True/Ceylon cinnamon (Cinnamomum zeylanicum) is native to Sri Lanka, and Sri Lanka produces 80–90% of the world's supply.

Unfortunately, the grading system of the Ceylon cinnamon sticks are not a measurement of the taste or/and aroma,but it is only based on stick diamter and appearance of bark. Therefore, it is misleading the consumers, and end up with pay more for the higher grades.

Based on The diameter of the stick,there are 4 main grades and those 4 main grade has subgrades.          

What is Ingredeint grades ?

Ingredeint grades Laksoil Standerd and select less apparance stciks such as rought Smooth bark ("skin"),damaged sticks form C-5 to H-4 grades. They are ideal for personal use and commercial production as Ingredeint.

They are mostly comming from mature barks and trainee peelers (new stick makers). However,they have no diiferance between hogher grades in term of taste,so it is very ecomomical.

There are main three species of Cinnamomum used as cinnamon spices on the market, and the flavours vary accordingly. Cinnamomumverum

Authtication of the Ceylon Cinnamon

All our ORGANIC Ceylon Cinnamon products are produced under the inspection of The Netherlands’ Control Union, and our ORGANIC exotic and aromatic Ceylon cinnamon products are grown in organic forest gardens by small holds farming communities. The products are packed in Sri Lanka (Ceylon).This ensures that our pure cinnamon cannot be mixed with Saigon cinnamon or cassia from any other part of the world.
Also,the yellow Lion logo is our guarantee of the purity of the Ceylon cinnamon.
We offer competitive prices and we guarantee the quality, freshness, and genuineness of our products.

                                        Agrriculural Meothod

Conventional (using Agro chemicals) and organic (without using Agro chemicals) are the  two main agrrircutural methods use in Ceylon Cinnamon cultivation.

Conventional agrrircutural method producess high precentaion of very smooth barks which leads to producees higher grades sticks with batter skin.They are batter in terms of appiarace. 

Organic agrrircutural method producess high precentaion of "rough" barks which leads to producees lower grades sticks.Their barks may containes dark patches  mostly due to irregular growing pattens espacally moss on the bark.The main cause is cultivation method without using agro chemicals.They are sing of the nature. 

Taste

The taste is depend on freshness the product, area of the plantion,weather and Agrriculural Meothod. The Ceylon cinnamon coming from organic (without using Agro chemicals) gives better taste than Conventional (using Agro chemicals). 

However, the taest is strogly depend on varietis of( Cinnamomum verum/ Cinnamomum zeylanicum ) Ceylon Cinnamon.

There are several different varietis of( Cinnamomum verum/ Cinnamomum  zeylanicum ) Ceylon Cinnamon are cultivate based on the taste of bark.

Among them we grow Pani Kurundu  (is sweet) and  Pani Miris Kurundu(sweet and spicy) ,Miris Kurundu(is spicy).

When you by Ceylon Cinnamon sticks you will get a mixture of them.  

The Ceylon cinnamon sticks grades

The Ceylon cinnamon sticks are graded by the diameter of the sticks (the smaller the diameter high the grade). ALBA, C-5 Special, and C-5 consider as high the grade.
The sticks with smoother "skins” and more no of layers in the given diameter have a higher value.
In our facility, the good skins sticks offer as “Select” grade.
For example, we sell C-5 grade as two grades C-5 (regular skins) and C-5 Select (smooth Skins).



The higher grades such as ALBA, C-5 Special, and C-5 can produce by highly skilled workers, and it is time-consuming so, they are relatively expensive.
Also, they use especially ALBA, C-5 Special relatively less mature barks so, they may be less the taste or/and aroma than other grades.

The lower grades such as C-4,M-5, and M-4 under (ingredient grades) are relatively less attractive and have relatively darker rough "skins"/barks than higher grades. Also, their barks are relatively mature and thicker than higher grades.

ALBA and C-5 Special produced less percentage in organic farming due to the slow and irregular growing pattern of the cinnamon trees. Due to this reason, their barks are rougher but better taste or/and aroma than conventional (non-organic) sticks.

The color of the pure Ceylon Cinnamon bark is Reddish-brown, and its color intensity is depending on mutuality.
However, a very intensive yellowish color can be gotten by heavy sulfur dioxide fumigation.
 
All in all, it is more economical to purchase C-4,M-5, M-4 or under (ingredient grades) for personal such as tea or cooking.  

.

Neil Buultjens BSc.( A.Eng.) M.I Chem.C