Ceylon Cinnamon sticks

Ceylon Cinnamon sticks are also known as quills.  After harvesting and drying, cinnamon quills curl while the much harder cassia has a single scroll-like curl. Ceylon Cinnamon (True Cinnamon) has a tan colour compared to the dark red-brown of Cassia Cinnamon.

High-quality Ceylon Cinnamon sticks should be like a fine cigar, with uniform thickness, colour, quality and clean edges. The sticks should be firm and compact without bark residue, made by rolling thin layers of good quality Ceylon Cinnamon pieces.

The Cinnamon sticks should also have minimal foxing, which is a term used to describe reddish-brown warps caused by dampness. The more foxing there is, the lower the quality of the Cinnamon.

In Sri Lanka, minimal foxing is called “ Malkorahedi ” while heavy foxing is called “ Korahedi ”. Whether a cinnamon stick is called Malkorahedi or Korahedi is based on the extent of the foxing patches. Each grade of Cinnamon has certain foxing specifications.

Cinnamon is used as a powerful spice because there are plenty of amazing benefits of cinnamon. Cinnamon possesses warming sweet taste and it is often added to many recipes.