Products · Ceylon Spices
True cinnamon and
island spices.
Ceylon cinnamon, pepper, cloves, nutmeg and cardamom, cleaned, graded and tested for export.
Aromik exports true Ceylon cinnamon in Alba to Hamburg grades, plus black pepper, cloves, nutmeg, mace and cardamom, whole, cut or ground.
At a glance
Ceylon spices key facts
The essentials buyers ask for first.
- Signature spice
- Ceylon cinnamon (Cinnamomum verum), often called true cinnamon
- Also available
- Black pepper, cloves, nutmeg, mace, cardamom, turmeric and spice blends
- Formats
- Whole quills, cuts, quillings, featherings, ground powder, retail jars and pouches
- Testing
- Moisture, volatile oil, foreign matter, microbial and residue checks per lot
- Treatment
- Steam sterilisation available through processing partners on request
Range
What we supply.
Graded, tested and packed in Sri Lanka for importers, brands and kitchens worldwide.
Ceylon Cinnamon
Hand-rolled quills, cuts, quillings and powder. Naturally low in coumarin compared with cassia.
Black Pepper
Bold, pungent Sri Lankan pepper, known for high piperine content.
Cloves
Whole, well-dried cloves with strong aroma, for food and extraction.
Nutmeg & Mace
Shelled nutmeg and whole or broken mace from mid-country gardens.
Cardamom
Aromatic green cardamom for spice blends, beverages and confectionery.
Blends & Retail Packs
Curry powders, chai masala and custom blends packed under your label.
Cinnamon grades
Pick the right grade.
Ceylon cinnamon is graded by quill thickness. Thinner quills are finer and more valuable.
| Grade family | Description | Often used for |
|---|---|---|
| Alba | The thinnest, finest quills | Premium retail and gifting |
| Continental (C5 Special, C5, C4) | Fine to medium quills | Premium retail, food service |
| Mexican (M5, M4) | Medium quills, popular in Latin America | Retail, beverages |
| Hamburg (H1, H2) | Thicker, coarser quills | Grinding, industrial use |
| Quillings and featherings | Broken pieces and inner bark | Grinding, extraction |
| Powder | Ground from quillings | Food manufacturing, retail |
Grade names follow Sri Lankan cinnamon trade practice. Exact specifications are confirmed per order.
True vs cassia
Why buyers ask for Ceylon cinnamon.
Ceylon cinnamon (Cinnamomum verum) comes from Sri Lanka. Most supermarket cinnamon is cassia, a different species. Ceylon cinnamon has a lighter, sweeter taste, a thin layered quill and much lower coumarin levels than cassia.
- Thin, papery layers rolled by hand
- Delicate, sweet and citrusy flavour
- Lower coumarin than cassia, valued by health-focused brands
Spice FAQ
Spice questions.
The questions we hear most from importers and brand owners.
What is the difference between Ceylon cinnamon and cassia?
Ceylon cinnamon (Cinnamomum verum) is native to Sri Lanka and forms thin, layered quills with a sweet, delicate taste. Cassia comes from other Cinnamomum species, has thick hard bark, a harsher taste and much higher coumarin levels.
Which cinnamon grade should I buy?
Alba and Continental grades suit premium retail. Mexican grades suit Latin American markets and beverages. Hamburg grades, quillings and powder suit grinding and manufacturing.
Are your spices sterilised?
Steam sterilisation is available through our processing partners on request, and microbial results are recorded in the Lot Passport.
How are bulk spices packed?
Usually in lined cartons or multi-wall paper or PP bags with moisture barriers, palletised and labelled for the destination market.
Start a conversation
Source true
Ceylon cinnamon.
Share your product, volume and destination. We will come back with specs, samples and an indicative quote within one business day.
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