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Cinnamon of Ceylon
Real cinnamon bark from Ceylon, our cinnamon has a C5 classification which makes it the best cinnamon in the world. Our Ceylon cinnamon has a taste that is both warm and sweet. You will discover a cinnamon with a fine and intense fragrance.
- Power of the spice: 5/10
- Main Notes: Warm and sweet cinnamon notes
- Use: In both savory and sweet cooking
- Origin: Sri Lanka
Buy cinnamon from Ceylon Tuyau from our Comptoir aux épices online at the best price per kilo. True cinnamon with a savory aroma. The best cinnamon in the world. Also discover Madagascar cinnamon
Cinnamomum Verum
True Ceylon cinnamon, fine and delicate, harvested in Sri Lanka — free of bitterness and high coumarin levels.
Grade C5 Gourmet
Multi-layered, thin quills of premium quality, extremely easy to grate or infuse directly into preparations.
Absolute Versatility
From spiced lattes to refined curries, apple tarts, and comforting winter infusions.
Ceylon cinnamon is globally renowned in fine gastronomy for its mild, fruity, and delicately sweet profile. The botanical variety Cinnamomum verum is considered by experts to be the ultimate benchmark in fine spice trade. Native to Sri Lanka, it is hand-harvested from the thin inner bark layer of the cinnamon tree (the liber).
At Le Comptoir de Toamasina, we also offer top-quality Madagascar vanilla beans hand-selected by Arnaud Sion. Ceylon cinnamon pairs beautifully with Bourbon vanilla to craft desserts with remarkable aromatic depth.
What you'll see in this video
Arnaud presents the botanical details and infusion secrets of C5 Grade Ceylon cinnamon.
Buy Genuine C5 Ceylon Cinnamon Online
If you are looking for exceptional Ceylon cinnamon, Le Comptoir de Toamasina selects Grade C5 Gourmet. The quills consist of dozens of paper-thin inner bark layers rolled together like a cigar, making them soft and effortless to grate or crush.
Grade C5 Gourmet Ceylon Cinnamon Quills, Le Comptoir de Toamasina.
Comparative Sensory Analysis
Ceylon vs Madagascar vs Commercial Cassia
Two terroirs of the same species compared to false Cassia cinnamon
Organoleptic Profile
The Olfactory Pyramid of Ceylon Cinnamon
Aromatic bouquet evolution during infusion
Ceylon (Verum) vs Cassia Comparison
| Feature | Ceylon Cinnamon (Verum) | Cassia Cinnamon |
|---|---|---|
| Bark Texture | Multiple ultra-thin layers (1mm), soft | Single thick, hard hollow tube (3mm) |
| Color | Light tan / orange-ochre | Dark reddish-brown |
| Flavor | Suave, gentle, subtle, sweet | Pungent, harsh, slightly bitter |
| Coumarin Level | Negligible traces (<0.004%) | High level (up to 1%) |
Health & Coumarin: Coumarin is a natural substance toxic to the liver in high quantities. Choosing true Ceylon cinnamon (*Cinnamomum verum*) allows safe, daily enjoyment without health concerns.
Technical Sheet
Product Specifications
- OriginSri Lanka (Ceylon)
- Botanical SpeciesCinnamomum verum
- GradeC5 Gourmet
- FormatFriable quills / rolled bark
- Flavor ProfileSweet, suave, subtle woodiness
- StorageStore in airtight container away from light
8 Gourmet Recipes with Ceylon Cinnamon
Elevate your baking and drinks with the delicate sweetness of C5 Ceylon cinnamon.
1. Classic Cinnamon Rolls
Ingredients
- 350g wheat flour
- 1 sachet dry yeast
- 15 cl warm milk, 50g sugar, 1 egg
- Filling: 60g softened butter, 70g brown sugar, 2 tbsp freshly ground Ceylon cinnamon
Preparation
- Mix flour, yeast, sugar, egg, and warm milk. Knead 10 minutes and let rise 1h30.
- Roll dough into a large rectangle. Spread softened butter, brown sugar, and Ceylon cinnamon.
- Roll dough into a log and slice 3cm pieces. Place in baking dish.
- Let rise 30 minutes, then bake at 180°C (350°F) for 20 to 25 minutes until golden.
