Grades of
Ceylon cinnamon.

How to read a quill

Grading is craft made visible.

After cinnamon bark is peeled, joined and dried, Ceylon cinnamon quills are graded using practical markers: their diameter, the number of quills that make a kilogram and the amount of surface foxing. The finer grades are known in Sri Lanka as Heen Kurundu, or smooth cinnamon.

ALBA: exceptionally fine.

ALBA is the finest and slimmest recognised Ceylon cinnamon quill grade. It is elegant, delicate and beautifully aromatic—a lovely choice when cinnamon is meant to be noticed in tea, desserts or a quiet after-dinner infusion.

Continental: generous and versatile.

Continental grades sit alongside fine C-group quills. Their balanced aroma and useful form make them a natural everyday cinnamon for curries, baked goods and warm drinks.

Choose the grade for your dish.

Choose ALBA when you want finesse and a beautiful presentation. Choose Continental when you want a generous all-rounder. In both, look for a clean aroma, careful handling and clear Sri Lankan provenance.

When you are buying Ceylon cinnamon in Singapore, the useful question is not simply which grade is “best”; it is which grade suits the dish in front of you. A fine ALBA quill shines when cinnamon is visible or gently infused, while Continental is an easy choice for generous everyday cooking.

For the grading terms used here, see the Sri Lanka Department of Cinnamon Development’s grade guidance. Want to understand the species first? Read our clear guide to cassia vs Ceylon cinnamon.