finest cinnamon in the world. Unlike the cassia varieties sold in most supermarkets, Ceylon cinnamon has a thinner bark, a more delicate flavour, and a significantly lower coumarin content. This page answers the questions travellers and home cooks ask most often about buying, using, and understanding this spice.

What is the difference between Ceylon cinnamon and cassia cinnamon?

Most cinnamon sold globally is cassia (Cinnamomum cassia or Cinnamomum aromaticum), grown primarily in China, Indonesia, and Vietnam. Ceylon cinnamon, sometimes called "true cinnamon", is harvested from the inner bark of Cinnamomum verum trees grown mainly in Sri Lanka's Western and Southern provinces.

• Coumarin content: Cassia contains relatively high levels of coumarin, a naturally occurring compound whose intake European food-safety authorities limit. Ceylon cinnamon contains only trace amounts.
• Bark texture: Ceylon cinnamon sticks are made up of multiple thin, paper-like layers rolled together into a tight quill. Cassia sticks are thicker, harder, and formed from a single layer.
• Flavour: Ceylon cinnamon is lighter, sweeter, and more nuanced. Cassia has a stronger, more pungent taste.
• Price: Ceylon cinnamon is generally more expensive because the peeling process is entirely done by hand.

What place does Ceylon cinnamon hold in Sri Lankan tradition?

Ceylon cinnamon is a food spice, and this page treats it as one. It has long been used across South Asian and Middle Eastern cuisines, and it is also part of Sri Lanka's Ayurvedic and traditional-medicine heritage. Its warm, sweet aroma comes largely from cinnamaldehyde, one of the compounds naturally present in the bark.

This page describes culinary and cultural tradition, not medical advice; consult a qualified doctor about any health condition.

What are the different grades of Ceylon cinnamon?

Ceylon cinnamon barks are graded by the Sri Lanka Standards Institution (SLSI) based on the diameter and quality of the quill. The grading system moves from the finest (Alba) down through a series of letter-and-number codes.

Quillings are the broken pieces of bark left over from the quill-rolling process. They carry the same flavour and are well suited to grinding into powder or infusing into liquids.

What forms does Ceylon cinnamon come in?

Ceylon cinnamon is available in several forms, each suited to different uses:

• Sticks / quills: Whole rolled bark, ideal for infusing into rice dishes, curries, mulled drinks, and stocks. Remove before serving.
• Powder: Ground bark, convenient for baking, smoothies, porridge, and spice rubs. Organic powder is available for those avoiding pesticide residues.
• Quillings: Broken pieces of bark, economical and perfect for home grinding or making cinnamon tea.
• Oil: Distilled from the bark or leaf, used for fragrance and food flavouring at very small quantities.
• Tea bags: Pre-blended herbal teas combining Ceylon cinnamon with green tea, chai spices, or other herbs.

How should Ceylon cinnamon be stored?

Store cinnamon sticks and powder in an airtight container away from direct sunlight, heat, and moisture. A cool, dark cupboard is sufficient — refrigeration is not necessary. Whole sticks retain their flavour for up to two years; ground powder is best used within twelve months. If the powder has lost its aroma, it has likely lost most of its flavour.

How much Ceylon cinnamon is used in cooking?

Around half a teaspoon to one teaspoon of Ceylon cinnamon powder is a typical culinary quantity, and one stick is usually enough to flavour a dish serving four people. Because Ceylon cinnamon contains only trace levels of coumarin, the European Food Safety Authority's coumarin limits are far less of a concern compared with regular cassia consumption. Anyone considering cinnamon supplements, particularly pregnant women or those taking medication, should consult a qualified doctor first.

Where does Ceylon cinnamon grow in Sri Lanka?

The cinnamon belt of Sri Lanka runs along the southwestern coastal lowlands, with the districts of Galle, Matara, Kalutara, and Ratnapura being the most productive. The town of Negombo and the Hikkaduwa area also have a long history of cinnamon cultivation. The humid tropical climate, well-drained sandy soils, and traditional hand-peeling technique practiced by families called chalias contribute to the spice's distinct character. Sri Lanka accounts for the majority of the world's Ceylon cinnamon supply.

Can I buy Ceylon cinnamon directly from Lakpura?

Lakpura sources Ceylon true cinnamon directly from producers in Sri Lanka and ships internationally. The range covers multiple bark grades — from everyday quillings to the premium Alba grade — as well as organic-certified options and ground powder. All products are clearly labelled as Cinnamomum verum so there is no ambiguity about which variety you are purchasing.