Ceylon cinnamon pieces

ThereCeylon cinnamon, often nicknamed the “true cinnamon”, is a noble, refined spice deeply rooted in Sri Lankan tradition. It comes from the inner bark of theCinnamomum verum, a tree grown in the tropical, humid regions of southern Sri Lanka, on nutrient-rich red soils.

Hand-harvested with great precision, the bark is carefully peeled, scraped, and then rolled into thin, golden sticks called "quills," a hallmark of its exceptional quality. This artisanal process preserves its delicate aromas and low coumarin content, a marker of purity that distinguishes it from more common cassia cinnamon.

Its fragrance is sweet, warm and enveloping, blending notes of honey, vanilla, light wood and a touch of citrus. Sought after by chefs and taste artisans, theCeylon cinnamonis considered asone of the best cinnamons in the world, both for its taste delicacy and its natural benefits.

An emblematic, rare and precious spice, it embodies the plant elegance and richness of Sri Lankan terroirs.

Raw, authentic, and naturally aromatic, Ceylon cinnamon pieces lend themselves to many culinary uses and beneficial infusions. These bark fragments, more rustic than sticks, release their aromas gradually and generously when heated or infused.

In savory cuisine

Add a few pieces of cinnamon to a curry, dhal, tagine, sauce, or broth. Simmer gently to release their warm, subtle aroma without overwhelming the other spices. Perfect for slow-cooked dishes where time reveals the flavors.

In pastry making

Steep one or two pieces in milk or cream before using them in rice pudding, flan, cake, or compotes. It pairs wonderfully with apples, pears, dried fruit, or chocolate.

In infusion

Dip a small piece into boiling water for a naturally sweet and soothing herbal tea. Pair with ginger, lemongrass, or a touch of honey for a comforting moment.

In drink

Cinnamon pieces can be used in homemade chai, mulled wine, hot apple juice, or even rum punch. They add warmth, balance, and elegance to spiced drinks.