Sri Lankan Cinnamon

It is the pungency of our spices, notably cinnamon which launched many ships towards ancient Sri Lanka. Ceylon Cinnamon and Sri Lanka’s affinity is so strong that the very botanical name Cinnamomum zeylanicum is derived from the island’s ancient name Ceylon. Ceylon Cinnamomum zeylanicum also called “True Ceylon Cinnamon” is indigenous to Sri Lanka.

Pure Ceylon Cinnamon thrives from the Southern Province of Sri Lanka, where Cinnamon is the main livelihood of households in this region. Cinnamon peelers play the significant role in the production of each individual cinnamon stick that is handcrafted and hand rolled with immaculate skillful technique to 42 inch long sticks. Cinnamon peeling is a lot of hard work and is an art that is passed down from generation to generation of Cinnamon peelers.

The use of cinnamon dates back to ancient Egypt, where the ancient Egyptians used it as a medicine, a spice, and as an embalming agent. Cinnamon was so valued that it was considered more precious than gold at the time due to its scarcity and its multiple uses. Some of the earliest mentions of cinnamon are in the bible, and it was already important in civilizations dating back to 2000 BC.

Possession of Cinnamon was considered a status symbol and luxury item in Europe. Arab traders transported it from Asia via cumbersome land routes. Covetous of this elusive and fragrant spice, the Portuguese discovered the source of Ceylon Cinnamon in present day Sri Lanka around 1518. After conquering this island nation, the Portuguese and later the Dutch locked up control of the Ceylon Cinnamon trade for the nearly three hundred years! Today, Ceylon Cinnamon is widely used in the food and medicinal industries with an evergrowing demand and Sri Lanka is the only and the largest producer and exporter of True Ceylon Cinnamon.

• Quills

We grade the Cinnamon quills based on their diameter, the number of quills per kilogram, and the extent of foxing.

• Cut quills

We grade the cut cinnamon quills based on their diameter, color, and extent of foxing

• Quillings

Quillings may contain featherings and chips up to 5% by mass.

• Featherings

Featherings may contain up to 10% by mass of chips.

• Chips

We make chips from well-dried, hand-picked, clean, unpeeled cinnamon bark.

In conclusion, the quality and flavor of cinnamon depend on several factors, including the grading process. At Acril Tea, we take great care in producing and sorting our cinnamon grades to ensure the highest quality for our customers. Our Commercial Cinnamon Grades include ALBA, C5 Special, C5, C4, M5, M4, H1, and H2, each with its own unique flavor profile.

We offer competitive pricing and a commitment to quality, ensuring that you receive the best product possible. Therefore, look no further than Acril for your cinnamon needs. Contact us today to learn more about our cinnamon grades and wholesale options.