Cinnamon
Ceylon Cinnamon, often called “true cinnamon,” is one of Sri Lanka’s most prized exports and is recognized worldwide for its unique flavor, aroma, and quality. Unlike the common cassia variety, Ceylon Cinnamon has a delicate, sweet taste with subtle citrus notes and a smooth texture. Harvested from the inner bark of the Cinnamomum verum tree, it is carefully processed into quills, sticks, and powders. Sri Lanka supplies more than 80% of the world’s demand, making it the global leader in premium cinnamon production.
Export Grades
These grades are determined based on quill thickness, appearance, texture, and processing precision. Each grade caters to different international markets and culinary applications, ensuring that Sri Lanka maintains its reputation for producing the finest and most consistent cinnamon in the world.
Alba
The thinnest and most premium grade of Ceylon Cinnamon
Continental
Highly popular in Europe and North America.
Mexican
Thicker than the Alba and Continental varieties
Hamburg
Grade represent the thickest cinnamon quills
Alba
Alba is the thinnest and most premium grade of Ceylon Cinnamon, measuring around 6–7 mm in diameter. It is prized for its delicate appearance, smooth texture, and exceptional sweetness, making it the most expensive and sought-after grade. Alba is typically used in gourmet dishes, luxury desserts, and specialty beverages where the finest flavor and presentation are required. Its rarity and meticulous preparation reflect the craftsmanship of Sri Lanka’s cinnamon industry.
Continental (C Grade)
The Continental grades—C5 Special, C5, and C4—are highly popular in Europe and North America. These quills are slightly thicker than Alba, ranging from about 7 to 16 mm in diameter, yet still maintain excellent flavor and aroma. C5 Special, in particular, is a premium variant with smooth, golden-brown bark and fine texture. Continental grades balance affordability and quality, making them versatile for culinary use, baking, and infusion in teas or beverages.
Mexican (M Grade)
Mexican grades, including M5, M4, and M3, are characterized by quills measuring approximately 16–19 mm in diameter. They are thicker than the Alba and Continental varieties, offering a stronger cinnamon presence with a more robust body. M grades are widely used in the Latin American market for both sweet and savory dishes, particularly in traditional recipes that require cinnamon’s rich warmth. These quills are also valued for commercial blending and grinding.
Hamburg (H Grade)
Hamburg grades represent the thickest cinnamon quills, often exceeding 19 mm in diameter. They are coarser in appearance and less delicate than the Alba, Continental, or Mexican varieties. While not as visually refined, H grades are widely used for industrial grinding, extraction of cinnamon oil, and large-scale culinary applications. They provide strong flavor at a more economical cost, making them ideal for food processing, flavoring, and use in the global spice trade.