Authentic Ceylon cinnamon - rooted in Sri Lanka
Craft & origin
Six stages stand between a cinnamon tree and a finished quill. Almost all of them are done by hand.
Cinnamon cannot be machine-made. The skill of the peeler decides the result.
Where the bark grows.
PLACEHOLDER - BUSINESS TO PROVIDE Growing regions and conditions Seyleniya sources from
Cutting the stems.
PLACEHOLDER - BUSINESS TO PROVIDE Harvest cycle, timing and selection criteria
Peeling the inner bark.
PLACEHOLDER - BUSINESS TO PROVIDE How peeling is carried out, and by whom
Rolling and shaping.
PLACEHOLDER - BUSINESS TO PROVIDE How quills are formed and sized
Drying, grading and preparation.
PLACEHOLDER - BUSINESS TO PROVIDE Drying method, grading standard and quality checks
Packaging and distribution.
PLACEHOLDER - BUSINESS TO PROVIDE Packing, storage and how product reaches customers
Signature
A naturally rolled expression of Sri Lankan cinnamon craftsmanship.
Thin layers of inner bark are peeled, laid together and rolled by hand into a quill - the form that has carried Ceylon cinnamon into kitchens for generations.
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