Skip to content

Free worldwide shipping over $75

Singha Foods
Cinnamon quills with fine curled layers resting on a rock above a green coastline at golden hour

Galle, southern Sri Lanka

The true cinnamon.

Cinnamomum verum, peeled and rolled by hand in southern Sri Lanka. Never cassia, never blended. Graded by the quill, sealed at source and shipped worldwide.

Shop Ceylon cinnamonShop all spices
Wholesale and export

Collections

Shelves of Ceylon.

Cinnamon is not cinnamon

Not all cinnamon is Ceylon cinnamon.

Most of the cinnamon sold in the world is cassia, a harder, coarser bark from a different tree, ground down and sold under a borrowed name. True cinnamon, Cinnamomum verum, grows almost nowhere else on earth the way it grows in Sri Lanka. It is peeled by hand, rolled by hand, and graded by the diameter of the quill. Every cinnamon product we sell is Cinnamomum verum.

A pale tan Ceylon cinnamon quill on stone, its many paper-thin bark layers visible at the cut end

Ceylon cinnamon

Cinnamomum verum

Many thin layers, brittle, pale tan

A single thick, hard, dark red-brown cassia bark curl on pale stone

Cassia

Cinnamomum cassia

A single thick curl, hard, dark red-brown

Ceylon cinnamon compared with cassia
Ceylon cinnamonCassia
Species
Cinnamomum verumCinnamomum cassia and related species
Grown in
Mainly Sri LankaMainly China, Indonesia and Vietnam
Flavour
Sweet and delicateHotter and sharper
Coumarin
Low, often only tracesHigh, around 3 g per kg on average
In our range
Every cinnamon product we sellNone. We never sell or blend it.

Why the coumarin difference matters.

Coumarin is a natural flavouring compound. In especially sensitive people, too much of it can cause liver damage, which is usually reversible. Germany's Federal Institute for Risk Assessment (BfR) sets a tolerable daily intake of 0.1 mg per kg of body weight. With cassia, a 60 kg adult reaches that with about 2 g a day, less than a level teaspoon. A 15 kg child reaches it with about 0.5 g. The BfR advises eating cassia in moderation and recommends Ceylon cinnamon for anyone who uses cinnamon often.

Source: BfR, FAQ on coumarin in cinnamon and other foods

Why it costs more

What you are paying for.

Ceylon cinnamon costs more than the jar in the supermarket because it is a different spice, made a slower way. This is where your money goes.

  • Peeled and rolled by hand.

    Only the thin inner bark becomes cinnamon. Skilled peelers lift it by hand and roll it into quills in southern Sri Lanka.

  • Graded to the millimetre.

    Alba rolls no wider than 6 mm. Only a small fraction of any harvest reaches that grade, which is why it costs the most.

  • Straight from source.

    We buy, process and pack at source in Galle and ship direct to you. No importer, distributor or retailer margin in between.

  • Nothing added.

    No additives, no anti caking agents, no fillers. Nothing irradiated or chemically treated.

Compare the gradesShop Ceylon cinnamon

Shop by grade

Graded by the quill.

Ceylon cinnamon is not sorted by taste or by season. It is sorted by how thin the bark rolls. Thinner means sweeter, more delicate and more expensive.

Not sure where to start? C5 covers almost everything a home kitchen does.

  • Ceylon Cinnamon Sticks, Alba Grade

    Alba

    Up to 6 mm

    The finest and the sweetest. Thin, pale, delicate.

    From USD 11.03

  • Our pick if you buy oneCeylon Cinnamon Sticks, C5 Grade

    C5

    Up to 13 mm

    The everyday premium quill.

    From USD 9.26

    Across sticks and ground

  • Ceylon Cinnamon Sticks, C4 Grade

    C4

    Up to 16 mm

    Fuller bodied, built for cooking.

    From USD 9.56

  • Ceylon Cinnamon Sticks, H1 Grade

    H1

    Up to 19 mm

    Robust, for long simmering and stock.

    From USD 8.38

    Across sticks and ground

  • Ceylon Cinnamon Sticks, H2 Grade

    H2

    Widest quill

    The workhorse grade, strongest in flavour.

    From USD 7.35

    Across sticks and ground

Buy with confidence

Backed from Galle to your door.

  • True Ceylon, always.

    Every cinnamon product is Cinnamomum verum. Never cassia, never blended.

  • Sealed at source.

    Packed in Galle and never repacked on the way to you.

  • Dispatched in 2 business days.

    Shipped worldwide from Galle with tracking. Free shipping over $75.

  • Put right at our cost.

    Damaged, missing or incorrect items are replaced or refunded. Tell us within 7 days of delivery.

Read our refund policy

Selected spices

Beyond cinnamon.

View everything

From tree to pack

Four steps. Still done by hand.

  1. A peeler lifting cinnamon bark with a curved knife

    01

    Peel

    The outer bark is scraped away and the inner bark lifted in strips, by hand, with a brass rod. Only the inner bark becomes cinnamon.

  2. Hands rolling strips of cinnamon bark into quills at a wooden bench

    02

    Roll

    Strips are laid inside one another and rolled into a quill. The thinner the bark, the finer the grade.

  3. Cinnamon quills drying on open air bamboo racks

    03

    Dry

    Quills dry in open air and low sun for several days. No kilns, no additives, nothing added and nothing removed.

  4. Hands sorting cinnamon quills by diameter beside bundles tied with twine

    04

    Grade & pack

    Quills are sorted by diameter into Alba, C5, C4, H1 and H2, then cut, weighed and sealed at source.

Origin

Galle, Southern Province

Our cinnamon comes from the narrow coastal belt where the soil is sandy, the air is humid, and the bark grows thin enough to roll. Singha Foods has worked with growers here for more than two decades. We buy at source, process at source and ship at source, so nothing sits in a middleman's warehouse losing its oil.

How we source
Export cartons and jute sacks stacked on a warehouse floor

Wholesale

Buying by the container, not the pouch?

We supply importers, distributors, private label brands and food manufacturers across Europe, North America, the Middle East and Asia. Full grade range, bulk packing, export documentation handled.

Wholesale and export enquiries

Journal

From southern Sri Lanka.

All writing