Spice passport
Ceylon Cinnamon
True cinnamon — delicate, sweet, and layered
Hand-rolled quills of Cinnamomum verum from Sri Lanka’s southern gardens. Softer, sweeter, and more complex than cassia — with citrus brightness and honeyed warmth.
Overview
Spice overview
Hand-rolled quills of Cinnamomum verum from Sri Lanka’s southern gardens. Softer, sweeter, and more complex than cassia — with citrus brightness and honeyed warmth.
Provenance
Origin story
In the misted hills of southern Sri Lanka, cinnamon trees are pruned so young shoots grow straight and tender. Peelers like Anura strip the outer bark, then the fragile inner layer, rolling it into the paper-thin quills that define true Ceylon cinnamon.
Unlike the hard, single-bark sticks of cassia, Ceylon cinnamon forms many nested layers — a soft scroll that crumbles between the fingers and blooms gently in warm milk or tea. The fragrance is honeyed, citrusy, and quietly floral — never harsh.
People
Meet the grower
Every jar begins with a person who knows the land by season and scent.
Galle District, Southern Province, Sri Lanka
Anura Jayasinghe
34 years farming
Master peeler from the cinnamon gardens of Galle District. Anura harvests only mature bark from true Ceylon cinnamon trees, rolling the delicate quills by hand the way his grandfather taught him.
“True cinnamon should whisper, not shout. Soft bark, layered quills, and a sweetness that never burns.”
Place
Farm information
Farm
Jayasinghe Cinnamon Gardens
Southern Province
Location
Galle District, Sri Lanka
6.05°, 80.22°
Harvest season
May – August & November – January
Timeline
Freshness
Know when this harvest left the farm — and how to keep it at its peak.
Harvest season
May – August & November – January
Harvested
June 12, 2025
Packed
September 20, 2025
Quills from the June 2025 harvest, dried and graded as Alba / Continental. Expect a pale tan color, brittle snap, and sweet aroma. Grind just before use for maximum fragrance.
Sensory
Flavor profile & aroma
Notes to guide pairing, portioning, and the dishes that will love this spice.
Flavor
- 01Sweet
- 02Citrus
- 03Honey
- 04Gentle spice
- 05Woody
Aroma
- 01Orange peel
- 02Clove whisper
- 03Dried rose
- 04Warm wood
- 05Brown sugar
Care
Storage recommendations
Store whole quills in an airtight tin or jar, away from humidity and sunlight. Whole sticks keep aroma longer than powder — grind only what you need. Avoid storing above the stove.
Kitchen
Cooking tips
Practical guidance from the same knowledge that powers the AI assistant.
- 1
Simmer a stick in milk for chai, rice pudding, or oatmeal.
- 2
Grind fresh for baking — Ceylon is milder, so you can use a little more than cassia.
- 3
Pair with apples, pears, chocolate, coffee, and cardamom.
- 4
Add to savory stews, tagines, and biryani for gentle warmth.
- 5
Steep overnight in simple syrup for cocktails and iced coffee.
AI recipes
Cook with this spice
Curated recipes shaped around this harvest — tap any card to open the full method.
FAQ
Frequently asked questions
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