Producing Organic Alba Ceylon cinnamon is a time consuming art! More expensive and produced in less quantities. Boasts extremely low levels of coumarin and grades at the top of the Ceylon Cinnamon market over its other “true” cinnamon counterparts and rightly so, it elevates everything it comes into contact with, Including us! If it only says ‘true’ cinnamon, although delicious it’s not alba. known for its delicate flavour and aroma. It has a lighter colour and a smooth texture, making it ideal for use in breakfasts, desserts and beverages.

This grade of Ceylon Cinnamon is lower in quality compared. It has a slightly darker colour and somewhat silky texture. A stronger flavour, making it suitable for both sweet and savoury dishes.

Darker than Continental. This grade of Ceylon Cinnamon has a stronger, more intense flavour compared to Alba and Continental. It has a darker hue, is often used in baking and cooking to add a rich, warm flavour to dishes.

Hamburg grade Ceylon Cinnamon is darker still, it has the strongest flavour of all grades. It is commonly used in savoury dishes, such as curries and stews, to add depth and warmth to the flavour profile but will overpower potential breakfast bowls and smoothies where a certain refinement and elegance is needed. When compared to other cinnamon types in Sri Lanka, this type of cinnamon is not as scarce or expensive. However, still far superior to other alternatives, such as Cassia.