Ceylon Cinnamon Quills 30g

“Ceylon Cinnamomum Zeylanicum” also called “True Cinnamon” is indigenous to Sri Lanka. Ceylon cinnamon sticks (quills) have many thin layers and can easily be crumbed into powder Ceylon Cinnamon, from only the thin inner bark of the tree has a lighter brown colour and a finer, less dense and more crumbly texture. It has a mild ,floral and distinct flavour with a unique sweet aroma

Experience "True" Cinnamon: The World's Finest

Elevate your culinary creations with our premium Ceylon Cinnamon Quills, renowned as "true cinnamon" (Cinnamomum verum). Unlike the common, robust Cassia cinnamon, Ceylon quills are made from the inner bark of a different tree, harvested in Sri Lanka and carefully dried into fragile, layered sticks.

These quills are prized for their complex, sweet, and citrusy aroma with a mild warmth that doesn't overpower. Their delicate, crumbly texture and thin, multiple layers are a hallmark of superior quality, making them the preferred choice for chefs and health-conscious home cooks seeking an authentic cinnamon experience.

Why Choose Our Ceylon Cinnamon Quills?

• Authentic "True Cinnamon": Sourced directly from Sri Lanka (Ceylon), offering a genuine, delicate flavour profile.

• Soft & Layered Structure: Made from multiple thin, papery layers that are easy to crumble and grind, indicating high quality.

• Subtle & Complex Flavour: Delivers a sweet, aromatic warmth with hints of citrus, perfect for both sweet and savoury dishes.

• Ideal for Infusion: Their delicate structure releases flavour beautifully into liquids, making them perfect for slow cooking and steeping.

• 100% Pure & Natural: Nothing added—just pure, whole Ceylon cinnamon quills.

Culinary Inspiration: How to Use Ceylon Cinnamon Quills

Unlock their subtle, sweet warmth:

• Slow-Cooked Dishes: Add a whole quill to curries, stews, biryanis, and Mulled Wine for a delicate, aromatic depth.

• Desserts & Poaching: Infuse milk for rice pudding, poach fruits like pears or apples, or steep in syrups for desserts.

• Hot Beverages: The perfect quill for chai tea, hot chocolate, and coffee—remove before drinking.

• Grind Your Own Powder: Break and grind quills for the freshest, most aromatic cinnamon powder.

• Rice & Pilafs: Add a quill to the cooking water for basmati or jasmine rice for a fragrant twist.

How to Use: Add whole quills during cooking to infuse flavour; remove before serving. To grind, break into pieces and use a spice grinder.

Storage: Keep in an airtight container in a cool, dark, and dry place to preserve their delicate aroma.

Ingredients: 100% Pure Ceylon Cinnamon Quills (Cinnamomum verum).