Single-origin Ceylon cinnamon · Sri Lanka
Real Ceylon cinnamon,
hand-rolled in Sri Lanka.
Whole Ceylon cinnamon quills from one traceable Sri Lankan estate — delicate, naturally sweet, and batch-tested for coumarin. Not cassia. Not a blend.
Cinnamon 101
Not all cinnamon is Ceylon cinnamon.
Most cinnamon sold today is cassia cinnamon — a darker, stronger bark commonly labeled simply as “cinnamon.” True Ceylon cinnamon, also known as Cinnamomum verum, is the softer, lighter cinnamon traditionally grown in Sri Lanka and hand-rolled into delicate quills.
What we make
True Ceylon
Cinnamomum verum — traditionally grown in Sri Lanka and hand-rolled into delicate, layered quills.
- Thin, layered Ceylon cinnamon quills
- Delicate, naturally sweet flavour
- Naturally lower in coumarin
- Single-origin Sri Lankan cinnamon
- Whole quills, batch-tested for coumarin
Commonly sold as cinnamon
Cassia
A darker, stronger cassia cinnamon, often sold simply as “cinnamon,” without clear species detail.
- Thicker, harder bark
- Bolder, spicier flavour
- Naturally higher in coumarin
- Often sold without clear species detail
- Usually less specific on origin
That’s why True Ceylon sources whole Ceylon cinnamon quills from one Sri Lankan estate, then batch-tests for coumarin before they reach Amazon.
See the Proof →The Proof
Proof you can trace.
Cinnamon you can trust.
A label can say “Ceylon.” We go further. True Ceylon sources whole Ceylon cinnamon quills from one Sri Lankan estate, verifies the species as Cinnamomum verum, and batch-tests for coumarin before it reaches Amazon.
View Origin & Testing →Source
One Sri Lankan Estate
Whole Ceylon cinnamon quills sourced from a traceable Sri Lankan estate — not blended from anonymous origins.
Species
Cinnamomum verum
Verified as true Ceylon cinnamon — traditionally grown in Sri Lanka and hand-rolled into thin, delicate quills.
Testing
Batch-Tested for Coumarin
Each batch is tested for coumarin, so the product is backed by more than a front-label claim.
The Estate
Where True Ceylon begins.
True Ceylon starts at Southwinds Estate in southern Sri Lanka, where Ceylon cinnamon is grown, peeled, and hand-rolled into delicate whole quills. Each tin begins with a real place, a traceable harvest, and quills shaped by hand — not anonymous mixed-origin supply.
Grown in Sri Lanka
Sourced from one traceable estate in southern Sri Lanka.
Hand-rolled quills
Peeled, layered, and rolled by hand into thin Ceylon cinnamon quills.
Whole, not powdered
Sold as whole quills to preserve aroma, flavour, and the structure of the hand-rolled quill.
In the Kitchen
Whole quills for everyday kitchens.
Steep them, simmer them, or grate them fresh. Whole Ceylon cinnamon quills bring a delicate, naturally sweet aroma to drinks, breakfasts, baking, and slow-cooked dishes — without disappearing into the back of the spice drawer.
01
Steep
Add a whole quill to tea, chai, coffee, hot cider, or mulled wine.
02
Simmer
Use in oatmeal, rice pudding, curries, stews, tagines, or slow-cooked fruit.
03
Grate fresh
Grate over coffee, desserts, baked goods, or breakfast bowls.
04
Reuse
In teas, cider, and slow simmers, a single quill can often be used more than once before its aroma fades.
Whole quills keep their structure and aroma — so you can see the difference before you taste it.
Notify Me When Live →Ready on Amazon
Real Ceylon cinnamon, ready for your kitchen.
Whole Ceylon cinnamon quills from one Sri Lankan estate — hand-rolled, batch-tested, and available on Amazon.