Sri Lankan Cinnamon

True Ceylon cinnamon is the bark of Cinnamomum zeylanicum, a tree native to Sri Lanka and still grown almost nowhere else. Unlike the thick, hard cassia sold as "cinnamon" in most supermarkets, Ceylon cinnamon peels into paper-thin layers that artisans roll by hand into soft, fragrant quills.

Our cinnamon comes from the island's southern cinnamon belt, where peeler families have worked the same gardens for generations. The quills are graded C4 — a fine commercial grade with a smooth surface, tight roll and warm, citrusy sweetness — then slow-dried to preserve the volatile oils that give Ceylon cinnamon its complexity.

Because true cinnamon contains only trace levels of coumarin (the compound that limits daily intake of cassia), it is the grade of choice for bakers, tea blenders, health brands and anyone who uses cinnamon every day.