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Cinnamon Powder/Stick

Sri Lanka


15 ~ 100 / Bag ( Negotiable ) Get Latest Price


15 per Bag

200 Gram

Packets/BOX/Seal bags of Container


1000 Kilogram per Week

PayPal, Other


Product Specification







Ceylon Cinnamon



Product Description

History of Cinnamon

Cinnamon is the oldest spice knows by the man. Ceylon Cinnamon is been trade around the world not for decades. It has been trade even hundred years before. Many of Europes came to Sri Lanka to bring the tastiest spices to their country. 
Most people cannot differentiate the "cinnamon cassia" and "True Cinnamon". The difference of cassia and True cinnamon; cassia is coarser, True Cinnamon is finer and more aromatic.
85% of World cinnamon requirement is supplied by the Sri Lanka.

Product Type -   Powder
Weight             -  100, 200, 500, 1000, g
Specialty         -  High First Quality Pure Cinnamon
Quality            -  Good Taste and Aroma
Case Pack       -  Sealed Bags
Origin              -  Sri Lanka (Ceylon)
Pharmaceutical            -   Cortex Cinnamoni 

Botanical                       -   Cinamomum Zeylanicum Blume / Cinamomum Verum

Sinhalese                      -    Kurundu  

English                           -  Ceylon Cinnamon 

Spanish                         -   Canela

Cinnamon is the dried inner bark of an evergreen tree called the Cinamomum Zeylunicum that is harvested during the rainy season in Sri Lanka from May to January.                                                                                                                           
It is when the bark is most flexible and easiest to work with. A wild cinnamon tree can grow to 65 feet (20 meters) high, but trees used for harvesting once reached about 10 feet are pruned down at about 2 years of age to produce an abundance of finer bark-yielding growth called, coppicing.                                                                       
Once the tree reaches 3 years of age it's harvested twice yearly following each rainy season.                                   
Our trees are hundreds of years old and can live up to another hundred or more years.

Ceylon Cinnamon and Sri Lanka's affinity is so strong that the very botanical name Cinnamomum zeylanicum is derived from the islands ancient name Ceylon. 

Ceylon Cinnamomum zeylanicum also called True Cinnamon is indigenous to Sri Lanka.  Ceylon Cinnamon c i n n a m o m u m Zeylanicum is a tree indigenous to Sri Lanka which produces the highest grade pure cinnamon.

Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique quality, color, flavor and aroma.
Several attempts have been made to transplant cinnamon trees to other parts of the tropic world, but they have become naturalized only on the Seychelles and Madagascar although low in quality.
Cinnamon is used as a food ingredient in bakery products, Asian foods, and tea for its distinctive flavor and aroma. 
At present Cinnamon is used in various pharmaceutical preparations and in the cosmetics industry worldwide.  Being high in antioxidants, the product is beneficial to overall health.

The volatile oil of Cinnamon is widely used in perfumes, cosmetics and scented exotic gifts.
The therapeutic effect of Cinnamon against diabetes and hypertension is also lauded worldwide, giving rise to increased demand for the product. 
Ceylon Cinnamon is perfect in sweet and subtle dishes that require a delicate flavor. 
Ceylon Cinnamon is also called true Cinnamon or sweet Cinnamon and especially suited for baking because of it's strong sweet taste. 
By using our real Cinnamon powder you could reduce the use of sugar in all your recipes.

Used plant part
  • Stem bark -  Bale form/Cut form/ Powder form/ Quillings
  • Cinnamon leaves - Extracted into Cinnamon Leaf Oil.
  • Cinnamon bark Cinnamon Bark Oil
  • Cinnamon branches Firewood 
Plant family - Lauraceae (laurel family). 


Surprising Health Benefits of Cinnamon
  1. Numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike.  Thats also great news for anyone who wants stable energy levels and moods.
  2. It reduces LDL cholesterol levels.  LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.
  3. It has natural anti-infectious compounds. In studies, cinnamon has been effective against ulcer-causing H. pylori bacteria and other pathogens.
  4. It reduces pain linked to arthritis.  Cinnamon has been shown in studies at the Department of Internal     Medicine, Kangnam Korean Hospital, to reduce cytokines linked to arthritic pain.
  5. Research at the University of Texas, published in the journal Nutrition and Cancer, shows that cinnamon may reduce the proliferation of cancer cells, holding promise for cancer prevention and sufferers of the disease.
  6. It is a natural food preservative.
  7. It contains fiber, calcium, iron, and manganese—albeit small amounts to the typical dose of ground cinnamon.
  8. Its been proven effective for menstrual pain and infertility
  9. Cinnamon contains a natural chemical called cinnamaldehyde, which studies show increases the hormone progesterone and decreases testosterone production in women, helping to balance hormones.
  10. Cinnamon holds promise for various neurodegenerative diseases, including:Alzheimers disease, Parkinsons disease, multiple sclerosis, brain tumor, and meningitis, according to research at the Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas.  Their research shows that cinnamon reduces chronic inflammation linked with these neurological disorders.
  11. Not a health benefit, but a great reason to love cinnamon, its versatile.  It works with sweet and savory dishes alike.  Consider that many curries and savory Moroccan dishes include cinnamon. Its not just for apples anymore.
Sri Lanka (Ceylon) is the only major production origin of true cinnamon. 

A range of different Cinnamon species are used to imitate the spice in other countries 
but the product is very different, named cassia types produce by China, Indunisia, Vietnam.
There are significant difference between Cinnamon and cassia. Visually they are different.
True Cinnamon :- Mild, Subtle, Delicate, flowery, complex, Warm and sweet, citrus overtones
Appearance             :- Rich, Light golden yellow/brown buff color
                                      Delicate fragile / easily broken
Cassia         :-   Intense, harsh, simple sweet, slightly bitter, astringent
Appearance :- Uniform dark brown color, Thick bark, coarser, single layer of bark, Very hard/ not easily broken
The Cassia product can harm to your health. specially be aware from giving to the children, babies.

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