Ceylon cinnamon
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
€6,70
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What is Ceylon Cinnamon Stick?
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 sticks?
Delicate and aromatic , Ceylon cinnamon sticks are distinguished by their thin, rolled layers and crumbly texture. They can be eaten whole, broken, or infused, depending on the use, revealing their warm, sweet, and slightly lemony notes.
In savory cooking:
Add a whole stick to a curry, stew, broth, or sauce. Let it steep slowly to release its subtle aroma without overpowering other flavors.
In pastry making:
Perfect for infusing hot milk for rice pudding, pastry cream, or cake batter. It pairs well with apples, pears, dried fruit, or vanilla.
In infusion:
Steep a small piece of the stick in hot water for 5 to 10 minutes. Delicious on its own or combined with ginger, verbena, or black tea. Ideal after meals.
In drink:
Add a piece of stick to a chai latte, mulled wine, hot apple juice, or even a spiced cocktail. It adds a sweet, warm, and festive touch.
Lokayah Tip:
To fully reveal the aromas of Ceylon cinnamon sticks , fry them for 2 to 3 minutes at the end of cooking the onions. The gentle heat releases its essential oils and subtly flavors the entire dish. An ideal base for curries, keemas or tagines.
Ceylon Cinnamon Around the World – 5 Iconic Specialties
🇮🇳 India –Keema : Minced meat simmered with tomatoes, peas, cinnamon, cardamom, and cloves. A fragrant dish, rich in spices.
🇫🇷 France – Homemade apple compote : Classic sweetness enhanced with a cinnamon stick.
🇲🇦 Morocco – Tagine with dried fruits : Lamb simmered for a long time with cinnamon, prunes and almonds.
🇲🇽 Mexico – Café de Olla : Coffee spiced with cinnamon sticks and panela.
🇱🇰 Sri Lanka – Kiribath (coconut rice pudding) : Delicately flavored with a cinnamon stick.
The benefits of Ceylon cinnamon sticks
Used since ancient times in Ayurvedic medicine and in many traditions, Ceylon cinnamon is recognized for its gentle yet powerful properties.
Digestion & intestinal balance
Ceylon cinnamon stimulates digestion, reduces bloating and promotes natural intestinal comfort, especially after a heavy meal.
Immunity & natural warmth
Rich in antioxidants, it supports the body's natural defenses. Its warming action is particularly appreciated in winter or during periods of fatigue.
Blood sugar regulation
Unlike cassia cinnamon, Ceylon cinnamon contains very little coumarin. It is often cited for its beneficial effects on regulating blood sugar levels.
Calming and gentle energy
Its warm and comforting scent soothes the mind while stimulating the spirit. A spice that reconciles grounding and liveliness.
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 stick 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 slow, controlled drying in the shade , which lasts between 10 and 14 days, at around 30°C, to preserve the subtle aromas and the soft texture of the cinnamon.
Each stick 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 heart of the plantations of southern Sri Lanka, Ceylon cinnamon reveals all the finesse of a spice unique in the world. 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, from its cultivation to its culinary uses and benefits.
What is Ceylon cinnamon?
Ceylon cinnamon , also known as Cinnamomum verum or "true cinnamon," comes from the inner bark of a small tropical tree. After harvesting, this bark is gently scraped, hand-rolled into thin layers, and then air-dried. This artisanal process results in the thin, crumbly, golden sticks typical of Ceylon cinnamon, which are very different from the more common and robust cassia.
Its mild, subtly woody and lemony flavor makes it a spice prized worldwide for its delicacy and low content of coumarin, a compound naturally present in other types of cinnamon.
Origin and cultivation of cinnamon in Sri Lanka
Sri Lanka is the historical birthplace of cinnamon. For centuries, the island has cultivated this spice in southern regions such as Matara, Galle, and Ratnapura, where climatic conditions are ideal: humid heat, regular rainfall, and nutrient-rich red soils.
Cinnamon trees are pruned regularly to encourage new growth. It is these young, tender, and supple stems that provide high-quality bark. Harvesting is done entirely by hand, using a technique passed down from generation to generation.
Ceylon Cinnamon Varieties
Ceylon cinnamon is divided into several grades, depending on the fineness and appearance of the sticks. Higher grades, such as "Alba" or "C5 Special," are reserved for the finest, perfectly rolled sticks with an intense and balanced aroma.
Inferior, coarser or broken varieties are often intended to be ground into powder. But regardless of the form, Ceylon cinnamon retains a characteristic sweetness that makes it unique among all cinnamons.
Health Benefits of Ceylon Cinnamon
Ceylon cinnamon is a natural ally for well-being. It is known to aid digestion, regulate blood sugar, and stimulate blood circulation. Its rich antioxidant content helps fight oxidative stress and strengthen natural defenses.
Unlike cassia, it contains very little coumarin, making it safer for regular consumption. It is also traditionally used as an infusion to soothe digestive disorders or as a topical application in some traditional medicines.
unique flavors and aromas of Ceylon cinnamon
Ceylon cinnamon unfolds a subtle, warm, and comforting aroma. On the palate, it offers notes of honey, vanilla, blond wood, and a hint of citrus. Far from the bitterness or raw power of cassia, it charms with its balance and finesse.
It enhances sweet dishes such as compotes, tarts, and brioches, as well as savory dishes such as mild curries, tagines, and simmered sauces. A versatile spice that evokes warmth and sweetness.
How to use cinnamon sticks?
Ceylon cinnamon sticks can be used whole, grated, or infused. For stews, it's ideal to sauté the stick for a few minutes with the onions, at the beginning or end of cooking, to release the aromas.
For desserts, simply infuse it in milk or compote. It can be reused several times if dried thoroughly after use. And for infusions, simply simmering water is enough to unleash its full aromatic bouquet.
How to choose a good Ceylon cinnamon?
A good Ceylon cinnamon is distinguished by its uniform golden color, fine, crumbly texture, and sweet, complex aroma. It's better to choose whole sticks than powder, which is more fragile and prone to flavor loss.
At Lokayah, we select our Ceylon cinnamon directly from small producers we meet in the field. Each batch is traceable, hand-harvested, and naturally dried without additives or processing.
The impact of cinnamon on the local economy
Cinnamon is a vital source of income for many rural families in Sri Lanka. Its labor-intensive cultivation helps maintain family farming and promote local expertise.
By supporting the artisanal production of Ceylon cinnamon, you are participating in a more humane economy, respectful of the environment and local communities.
Recipes and culinary pairings with Ceylon cinnamon
Ceylon cinnamon pairs wonderfully with sweet dishes: apples, pears, raisins, rice pudding, but also with savory recipes from the Middle East and South Asia.
Try it in lentil dhal, keema, vegetable stew, or homemade chai. It also pairs well with hot drinks, mulled wine, or winter juices.
Conclusion: Why choose Ceylon cinnamon?
Choosing Ceylon cinnamon means choosing a pure, traceable, fine and refined spice. It means choosing taste, respect for life, and the transmission of ancestral know-how.
At Lokayah, each cinnamon stick is an expression of a land, a culture, a story. A small gesture that has meaning, in your kitchen and for those who cultivate it.
