True Cinnamon by Lalan · Sri Lanka
Ceylon Cinnamon
True Cinnamon by Lalan sources Ceylon cinnamon (Cinnamomum verum) from Sri Lanka. Its fine, layered quills and gently sweet aroma suit drinks, desserts and savoury recipes.
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How to recognise Ceylon cinnamon
Look at the cut end of a whole quill. Ceylon cinnamon typically has several thin layers rolled together, while cassia usually has a thicker, harder curl. For ground cinnamon, check the botanical name and origin on the label or specification.
When to use quills or powder
Steep a quill in tea, syrups or slow-cooked dishes when you want to remove it before serving. Choose powder when the spice needs to blend evenly into a batter, drink mix, seasoning or sauce.
Explore the Lalan range
The range includes premium quills, cut quills, powder and cinnamon tea. Explore the catalogue for consumer packs or visit the Suppliers page for bulk grades and private label options.
Ceylon cinnamon and cassia at a glance
- Botanical name
- Ceylon cinnamon is Cinnamomum verum. Cassia cinnamon comes from other species, so the word cinnamon alone does not identify the product.
- Appearance
- Ceylon quills generally have a light golden-brown colour and fine layers. Cassia sticks tend to be darker and thicker.
- Flavour
- Ceylon cinnamon has a softer, sweeter flavour. Cassia tends to taste stronger and more pungent.
Frequently asked questions
How can I check the origin of ground cinnamon?
Check the label or ask for a product specification that identifies Cinnamomum verum and Sri Lanka as the country of origin. Colour alone is not enough to identify ground cinnamon.
What should I buy for tea or cooking?
Whole quills are useful for steeping in drinks and simmering in dishes. Use powder when you want cinnamon to mix evenly throughout the recipe.