Why Ceylon
cinnamon?

A Sri Lankan original

Subtle has its own kind of power.

Ceylon cinnamon is closely associated with Sri Lanka, where the tree and the craft of making quills have long been part of the island’s food culture. The bark is worked into fine layers by hand, then dried into delicate golden-brown quills that are distinct from thicker cassia sticks.

A fragrance that makes room for food.

Its flavour is softly sweet, gently woody and often described as citrusy or floral. Ceylon cinnamon adds warmth without taking over. It is as comfortable in a savoury rice dish as it is in tea, a creamy dessert or a fruit compote.

Why Lankaroma chooses it.

Singapore is where Lankaroma calls home; Sri Lanka is where our cinnamon story begins. We focus on Cinnamon ALBA for remarkable finesse and Cinnamon Continental for everyday balance.

Choose by how you cook.

For a delicate tea or dessert, a fine Ceylon cinnamon quill lets the aroma stay gentle and clear. For familiar curries, baking and warm drinks, a balanced everyday grade is often the more useful place to start. The right cinnamon is the one that suits your dish and the way you like to use it.

For a botanical overview, see Royal Botanic Gardens, Kew’s cinnamon profile. Want to see how Ceylon cinnamon differs from cassia? Read the comparison.