Ceylon cinnamon (Cinnamomum verum) C-5 grade, selected for its 21-inch format, fine structure and delicate aromatic profile. Highly appreciated in gastronomy and premium spice blends for its smoothness and natural aromatic complexity.
Organoleptic Properties
Light beige to golden brown color. Thin bark rolled in multiple layers. Light and brittle texture. Sweet floral aroma. Warm, smooth and slightly citrus-like flavor with persistent sweet notes.
Suggested Uses
Ideal for infusions, fine pastry, premium beverages, mixology, international cuisine, gourmet desserts and high-quality spice blends.
Format
Bulk (BLK) per kilogram. C-5 grade, sticks approximately 21 inches long, selected for uniformity, fineness and strong commercial presentation.
Storage and Handling
Store in a cool, dry place protected from humidity to preserve aroma, color and natural essential oils.
Freshness Criteria
Whole clean sticks, uniform light color, intense sweet aroma and free from moisture, excessive dust or foreign material.
Origin
Sri Lanka.
Ceylon cinnamon produced in Sri Lanka is considered among the finest in the world due to its multilayer bark structure and smooth aromatic profile. The C-5 classification corresponds to cinnamon selected for good uniformity and commercial quality, widely used in gourmet, foodservice and specialized export markets.
