The spice journal
The craft behind a Ceylon cinnamon quill
Fine layers, careful rolling and a grading system that describes the finished quill.
Ceylon cinnamon is made from inner bark that is peeled, shaped into quills and dried. Thin sheets are assembled with smaller pieces inside, creating the layered ends you can see in the photograph.
What the grade describes
Sri Lanka has published cinnamon grading specifications. Criteria include quill diameter, the number of quills needed for a given weight and surface foxing (brown markings). Alba, Continental (C), Mexican (M) and Hamburg (H) are grade families. A grade is not a direct measure of aroma strength.
For your kitchen
Choose a clearly identified Ceylon cinnamon, then consider the size and format that suit your cooking. Whole quills work well for infusing; smaller pieces expose more bark; freshly ground cinnamon mixes easily into baking. Appearance, freshness and preparation all matter.