Ceylon Cinnamon Sticks (Quills) 4 oz
$14.95
Our Ceylon Cinnamon Sticks are hand-rolled quills of true cinnamon (Cinnamomum zeylanicum), imported directly from Sri Lanka — the island once known as Ceylon, and still the source of the world’s finest cinnamon. Unlike the cassia cinnamon sold under a generic “cinnamon” label in most grocery stores, this is the real thing: thin, multi-layered, and rolled by hand the traditional way.
What does C5/C4 mean? It’s the real Sri Lankan trade grade printed on the package, not a marketing term. Ceylon cinnamon quills are graded by diameter and uniformity — the thinner and more consistent the roll, the higher the grade. C5 and C4 are both genuine Continental-grade whole quills: good, honest quality, one step below the thinnest “Alba” grade, and far above the broken pieces or powder-grade bark sold more cheaply elsewhere. Full detail in our guide to what Ceylon cinnamon grades actually mean. The flavor is noticeably different from cassia: delicate, slightly sweet, with warm citrus and floral notes rather than cassia’s single-note heat.
- Origin: Sri Lanka
- Grade: C5/C4 quill
- Certifications: USDA Organic, Non-GMO
- Ingredients: 100% Ceylon cinnamon bark. No additives, fillers, or artificial anything.
How to use it: Steep a stick in hot water or milk for tea, lattes, or mulled drinks; simmer in rice or curries the way it’s traditionally used in Sri Lankan cooking; grind fresh for baking when you want more flavor than pre-ground powder; or use whole as a stirrer for coffee and cocktails. Because Ceylon cinnamon is light and brittle rather than hard and woody, it grinds easily in a standard spice grinder.
If you only know cassia cinnamon, this will taste like a different spice — because botanically, it is. See our full breakdown in Ceylon Cinnamon vs. Cassia: Why “Real” Cinnamon Matters.
Our Ceylon Cinnamon Sticks are hand-rolled quills of true cinnamon (Cinnamomum zeylanicum), imported directly from Sri Lanka — the island once known as Ceylon, and still the source of the world's finest cinnamon. Unlike the cassia cinnamon sold under a generic "cinnamon" label in most grocery stores, this is the real thing: thin, multi-layered, and rolled by hand the traditional way.
What does C5/C4 mean? It's the real Sri Lankan trade grade printed on the package, not a marketing term. Ceylon cinnamon quills are graded by diameter and uniformity — the thinner and more consistent the roll, the higher the grade. C5 and C4 are both genuine Continental-grade whole quills: good, honest quality, one step below the thinnest "Alba" grade, and far above the broken pieces or powder-grade bark sold more cheaply elsewhere. Full detail in our guide to what Ceylon cinnamon grades actually mean. The flavor is noticeably different from cassia: delicate, slightly sweet, with warm citrus and floral notes rather than cassia's single-note heat.
- Origin: Sri Lanka
- Grade: C5/C4 quill
- Certifications: USDA Organic, Non-GMO
- Ingredients: 100% Ceylon cinnamon bark. No additives, fillers, or artificial anything.
How to use it: Steep a stick in hot water or milk for tea, lattes, or mulled drinks; simmer in rice or curries the way it's traditionally used in Sri Lankan cooking; grind fresh for baking when you want more flavor than pre-ground powder; or use whole as a stirrer for coffee and cocktails. Because Ceylon cinnamon is light and brittle rather than hard and woody, it grinds easily in a standard spice grinder.
If you only know cassia cinnamon, this will taste like a different spice — because botanically, it is. See our full breakdown in Ceylon Cinnamon vs. Cassia: Why "Real" Cinnamon Matters.
Additional information
| Weight | 1 lbs |
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