Frequently Asked Questions

Ceylon cinnamon is a variety of cinnamon made from the inner bark of Cinnamomum verum, an evergreen tree native to Sri Lanka. Often called “true cinnamon”, it is recognised for its light colour, delicate aroma and naturally sweet, subtle flavour.

Ceylon cinnamon is available as cinnamon sticks, traditionally formed into thin, layered quills or as ground cinnamon powder. It can be used in baking, hot drinks, desserts and savoury dishes.

Ceylon cinnamon and the cinnamon commonly sold in supermarkets usually come from different trees. Ceylon cinnamon comes from Cinnamomum verum, a species native to Sri Lanka, while “regular cinnamon” often refers to cassia varieties such as Chinese or Indonesian cinnamon.

Ceylon cinnamon has a lighter colour, a delicate aroma and a naturally sweet, subtle flavour. Its sticks are made from several thin layers of bark rolled into soft, fragile quills. Cassia generally has a darker reddish-brown colour, a stronger and spicier flavour, and a thicker, harder single layer of bark.

Both can be used in cooking, but Ceylon cinnamon is particularly suited to baking, desserts, drinks and recipes where a refined cinnamon flavour is preferred.

Yes. Every Cinnamon Isle product described as organic is sourced from certified-organic producers and handled through a documented, traceable supply chain. Cinnamon Isle’s relevant UK organic importing and trading activities are certified through Soil Association Certification.

Organic certification applies to specific products and business activities, so customers should check the individual product page and packaging for the organic label. Products that are not clearly labelled organic should not automatically be assumed to be certified.

In the UK, food sold as organic must comply with organic standards, and businesses involved in importing, trading or labelling organic food generally require appropriate certification.

Cinnamon Isle spices are sourced from Sri Lanka, where they are grown, harvested and packed before being imported into the UK. Packing and sealing the spices at origin helps reduce unnecessary handling and preserves their natural aroma, flavour and freshness.

Individual product pages provide specific information about each spice, including its origin, format and organic status where applicable. Cinnamon Isle products are then supplied to customers across the UK.