How stems are harvested
Suitable mature stems are cut cleanly, then immature sections, side branches and leaves are removed before the stems are taken to the peeling area.
Sri Lankan origin and processCeylon Cinnamon:
Ceylon Cinnamon:
Origin, Production and Quality
Ceylon cinnamon begins with cinnamon stems grown in Sri Lanka and is transformed through skilled scraping, peeling, rolling, filling, drying and grading.
Cinnamomum verumSri Lankan originTraditional quill process
Origin
Where Ceylon cinnamon is grown
Ceylon cinnamon (Cinnamomum verum) is native to Sri Lanka. Commercial cultivation is established across several districts, with substantial production in the island's south and southwest.
An origin statement identifies where cinnamon was grown; it does not by itself confirm a particular farm, district, harvest period or lot. Those details should be stated only when records for the offered lot have been verified.
Product forms
Whole quills, cut quills, quillings, featherings and chips
These product forms are not interchangeable. Quotations should name the required form and any limits that matter to the buyer.
Read the detailed Learn guideWhole quills
Layered Ceylon cinnamon quills prepared at approximately 42 inches (105 cm) and classified under the applicable whole-quill grade.
Cut quills
Whole graded quills cut to an agreed shorter length while retaining their whole-stick form.
Quillings
Whole quills broken into pieces shorter than 200 mm. Buyer specifications should address permitted featherings, bark pieces and other extraneous material.
Featherings
Small pieces of inner bark that break away during quill preparation and handling.
Chips
Pieces of mature bark that cannot be peeled conventionally and are separated by scraping or beating.