Ceylon Cinnamon Quills
Works out at $14.80 per 100g · milled the morning it ships
Jar Size
Grind
- SKU BH-RB-0412-100
- Origin
Matale District, Sri Lanka — 480m
Cassia is what most jars labelled cinnamon actually hold — a thick, hard bark with a single curl and a blunt heat. Ceylon is a different tree and a different job: the inner bark is peeled in long sheets, dried in the shade and rolled by hand into quills so thin they collapse under a thumb.
This lot came off the second cut in Matale, where the trees sit at about 480 metres and the bark stays pale. We buy it uncut and leave it uncut until an order comes in, because ground cinnamon loses its top notes within weeks — the sweet, almost citrus edge is the first thing to go.
How The Kitchen Uses It
Whole quills go into rice and braises where they can be lifted out. Coarse is for mulled drinks and stewed fruit. Fine powder is for baking, and we only mill it on the day it leaves, which is why there is a small charge for it.
| Botanical Name | Cinnamomum verum |
|---|---|
| SKU | BH-RB-0412 |
| Origin | Matale District, Sri Lanka |
| Altitude | 460 – 520 metres |
| Harvest Window | February 2026, second cut |
| Moisture At Packing | 8.4% |
| Volatile Oil | 1.9% minimum |
| Grades Offered | Whole quill, coarse crush, fine powder |
| Packed In | Amber glass, nitrogen flushed |
| Best Before | 18 months whole, 6 months ground |
Anita Mehra
I grate this straight into rice pudding and it disappears into the milk. The supermarket cassia never did that.
Rohan Pillai
Thin enough to snap with one hand, which is how you know it is the real Ceylon bark and not cassia sold as it.
Farah Qureshi
Lovely quills, though I wish the 250g came in the amber glass rather than the pouch.
