Question 1

What is H2 FAQ grade Ceylon cinnamon?

Accepted Answer

H2 FAQ is a specific export classification for Ceylon True Cinnamon barks. The 'H' stands for Hamburg (a historical European trade category), '2' denotes the second tier within that category, and 'FAQ' means Fair Average Quality — indicating the product meets standard export specifications for the H2 grade.

Question 2

Is H2 FAQ cinnamon good quality?

Accepted Answer

Yes. H2 FAQ is a genuine export-quality grade of authentic Ceylon True Cinnamon (Cinnamomum verum). It is one step below H1 in refinement and uniformity of the quill, but the flavour, aroma, and low-coumarin health profile are characteristic of all real Ceylon cinnamon. For everyday cooking and commercial use it is an excellent choice.

Question 3

What is the difference between H1 and H2 cinnamon grades?

Accepted Answer

H1 is the top tier of the Hamburg classification, with thinner, more tightly and uniformly quilled sticks. H2 has a marginally wider diameter and slightly less uniform layering. In flavour and botanical authenticity, both are identical — the difference is primarily visual and relates to the skill level of the peeling.

Question 4

What does FAQ mean in spice grading?

Accepted Answer

FAQ stands for Fair Average Quality, a term widely used in commodity trade across spices, grains, and other agricultural products. It indicates that the product conforms to the minimum acceptable standard for its stated grade. It is neither a premium nor a defective designation.

Question 5

Where is Ceylon True Cinnamon grown?

Accepted Answer

Ceylon True Cinnamon (Cinnamomum verum) is grown almost exclusively in Sri Lanka, primarily in the wet zone lowlands of the Southern and Western Provinces. The coastal belt around Negombo, Kalutara, Matara, and Galle has historically been the heartland of cinnamon cultivation and peeling.

Question 6

How do I tell real Ceylon cinnamon from cassia?

Accepted Answer

Genuine Ceylon cinnamon forms a multi-layered, brittle quill that crumbles easily, with a light tan colour and a sweet, mild fragrance. Cassia forms a single hard roll, is darker reddish-brown, and has a stronger, more pungent taste. Ceylon cinnamon also contains far lower levels of coumarin than cassia varieties.

Question 7

What is the best way to use H2 FAQ cinnamon barks in cooking?

Accepted Answer

H2 FAQ cinnamon barks work well whole in rice dishes, curries, and hot drinks, or broken and ground fresh as needed. They are also suited to infusing into teas, mulled beverages, and pickling liquids. Because the bark is brittle, it can be ground at home with a spice grinder or mortar and pestle.

Question 8

How long do whole cinnamon barks stay fresh?

Accepted Answer

Stored in an airtight container away from heat, light, and moisture, whole Ceylon cinnamon barks typically retain their aroma and flavour for up to two years. Ground cinnamon loses potency more quickly, so grinding from whole barks as needed gives the freshest result.

Ceylon True Cinnamon "H2 FAQ" Grade

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