Free worldwide shipping over $75

USD

Notes from the estate

Journal

Harvest notes, grading explainers and the recipes we actually cook at home in the south.

Macro end of a Ceylon cinnamon quill showing its many thin layers

Guides14 May 20267 min read

Ceylon vs cassia, how to tell the difference in ten seconds

Most cinnamon sold in the world is not cinnamon. Here is how to separate true Ceylon bark from cassia with your eyes, your hands and your nose.

Guides
Reading a cinnamon grade, what Alba, C5, C4 and H1 actually mean
Ceylon cinnamon is not graded by taste or by season. It is graded by how thin the bark rolls, and the codes are more logical than they look.
6 min read
Guides
How to store whole spices so they still taste like something in a year
Most spice in most kitchens dies of light, heat and air, in that order. Four rules and a shelf audit fix it.
6 min read
Recipes
Cinnamon tea, the way it is made in southern Sri Lanka
No tea bag, no sweetener by default, no milk unless you want it. A quill, water and patience, plus the variations worth knowing.
5 min read
Origin
From bark to quill, how Ceylon cinnamon is peeled and rolled
The most valuable step in the whole chain is still a person with a brass knife, working within hours of the cut.
7 min read