Buy Ceylon Cinnamon - Powder and Sticks from Sri Lanka
Ceylon cinnamon from Sri Lanka. True cinnamon (Cinnamomum verum) in C5 grade, as a fine powder and whole sticks.
Not sure which variety? Read how to tell Ceylon and cassia cinnamon apart by their coumarin content and their bark.
C5 Premium from the central region
Ceylon cinnamon from Sri Lanka - powder and sticks, C5 Premium.
Not all cinnamon is the same. What you find in the supermarket is usually cassia - our Ceylon cinnamon is the real thing: Cinnamomum verum, botanically clearly distinct, with a fine, sweet, mild aroma. It grows in the central regions of Sri Lanka at 400 to 700 metres altitude, where our partner families peel the delicate inner bark by hand - an elaborate technique passed down for generations. In C5 Premium quality (Continental Grade 5), as fine powder or as whole sticks.
Origin
From the central region, at 400 to 700 metres.
Cinnamomum verum, the true Ceylon cinnamon tree, grows in the warm, humid central regions of Sri Lanka. Our partner families cultivate it traditionally at 400 to 700 metres altitude - no cassia, no mixing with produce of other origin, but single origin from one region.
Harvest & processing
The art of peeling the bark.
True Ceylon cinnamon comes from the delicate inner bark, which is peeled off by hand in fine layers - an elaborate technique passed down for generations. As it dries, the bark curls into the typical fine quills. This is what becomes our C5 premium quality (Continental Grade 5), as whole quills or finely ground powder.
The two forms
Powder or quills.
Ceylon Cinnamon Powder
Finely ground - the premium choice for baked goods, desserts and fine hot drinks. Sweet and mild in aroma.
Ceylon Cinnamon Sticks
Whole quills to infuse in the pot - for mulled wine, punch and chai. Simply remove after infusing.
How to use
From apple pie to mulled wine.
The powder gives biscuit dough, apple pie, kanelbullar and fine hot drinks its sweet, mild aroma - 1-2 tsp is enough. Let the quills infuse in mulled wine, punch or chai (1-2 per litre) and take them out afterwards. Both made from true Ceylon cinnamon in C5 premium quality.
OUR PROMISE
Quality without compromise.
Four quality standards we consistently uphold. So you know what ends up in your kitchen.
EU organic certified.
Four of our spices carry the EU organic seal - audited annually by Ecocert Deutschland GmbH (DE-ÖKO-005), from cultivation to packing at origin in Jaffna.
FSSC 22000-certified packing.
Our packing partner facility in Sri Lanka is FSSC 22000-certified - an internationally recognised standard for food safety across all processing in the country of origin.
Direct from our smallholder families.
No middlemen. We buy directly from our smallholder families in Jaffna and the central region of Sri Lanka - through local partner cooperatives on site.
Single origin.
Every spice from one defined region of Sri Lanka - 100 % single-variety, never blended with other origins.
FROM SRI LANKA TO YOU
From Sri Lanka into your home.
We know our smallholder families in Jaffna and the central region of Sri Lanka personally. That is how a real harvest keeps its real quality - right until the spice is in your kitchen.
Everything starts in the field. Our smallholder families in Jaffna, the central region and the classic Ceylon growing areas harvest their spices by hand - exactly when the aroma is at its most concentrated. We are on site regularly, know the hands behind every harvest and pay fair prices directly to the families through local partner cooperatives.
Directly after the harvest, the spices are gently dried and taken to our FSSC 22000-certified packing partner facility. There they are cleaned, ground and filled into finished packaging - all still in Sri Lanka. We import only sealed finished products to Darmstadt. Here we store, pick and ship to you the same day.
Everything starts in the field. Our smallholder families in Jaffna, the central region and the classic Ceylon growing areas harvest their spices by hand - exactly when the aroma is at its most concentrated. We are on site regularly, know the hands behind every harvest and pay fair prices directly to the families through local partner cooperatives.
Directly after the harvest, the spices are gently dried and taken to our FSSC 22000-certified packing partner facility. There they are cleaned, ground and filled into finished packaging - all still in Sri Lanka. We import only sealed finished products to Darmstadt. Here we store, pick and ship to you the same day.
Frequently asked questions
Frequently asked questions about the MrCOLOMBO range.
Answers on shipping, organic status, quality control and the direct supply chain from Sri Lanka.
Direct import from Sri Lanka without intermediaries. We buy from our smallholder families in Jaffna and the central region - through local partner cooperatives on site. Packing takes place in the country of origin in an FSSC 22000-certified partner facility. That keeps the supply chain short and traceable - from the field in Sri Lanka to the jar in Germany.
Shipped on business days within 24 h from the Darmstadt warehouse. Delivery is by DPD or DHL depending on capacity. Delivery time Germany: 2-4 business days.
Currently four classics carry the EU organic seal - inspected by Ecocert Deutschland GmbH (DE-ÖKO-005): organic turmeric powder, organic moringa powder, organic lemongrass cut and organic lemongrass powder. Single-origin varieties without the organic label also meet our quality standard: single-variety by growing region, FSSC 22000-certified packing at origin.
Gently and without chemicals: drying is done the classic way in the sun in Sri Lanka, grinding is purely mechanical - so essential oils and the natural aroma are preserved.
The best-before date is on the back of every bag. Stored cool, dry and protected from light, the spices keep their aroma best - ideally tightly closed.
Entirely in Sri Lanka - directly at origin in paper bags with an aroma-protecting inner liner. In Germany only storage in Darmstadt and shipping take place. This short value chain is the core of our direct-trade model.
