Ceylon Cinnamon: The True Cinnamon — History, Benefits, & How to Use Powder and Quills

Quick shop: Ceylon Cinnamon Powder | Ceylon Cinnamon Quills

What Makes Ceylon Cinnamon Different?

Ceylon cinnamon (Cinnamomum verum) — often called “true cinnamon” — comes primarily from Sri Lanka. It’s lighter in colour, delicate in aroma, and sweet‑citrusy in flavour compared with the stronger, spicier cassia types commonly sold as generic cinnamon. If you’re seeking finesse rather than force, Ceylon is the gold standard.

Key differences at a glance

• Flavour: Ceylon is soft, honeyed, and floral; cassia is hotter and more astringent.
• Texture: Ceylon quills are thin, multi‑layered “cigars”; cassia sticks are thick and hard.
• Colour: Ceylon is tan to golden; cassia is red‑brown.
• Coumarin: Ceylon naturally contains far less coumarin than cassia, making it the preferred everyday choice for regular culinary use.

A Brief History of Ceylon Cinnamon

For over two millennia, Sri Lanka’s cinnamon has travelled the world — prized by ancient traders, woven into royal cuisines, and used in traditional medicine. Harvesting remains highly skilled: the inner bark is carefully peeled, sun‑dried, and hand‑rolled into the iconic quills that set Ceylon apart.

Health & Wellness Benefits

Used as part of a balanced diet, Ceylon cinnamon is celebrated for:

• Antioxidant support: Polyphenols help counter everyday oxidative stress.
• Balanced blood sugar routines: Popular in wellness circles for pairing with steady‑energy meals.
• Gentle digestion: Classic in soothing spice blends and herbal infusions.

Note: Culinary quantities are widely enjoyed; always follow personal medical advice if you have specific conditions.

Ceylon Cinnamon Quills (Sticks)

Quills are the most recognisable form of true cinnamon. Each stick is formed by layering delicate curls of inner bark, creating a light, brittle “cigar” that fractures easily for infusions and grinding.

Best uses for quills

• Infuse gently in chai, mulled beverages, hot chocolate, or dessert syrups.
• Add whole to stews, biryanis, tagines and remove before serving.
• Steep in porridge or rice pudding for fragrant sweetness.

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Ceylon Cinnamon Powder

Ground from premium quills, Ceylon powder mixes instantly and delivers even, controlled flavour. Its soft sweetness shines in baking and breakfast staples and blends seamlessly into smoothies and lattes.

Best uses for powder

• Baking: banana bread, carrot cake, apple crumble, cinnamon rolls.
• Breakfast: sprinkle over porridge, yoghurt bowls, granola, pancakes.
• Drinks: smoothies, cinnamon lattes, golden milk with turmeric.
• Savoury: gentle warmth in curries, pumpkin soups, and spice rubs.

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Choosing Between Quills and Powder

Form	Strengths	Best For
Quills (sticks)	Elegant presentation, ideal for infusions, easy to remove	Chai, mulled drinks, stews, biryani, syrups
Powder	Instant mixing, even distribution, precise dosing	Baking, breakfast, lattes, smoothies, rubs

Culinary Inspiration

Classic Ceylon Chai (Quill‑Infused)

Ingredients: 2 Ceylon quills, 4 cardamom pods, 4 cloves, 2 slices fresh ginger, 2 cups water, 1 cup milk, tea leaves, sweetener to taste.
Method: Simmer spices in water 8–10 minutes, add tea and milk, heat gently, sweeten, strain.

Apple & Ceylon Cinnamon Oat Crumble (Powder)

Ingredients: apples, oats, butter (or coconut oil), brown sugar, 1–2 tsp Ceylon powder, pinch salt.
Method: Toss apples with powder; top with oaty crumble; bake until golden.

Silky Pumpkin Soup with Ceylon Cinnamon

Add ½–1 tsp Ceylon powder while blending pumpkin soup with stock and cream/coconut milk; finish with toasted seeds and a drizzle of olive oil.

Blending with Other Spices

• Warm masala: Ceylon cinnamon + ginger + cardamom + clove.
• Breakfast sprinkle: Ceylon cinnamon + moringa + chia + nuts.
• Golden latte: Ceylon cinnamon + turmeric + black pepper + milk of choice.

How Ceylon Cinnamon Is Harvested

From bark to quill

Skilled peelers cut young stems, scrape the outer bark, and lift ribbons of inner bark that curl as they dry. Several curls are telescoped into delicate, multi‑layered quills. Premium grades are thin, uniform, and aromatic.

From quill to powder

Once graded, quills are milled to a fine powder that preserves the signature sweetness. Small‑batch packing helps lock in the volatile oils responsible for the perfume‑like aroma.

Storage & Freshness Tips

• Store airtight, away from heat, light, and moisture.
• Avoid shaking jars over steaming pots to prevent clumping.
• Use powder within 12–18 months for peak aroma; quills keep longer if sealed well.

Why Choose SpiceBloom’s Ceylon Cinnamon in NZ

• Sourced from trusted Sri Lankan growers of true Ceylon cinnamon.
• Packed in small, frequent batches in NZ for freshness and flavour.
• Offered in both elegant quills and convenient powder to suit any recipe.

Ready to cook with the real thing? Shop Ceylon Cinnamon Powder or Ceylon Cinnamon Quills.

Frequently Asked Questions

Is Ceylon cinnamon better than cassia?

If you prefer gentle sweetness and complex aroma, yes — Ceylon offers a more nuanced flavour and naturally lower coumarin than most cassia types.

Can I substitute Ceylon for cassia in baking?

Absolutely. Expect a softer, more aromatic profile. If a recipe “relies” on cassia’s heat, you may add a touch more Ceylon or pair with ginger/clove for extra warmth.

How much should I use?

For everyday cooking: ¼–1 tsp powder in drinks/baking; 1–2 quills for infusions and stews (remove before serving). Adjust to taste.

Are quills edible?

They’re usually infused and removed; you can grind them fresh if your grinder is suitable.

Is it suitable for children?

Used in normal culinary amounts, Ceylon cinnamon is widely enjoyed in family dishes. For specific health questions, seek personal medical advice.