Ceylon Cinnamon

Ceylon Cinnamon, also known as Cinnamomum verum, is the only true cinnamon. While many products labeled as “cinnamon” are actually cassia – a similar looking but harsher tasting cousin – true cinnamon comes almost exclusively from Sri Lanka. Its flavour is subtle, sweet, and layered, making it ideal for both cooking and wellness.

Cassia cinnamon, commonly grown in China, Indonesia, and Vietnam, is darker, coarser, and much stronger in flavour. It also contains high levels of coumarin, a compound that may pose health risks when consumed in large quantities.

Ceylon Cinnamon, on the other hand, has ultra-low coumarin levels. Its fine texture, golden colour, and delicate aroma make it the healthier, more refined choice. That’s why it’s often called “true cinnamon” – because it is.

Even within Ceylon Cinnamon, there are significant differences in quality. Cinnamon is graded based on the diameter of the quills, texture, aroma, and colour. The thinner and more uniform the quill, the higher the grade.

Here’s a breakdown of the main grades:

Alba

• Diameter: 6-7 mm

• Colour: Pale golden

• Aroma: Sweet, clean, and intensely fragrant

• Notes: The highest possible grade. Soft, delicate layers that crumble easily. Rare and limited in supply.

C5 Special

• Diameter: 8-9 mm

• Colour: Light golden brown

• Aroma: Smooth and fragrant, slightly milder than Alba

• Notes: Premium grade. High demand for both culinary and wellness use. A close alternative to Alba in quality.

C5

• Diameter: 10-12 mm

• Colour: Warm golden brown

• Aroma: Balanced, with gentle warmth and sweetness

• Notes: Still a high-quality grade, but slightly coarser and more robust in aroma than C5 Special.

C4

• Diameter: 13-14 mm

• Colour: Brownish with some uneven tones

• Aroma: Noticeably more woody, with less finesse

• Notes: Used commonly in commercial settings. Acceptable for general use, but not considered premium.

M4 & M5

• Diameter: 15-20 mm

• Colour: Dull brown

• Aroma: Mild and woody, with a touch of bitterness

• Notes: A more economical grade. Less flavourful and aromatic, better suited for bulk or industrial use.

H1 & H2

• Diameter: Varies, often larger and rougher

• Colour: Dark brown with coarser bark

• Aroma: Rough, earthy, and less nuanced

• Notes: Made from older bark. More fibrous and pungent, often used in non-food applications.

FAQ (Fair Average Quality)

• Type: Mixed and ungraded pieces

• Colour & Aroma: Inconsistent, with uneven fragrance and flavour

• Notes: The lowest grade. Typically used in bulk spice blends or processed goods where purity is not a concern.

At The Spice Edit, we use only the top two grades: Alba and C5 Special. These are selected for their exceptional aroma, softness, and colour – offering a true cinnamon experience that’s hard to find elsewhere.

Alba is our first choice, but due to its rarity even in the Sri Lankan market, we also work with C5 Special when necessary. We never go beyond these grades. And to maintain full transparency, we clearly label the exact grade used on every product package.

You always know what you’re getting – and it’s always the best.

Explore Our Cinnamon Collection – from quills (cinnamon sticks) to fine ground powder, every product in our cinnamon range reflects our commitment to quality and origin.