Question 1

What does C4 grade mean for Ceylon cinnamon?

Accepted Answer

C4 is a classification within the Continental grading system used for Ceylon True Cinnamon. It denotes quills with an outer diameter of 13–14 mm. It sits below C5 and C5 Special in refinement, but still carries the authentic flavour and low coumarin profile that distinguish Ceylon cinnamon from Cassia.

Question 2

Is C4 Ceylon cinnamon safe for daily consumption?

Accepted Answer

Ceylon cinnamon — including C4 grade — contains very low levels of coumarin compared to Cassia varieties, making it generally considered safe for regular consumption. For specific medical guidance, particularly for people managing blood sugar or liver conditions, consult a healthcare professional.

Question 3

What is the difference between Ceylon cinnamon C4 and C5?

Accepted Answer

The primary difference is quill diameter: C5 typically measures around 10–11 mm while C4 measures 13–14 mm. C5 is considered a higher refinement grade, with slightly thinner walls and often a more delicate aroma. Both are genuine Ceylon cinnamon and share the same low coumarin advantage over Cassia.

Question 4

Can I use C4 cinnamon barks for cooking?

Accepted Answer

Yes. C4 quills work well in slow-cooked dishes, stews, rice pilafs, mulled drinks, and baked goods. The quills can be used whole and removed before serving, or broken into pieces and ground. The flavour is warm and mildly sweet, consistent with all Ceylon cinnamon grades.

Question 5

Where does Ceylon cinnamon C4 grade come from in Sri Lanka?

Accepted Answer

Most Ceylon cinnamon, including C4 grade, is grown and processed in the Galle, Matara, and Kalutara districts of southern and western Sri Lanka. The peeling and rolling of the inner bark is done by hand by skilled workers, a craft that has defined Sri Lankan cinnamon cultivation for centuries.

Question 6

What is the difference between Ceylon cinnamon and Cassia?

Accepted Answer

Ceylon cinnamon (Cinnamomum verum) is a different species from Cassia (Cinnamomum cassia and related varieties). Ceylon cinnamon has much lower coumarin content, a paler colour, thinner and more fragile quills, and a lighter, sweeter flavour. Cassia is darker, harder, and more pungent — and is what most supermarket 'cinnamon' actually contains.

Question 7

How do I know if I am buying genuine Ceylon cinnamon?

Accepted Answer

Genuine Ceylon cinnamon quills are made of multiple thin layers rolled together, similar to a cigar, and break easily with a crumbling texture. Cassia sticks are single thick curls of hard bark. For export-grade assurance, look for a Sri Lanka certificate of origin and SLSI compliance documentation from your supplier.

Question 8

What is the shelf life of C4 cinnamon barks?

Accepted Answer

Whole cinnamon quills, including C4 grade, typically retain good flavour and aroma for up to two to three years when stored in an airtight container away from heat, moisture, and direct sunlight. Ground cinnamon loses its potency much faster, usually within six to twelve months.

Ceylon True Cinnamon "C4" Grade

Related reading

在 Lakpura® 选购系列商品

Lakpura 'C4' Grade Ceylon True Cinnamon Sticks 5" Cut Pack

Lakpura "C5" Grade Ceylon True Cinnamon Sticks Pack

Lakpura "C3" Grade Ceylon True Cinnamon Sticks Pack