Introduction to Our Cinnamon Products
Cinnamon (Cinnamomum zeylanicum) is a valuable spice native to Sri Lanka, Myanmar, and southern India, though now cultivated in South America, the West Indies, Seychelles, and Reunion. The best quality cinnamon comes from Sri Lanka. Cassia, a related but inferior species, is often used as a substitute. Cinnamon’s unique aroma comes from its volatile oils, which can also be distilled from bark, leaves, and roots.
Cultivation and Harvesting
Cinnamon trees are cultivated as low bushes (2–3m tall) to ease harvesting. They thrive in shaded areas with good rainfall and temperatures between 27–30°C. Bark is harvested twice yearly after the rainy seasons when humidity allows easier peeling. Only stems 1.2–5cm in diameter are used for bark, while smaller stems are mulched and larger stems used for oil extraction.
The Specialty of Our Cinnamon
What makes Aurich Ceylon Cinnamon truly special is its authenticity, purity, and heritage. Grown exclusively in Sri Lanka, our cinnamon is known worldwide as “True Ceylon Cinnamon”, celebrated for its delicate sweetness, soft aroma, and remarkable health benefits.
Unlike the common Cassia variety, Ceylon cinnamon contains ultra-low coumarin levels (<0.004%), making it not only safer but also the preferred choice for health-conscious consumers. Its quills are thin, filled with delicate bark layers, and carry a subtle yet elegant flavor that enhances both sweet and savory dishes.
At Aurich Ceylon, every cinnamon product is:
- Hand-harvested with care from sustainable plantations.
- Processed under strict quality standards to preserve freshness.
- Naturally rich in essential oils, giving it its unique aroma and taste.
- Trusted worldwide by chefs, households, and industries.
Processing and Drying
Processing accounts for about 60% of production cost since bark peeling is labor-intensive and done by skilled workers. Stems are stripped, outer bark removed, and inner bark carefully eased off to form quills. These are dried on coir rope racks in the shade for 4–5 days, then rolled and sun-dried further. Mechanical dryers may be used in humid climates. Quality depends on bark thickness, quill size, aroma, and flavor.
Grading, Packaging and Storage
Sri Lanka’s grading system classifies quills into Alba, Continental, Mexican, and Hamburg based on diameter. Other grades include quillings, featherings, chips, powder, and oils (leaf and bark). Cinnamon should be packed in moisture-proof polypropylene bags, labeled with product and legal details, and stored in cool, dry conditions away from strong-smelling items. Proper storage maintains aroma, flavor, and prevents spoilage.
Cinnamon Quills (Sticks)
Traditional tightly rolled cinnamon bark, rich in aroma and flavor — perfect for cooking, baking, and beverages.
Quillings
Smaller broken pieces of quills, ideal for grinding, infusions, and everyday kitchen use.
Chips & Featherings
Versatile bark fragments and outer layers, often used for extraction, flavoring, and industrial applications.
Cinnamon Powder
Finely ground for convenience, delivering authentic Ceylon flavor in desserts, curries, and drinks.
Cinnamon Bark Oil
A concentrated essential oil known for its strong aroma, therapeutic properties, and use in food, cosmetics, and wellness.
Cinnamon Tea
Naturally soothing infusions, combining health benefits with the comforting warmth of pure Ceylon cinnamon.
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