Intensity 3/5
The same delicate blossom character, milled fine for baking and morning coffee.
Velora House
CEYLON CINNAMON
Whole Quills · quills
Sri Lankan style · Prototype provenance, unverified
Paper-fine layered quills that crumble between the fingers, smelling of blossom and citrus rather than heat.
Aroma
Sweet • Floral • Delicate
Flavour
Perfumed • Citrus-edged • Light
Intensity
Heat
40g
£15
1
Best with
Rice puddingBraisesCoffeePoached fruit
Format
quills
Category
Cinnamon & Warm Spices
Cuisine
Indian, European, Middle Eastern
Create with this ingredient
Use Ceylon Cinnamon as a starting ingredient in Velora Atelier.
Open in AtelierCeylon is not cassia
True cinnamon is peeled from young shoots and rolled into fragile multi-layered quills. Cassia is a thick single curl of hard bark. Ceylon is floral, citrus-edged and delicate; cassia is hot and assertive.
Which to use when
Ceylon where the spice should be perfume — custards, poached fruit, rice puddings, delicate braises. Cassia where it should punch — buns, cookies, mulled drinks.
Compare cinnamon
Side by side.
| Spice | Aroma | Intensity | Size | Price |
|---|---|---|---|---|
| Ceylon Cinnamon | Sweet • Floral • Delicate | 3/5 | 40g | £15 |
| Ceylon Cinnamon | Sweet • Floral • Delicate | 3/5 | 55g | £13 |
| Saigon Cinnamon | Bold • Sweet • Warm | 5/5 | 55g | £12 |
Origin · Sri Lanka
True cinnamon, hand-rolled.
Ceylon cinnamon is peeled from young shoots, layered and rolled by hand into paper-fine quills. It is delicate where cassia is loud — sweet, floral and citrus-edged rather than hot.
Explore origins