Cinnamon (/ˈsɪnəmən/ sin-ə-mən) is a spice obtained from the inner bark of the plant from the genus Cinnamomum that is used in both sweet and savory foods. The term “cinnamon” also refers to its mid-brown colour.

Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. Only a few of them are grown commercially for spice.

Sri Lankan cinnamon with its sweet, mellow flavor and strong aroma is also known as True Cinnamon, as opposed to various other types of fake cinnamon products.

Cinnamon has many uses ranging from traditional food, western sweets, deserts, rice pudding, apple cake and jams. French toast and bread, Spanish sangria, Moroccan fish and lamb dishes, Asian perfumed rice, Indian curry pastes and masala, the legendary Chinese “mix of five spices”, and of course its variety of mixes with chocolate, coffee and tea.

Different forms and grades of cinnamon

Cinnamon Bale Form

• Alba
• C5 Special
• C5, C4, C3
• M5,M4, H1, H2, H3

Cinnamon Cut Form

• Alba, C5 Special
• C4, C3
• M5, M4
• H1, H2
• Offcut

Cinnamon Quillings

• Super Fine Quillings
• Qullings No.1
• Quillings FAQ