Ceylon cinnamon pieces
In the misty hills of Madulkele , in central Sri Lanka, the fertile red earth is home to a precious tradition: the artisanal cultivation of Ceylon cinnamon . It is here that Thilak , with his wife, cultivates and harvests one of the island's most emblematic spices, respecting the tree, the plant cycle and the surrounding forest.
On his small plot of 200 plants, he works by hand, patiently: the branches are never completely cut. Two to three stems are always left intact to allow the tree to regrow, ensuring a balance between harvest and regeneration.
The result: a true Ceylon cinnamon ( Cinnamomum zeylanicum ), with a warm and vibrant flavor, both sweet and spicy , with a unique aromatic elegance. Its deep taste, without bitterness, and its fine texture make it an exceptional spice, capable of enriching both savory and sweet dishes.
This cinnamon is not just an ingredient: it is the living expression of family know-how, a protected forest, and a culture respectful of living things, carefully passed down for more than ten years.
Ceylon cinnamon pieces
€4,90
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What is Ceylon Cinnamon Pieces?
Ceylon cinnamon , often referred to as “true cinnamon,” is a noble, refined spice deeply rooted in Sri Lankan tradition. It comes from the inner bark of Cinnamomum verum , a tree grown in the humid, tropical 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 aroma is sweet, warm and enveloping, blending notes of honey, vanilla, light wood and a touch of citrus. Sought after by chefs and taste artisans, Ceylon cinnamon is considered one 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.
How to use Ceylon Cinnamon pieces?
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 experience.
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.
The benefits of Ceylon cinnamon pieces
A treasure trove of traditional medicine, Ceylon cinnamon pieces concentrate the natural virtues of the bark in its rawest form. It gently and profoundly supports the body and mind.
Digestion & digestive comfort
Used after meals, it promotes harmonious digestion and relieves bloating. An infusion of cinnamon pieces helps restore lightness and intestinal balance.
Natural defenses & body heat
Rich in antioxidants, Ceylon cinnamon supports the immune system while warming the body. It's ideal in winter or during seasonal changes.
Glycemic balance
Due to its very low coumarin content, it is often recommended to help regulate blood sugar levels, without adverse effects.
Calming & mental clarity
Its warm, enveloping aroma soothes tension and promotes concentration. A comforting plant that awakens without overwhelming.
Thilak perpetuates a delicate know-how: the cultivation and artisanal harvesting of Ceylon Cinnamon , also called Cinnamomum zeylanicum .
In this photo, Thilak works patiently on the ground. He carefully removes the inner bark from a freshly cut cinnamon tree trunk. Each stick of Ceylon cinnamon is the result of a masterful gesture, of attention to the cycles of nature.
Harvested by hand, without machinery, Thilak Ceylon Cinnamon is distinguished by its finesse, spicy sweetness, and aromatic richness. Much more than a spice, it embodies a responsible culture, rooted in Sri Lankan soil and cultivated by passionate hands.
Ceylon Cinnamon follows a slow rhythm, that of the seasons and the patient hands that shape it. Grown between November and December, cinnamon trees offer their precious bark from March to November, when the sap circulates just enough to allow optimal peeling .
After the harvest, one of the most delicate tasks begins: rolling the sticks . Each skittle is shaped by hand, in thin, precisely superimposed layers. One person can only shape about 5 kg per day, a meticulous, almost meditative task. Then comes the drying, which takes place at 40°C for 3 days, under controlled conditions, to ensure optimal preservation.
Each piece of Ceylon Cinnamon is the fruit of patient expertise, a favorable climate, and a deep respect for the plant. A noble spice, crafted by hand over a long period of time, far from industrial production, close to the earth.
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Blog Article
Deep in the lush plantations of southern Sri Lanka, Ceylon cinnamon reveals all the nobility of a rare spice, offered here in pieces. Sought after for its sweetness, purity, and aromatic complexity, it is the fruit of ancestral know-how and an exceptional terroir. In this article, we explore this golden spice in its raw form: from its traditional cultivation to its culinary uses and benefits.
What is Ceylon cinnamon in pieces?
Ceylon cinnamon, also known as Cinnamomum verum or "true cinnamon," comes from the inner bark of a small tropical tree. Once hand-harvested, the bark is carefully scraped, peeled, and air-dried. Instead of being rolled into thin sticks, it is sometimes stored in irregular pieces—a raw format that retains the bark's full aromatic intensity.
These crumbly, golden pieces, rich in essential oils, are distinguished by their warm, sweet, slightly lemony fragrance and their low coumarin content, unlike the more common cassia cinnamon.
Origin and cultivation of cinnamon in Sri Lanka
Sri Lanka is the historical birthplace of cinnamon. For centuries, this spice has been cultivated in southern regions such as Matara, Galle, and Ratnapura. There, the humid tropical climate and rich red soils create an ideal environment for the cinnamon tree.
The trees are pruned regularly to encourage the growth of young stems, whose bark is then precisely harvested. This entirely manual work is passed down from generation to generation and remains at the heart of local family farming.
Health Benefits of Ceylon Cinnamon
Used since ancient times in Ayurvedic medicine and in many traditions, Ceylon cinnamon pieces offer gentle yet powerful benefits.
Digestion & intestinal balance : it stimulates digestion, reduces bloating and promotes natural intestinal comfort.
Immunity & natural warmth : rich in antioxidants, it supports natural defenses and warms the body, ideal in winter or during periods of fatigue.
Blood sugar regulation : very low in coumarin, it is recommended for its beneficial effects on blood sugar regulation.
Gentle energy & calming : its warm scent soothes the mind and stimulates attention – an invigorating and comforting spice at the same time.
How to use cinnamon pieces?
Delicate and aromatic, Ceylon cinnamon pieces are versatile. They can be used whole, broken, or infused, depending on the desired intensity.
In savory cooking : Add 1 or 2 pieces to a curry, broth, soup, or simmering sauce. They slowly release their subtle aromas without overpowering the dish.
In baking : Perfect for infusing hot milk for cream, rice pudding, or cake batter. Its mild flavor pairs well with apples, pears, or dried fruit.
As an infusion : Steep a small piece in hot water for 5 to 10 minutes. Delicious on its own or with ginger, verbena, or black tea.
As a drink : Add it to mulled wine, chai, hot apple juice, or a winter cocktail. It brings warmth and refinement.
How to choose good cinnamon pieces?
Quality cinnamon is distinguished by its even golden color, crumbly texture, and intense aroma. The pieces should be thin, light, easy to break, and exude sweet, woody notes.
At Lokayah, we select our cinnamon directly from small Sri Lankan producers we meet in the field. Each batch is hand-harvested, carefully sorted, and then naturally dried without any additives.
A spice at the heart of a human economy
Cinnamon cultivation is an important source of income for many rural families in Sri Lanka. This meticulous and demanding work preserves a sustainable family-based agriculture, rooted in respect for nature and traditional know-how.
By choosing Lokayah cinnamon pieces, you are directly supporting an artisanal, ethical economy rooted in the human realities of the south of the island.
Recipes and pairings with cinnamon pieces
Ceylon cinnamon pieces enhance both sweet and savory recipes. Try them in a dried fruit tagine, a fragrant keema, applesauce, or homemade chai. They infuse subtly, never overpowering other flavors.
Conclusion: Why choose Ceylon cinnamon pieces?
Choosing Ceylon cinnamon pieces means choosing finesse, authenticity, and traceability. It means incorporating a rare, vibrant spice with deep, beneficial aromas into your cooking.
At Lokayah, each piece is a bridge between fertile red earth and your kitchen. A simple gesture, a great sensory richness.