2. Baked Apples with Walnuts & Ceylon Cinnamon
Ingredients
- 4 baking apples
- 40g softened butter
- 40g chopped walnuts
- 3 tbsp honey
- 1 tsp ground Ceylon cinnamon
Preparation
- Preheat oven to 180°C (350°F). Core apples without piercing bottom.
- Mix softened butter, walnuts, honey, and Ceylon cinnamon.
- Stuff apple centers and place in a baking dish with a splash of water. Bake 30-35 minutes.
3. Catalan Cream Infused with Ceylon Cinnamon
Ingredients
- 50 cl whole milk
- 4 egg yolks
- 80g sugar, 20g cornstarch
- 1 C5 Ceylon Cinnamon quill
- Organic lemon zest
Preparation
- Warm milk with crushed cinnamon stick and lemon zest. Steep off heat for 15 minutes.
- Whisk egg yolks, sugar, and cornstarch.
- Strain milk into egg mixture while whisking, return to pot, and thicken over low heat. Chill in ramekins and caramelize before serving.
4. Hot Chocolate with Ceylon Cinnamon & Guarana
Ingredients
- 50 cl whole milk
- 100g 70% dark chocolate
- 1 tsp ground Ceylon cinnamon
- 1/2 tsp guarana powder
- 1 tbsp cane sugar
Preparation
- Chop dark chocolate. Heat milk gently with cinnamon, guarana, and sugar.
- At simmering point, add chocolate and whisk vigorously until frothy. Serve hot.
5. Tarte Tatin with Ceylon Cinnamon
Ingredients
- 1 all-butter puff pastry sheet
- 6 baking apples
- 100g sugar, 50g salted butter
- 1 tsp ground Ceylon cinnamon
Preparation
- Melt butter and sugar in a tatin tin until light caramel forms. Sprinkle Ceylon cinnamon over caramel.
- Arrange apple quarters tightly. Cover with pastry sheet, tucking edges in. Bake 35 minutes at 190°C (375°F). Turn out warm.
6. Spiced Ceylon Cinnamon Latte Coffee
Ingredients
- 1 double espresso
- 15 cl whole milk
- 1 C5 Ceylon Cinnamon quill
- 1 tsp maple syrup
Preparation
- Warm milk with crushed cinnamon quill pieces for 5 minutes. Strain milk and froth.
- Pour espresso into tall glass, stir in maple syrup, and top with warm cinnamon milk foam.
7. Iced Hibiscus & Ceylon Cinnamon Tea
Ingredients
- 2 tbsp dried hibiscus flowers
- 1 C5 Ceylon Cinnamon quill
- 1 Liter water
- 3 tbsp honey
Preparation
- Bring water to boil with cinnamon quill. Remove from heat, add hibiscus, steep 10 minutes.
- Strain, stir in honey, cool, and chill in fridge for 3 hours. Serve with ice cubes.
8. Traditional Mulled Wine with Cloves & Cinnamon
Ingredients
- 75 cl fruity red wine
- 2 C5 Ceylon Cinnamon quills
- 3 Madagascar cloves
- 1 sliced orange, 60g sugar
Preparation
- Combine all ingredients in a pot.
- Heat gently on low for 20 minutes without boiling. Steep 10 minutes, strain, and serve hot.
Arnaud Sion's Quality Commitment
Since 2010, Le Comptoir de Toamasina has sourced Grade C5 Ceylon cinnamon directly from trusted Sri Lankan producers.
Our quills are carefully packaged to lock in essential oils right up to your kitchen.
Frequently Asked Questions
Why is Ceylon cinnamon called "True Cinnamon"?
Botanically, Cinnamomum verum is the original species native to Sri Lanka, milder and naturally low in coumarin.
How should I use cinnamon quills?
Steep whole quills in warm drinks or stews, or grate freshly with a microplane for instant aromatic powder.
« Taste genuine Cinnamomum verum — fine C5 quills with delicate aromatic richness. »
Order Ceylon Cinnamon C5Cinnamomum verum · Sri Lanka · Selection by Arnaud Sion
- Native country
- Ceylan
- BOTANICAL SPECIES
- Cinnamonum verum
- INGREDIENTS
- Cinnamon stick
- AROMATIC POWER
- 5/10
- ALLERGEN
- Absence
- POSSIBLE TRACES OF ALLERGENS
- None
- PACKAGING
- Bottle or Bag
- Preparation / Delivery
- Preparation within 24 hours - Delivery within 48 hours
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