True Ceylon cinnamon (Cinnamomum verum). Grades, packing and minimum order are confirmed with the quotation.

Supplied by Bespice from Battaramulla, Colombo. Price on request through the SriLankaExport trade desk.

About Ceylon cinnamon

Ceylon cinnamon, or true cinnamon, is the inner bark of Cinnamomum verum (also listed as Cinnamomum zeylanicum), a tree native to Sri Lanka. The island supplies most of the world’s true cinnamon, grown mainly on the southern and western coastal belt in the Galle, Matara, Kalutara and Ratnapura districts.

Skilled peelers strip the thin inner bark from young shoots and roll it into nested, layered quills. Ceylon cinnamon contains far less coumarin than cassia, which matters to buyers in markets such as the EU. Quills are commonly traded under the Sri Lanka Standard grades Alba, Continental, Mexican and Hamburg, named for diameter and quality, along with quillings, featherings and chips.

Common uses

• Whole sticks and cut quills for retail
• Ground cinnamon and spice blends
• Bakery, beverages and confectionery
• Bark oil and leaf oil distillation

Storage and documents

Whole quills hold their aroma about two to three years in cool, dry, sealed storage. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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