Where CeyQuills Cinnamon Comes From

We are a small-batch exporter based in the hill country of Sri Lanka. We believe the best cinnamon is verifiable, transparent, and traded directly from the harvest.

CeyQuills team sorting and hand-grading cinnamon quills by size

A Note from the Founders

When we started CeyQuills, the goal wasn't to build the biggest spice company. It was to build the most transparent one.

If you buy cinnamon in a standard grocery store, you are almost certainly buying Cassia—a hard, spicy, high-coumarin bark shipped in massive container volumes. Even when you find true Ceylon Cinnamon, it has often sat in intermediate warehouses for over a year.

We operate differently. We are early-stage, we move in small batches, and we don't have Amazon-speed logistics. What we do have is direct access to fresh, hand-rolled quills from the southern estates of Sri Lanka.

We don't deal in superlatives. We deal in millimeters, strict grading, and harvest dates.

— The CeyQuills Founders

The Craft of the Quill

True Ceylon cinnamon cannot be machine-processed. Every quill is the result of skilled human labor passed down through generations.

Harvest

Branches are cut early in the morning when moisture content is ideal for peeling.

Scrape & Rub

The rough outer bark is scraped away, and the inner bark is rubbed with a brass rod to loosen it.

Peel & Roll

The delicate inner bark is peeled in long strips and rolled into overlapping layers (the 'quill').

Shade Dry

Quills are dried slowly in the shade to preserve the delicate essential oils.

Fair Value for Skilled Labor

Peeling cinnamon is highly specialized work. A master peeler can process only a few kilograms a day. We pay premiums above the local market rate to ensure this generational craft remains viable for the families who perform it.