True Cinnamon from Sri Lanka

Not all cinnamon is equal

Most cinnamon sold in supermarkets around the world is not real cinnamon. It is Cassia — a cheaper bark from China and Vietnam with a harsher taste and dangerously high levels of coumarin, a compound that can damage your liver with regular use.

Ceylon cinnamon (Cinnamomum verum) — "true cinnamon" — grows only in Sri Lanka. It has a delicate, complex sweetness, paper-thin layers that crumble at a touch, and coumarin levels so low they are undetectable. It is the only cinnamon recommended for daily use by European food safety authorities.

2,000+
Years of cinnamon cultivation in Sri Lanka
80%
Of the world's true cinnamon comes from Sri Lanka
1200×
Less coumarin than Cassia cinnamon
100%
Direct from Ceylon — no middlemen
Cinnamomum verum TRUE CEYLON CINNAMON
History

Two thousand years of stories

Ceylon cinnamon has been traded, sought after, and treasured by every great civilisation on earth. This is its story.

300 BC

The Ancient Spice Routes

Greek and Roman writers described Ceylon cinnamon as a gift from the gods — so precious it was offered only to royalty and burned in sacred temples. Arab merchants controlled the supply and kept its origin secret for centuries, calling it "cinnamon from the land at the edge of the world."

The Portuguese Discovery

In 1505, Portuguese explorer Lourenço de Almeida landed on the island of Ceylon (now Sri Lanka) and discovered vast forests of cinnamon trees. The Portuguese established the first European trading posts and began exporting Ceylon cinnamon to Europe — triggering the age of spice trade that changed the world forever.

1505
1658

The Dutch Monopoly

The Dutch East India Company seized control of Ceylon and established the world's first cinnamon plantation. They so jealously guarded their monopoly that burning cinnamon was punishable by death in Amsterdam. A pound of Ceylon cinnamon was worth more than a working man's annual wage in Europe.

Ceylon Returns to Its People

Following independence in 1948, Sri Lankan farmers reclaimed their ancestral knowledge of cinnamon cultivation — passed down through generations of skilled peelers known as chalias. Today, small family farms in the Galle, Matara, and Kalutara districts continue to peel cinnamon by hand, exactly as their ancestors did.

1948
Today

Direct to Your Table

At ceylon.food, we source directly from family farms in southern Sri Lanka — cutting out every middleman so that more money reaches the farmers and you receive fresher, purer cinnamon than any supermarket can offer. The 2,000-year story of Ceylon cinnamon continues in every quill we send you.

Why it matters

Six reasons Ceylon cinnamon
is unlike anything else

Ultra-low coumarin

Ceylon cinnamon contains 1,200 times less coumarin than Cassia. The European Food Safety Authority specifically recommends Ceylon cinnamon for people who use cinnamon daily for health.

Complex, delicate flavour

Where Cassia is harsh and peppery, Ceylon cinnamon is light, sweet, and floral — with faint citrus notes. Chefs and bakers who have tried it never return to supermarket cinnamon.

Hand-peeled by skilled artisans

Each quill is hand-peeled by chalias — master craftspeople who have spent their lives perfecting the technique of stripping, drying, and rolling cinnamon bark. This cannot be replicated by machines.

Blood sugar support

Multiple clinical studies show Ceylon cinnamon supports healthy blood sugar levels. Unlike Cassia, its low coumarin means you can safely take therapeutic amounts every day without risk to your liver.

Direct from source

We source directly from farmers in Galle and Matara — the heartland of Ceylon cinnamon. No warehouses, no brokers, no supermarket distribution. Fresh to your door from the farm.

Geographically protected

Ceylon cinnamon carries EU Geographical Indication status — like Champagne or Parma Ham. Only cinnamon grown in Sri Lanka can legally carry the name. Every order from ceylon.food is the real thing.

Craftsmanship

From tree to table

Every step of making Ceylon cinnamon is done by hand. No shortcuts. No machines. Just 2,000 years of knowledge.

Harvest

Young cinnamon shoots are harvested by hand during the rainy season when the bark is most supple and aromatic.

Peel

Skilled chalias use a special curved knife to separate the outer bark from the inner layer — leaving only the paper-thin cinnamon underneath.

Roll

The thin strips are rolled together into the signature quill shape and left to dry naturally in the shade for several days.

Grade & Ship

Each quill is graded by hand for quality. Only the finest grades leave Sri Lanka — packed and shipped directly to your door.

Common questions

Everything you want to know

What is Ceylon cinnamon and how is it different?
Ceylon cinnamon (Cinnamomum verum) is the only true cinnamon in the world, grown exclusively in Sri Lanka. Most "cinnamon" sold in supermarkets is actually Cassia — a related but different plant from China or Vietnam. Ceylon cinnamon has a lighter, more complex flavour and contains up to 1,200 times less coumarin, a compound that can damage the liver at high doses. Ceylon is the only variety safe for daily therapeutic use.
Why does Ceylon cinnamon look different from supermarket cinnamon?
Ceylon cinnamon quills are made up of many paper-thin layers rolled together — like a cigar. If you snap one open, you will see multiple delicate layers. Cassia cinnamon (supermarket cinnamon) is thick, hard, and has only one or two layers — it is difficult to break and has a rough, hollow interior. The colour of Ceylon cinnamon is also a lighter tan-brown, not the deep reddish-brown of Cassia.
Is Ceylon cinnamon good for blood sugar?
Yes. Multiple clinical studies have found that Ceylon cinnamon can help support healthy blood sugar levels by improving insulin sensitivity. Because of its extremely low coumarin content, Ceylon cinnamon is the only type safe to consume daily in meaningful amounts for health benefits. Cassia cinnamon contains too much coumarin to safely use therapeutically over the long term. Always speak to your doctor before using cinnamon medicinally.
Where does your cinnamon come from?
All our cinnamon is sourced directly from small family farms in the Galle, Matara, and Kalutara districts of southern Sri Lanka — the traditional heartland of Ceylon cinnamon cultivation. We work directly with farmers, cutting out all middlemen. This means fresher cinnamon for you and fairer prices for the people who grow it.
Do you ship internationally?
Yes — we ship to the USA, United Kingdom, Australia, Canada, Europe, and the UAE using DHL Express and Sri Lanka Post EMS. Most international orders arrive within 7–14 business days. We offer free shipping on orders above $35. All orders are carefully packed to protect the cinnamon during transit.
How should I store Ceylon cinnamon?
Store cinnamon sticks and powder in an airtight container in a cool, dark place away from direct sunlight. Properly stored, cinnamon sticks last up to 3–4 years and ground cinnamon up to 2 years. The quills can be ground fresh at home in a spice grinder or mortar and pestle for the most intense flavour.
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Taste the real cinnamon

Direct from Sri Lankan farms to your door. Premium Ceylon cinnamon sticks, powder, and spice collections — shipped worldwide.

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