C5 Ceylon Cinnamon Quills — 50g Resealable Pouch
- Grade
- C5
- Form
- Whole quills
- Pack
- 50g · Resealable pouch
- Minimum
- 5 units
$4.99
C5 Ceylon Cinnamon Quills — 100g Resealable Pouch
$6.49
100g · Resealable pouch
Minimum order: 5 units
Also available in
About this grade
What C5 means under SLS 81:2021
C5 is a Continental grade permitting quills up to 12 mm across, with a minimum of 27 whole quills per kilogram and up to 15% foxing.
The thicker wall holds its shape well during long simmering, which suits curries, stocks, mulled drinks and any preparation where a quill is infused and then removed.
C5 Special is narrower at 10 mm with a tighter 10% foxing limit; C4 is wider again at 16 mm with 22 quills per kilogram.
Every grade in the standard is the same species, Cinnamomum verum, grown and hand-rolled in Sri Lanka. Compare all thirteen grades side by side in the grade guide, or read how the quills are made in how Ceylon cinnamon is made.
Common questions
C5 is a grade defined by SLS 81:2021, the Sri Lanka Standard for Ceylon cinnamon. It sets a maximum quill diameter of 12 mm, a minimum of 27 whole quills per kilogram, and a maximum of 15% foxing. Continental grades (the "C" series) sit between Alba and the wider Mexican and Hamburg grades, and permit no more than 10-20% foxing.
Not in the sense buyers usually mean. Every grade in the standard is the same species, Cinnamomum verum, from the same bark, and all of it is sold as cinnamon sticks. Grade describes the physical dimensions of the quill and its surface appearance - not purity, potency or origin. A narrower grade costs more because more peeling and rolling work goes into each kilogram, not because the cinnamon itself is different.
Usually not. Most supermarket cinnamon is cassia (Cinnamomum cassia or related species), a different plant with a single thick, hard layer of bark. Ceylon cinnamon is Cinnamomum verum, and its quills are formed from many thin layers of inner bark rolled together - which is why they are brittle and can be crushed by hand.
Keep the quills whole, in an airtight container, away from light, heat and moisture. Whole quills hold their aromatic oils far longer than ground cinnamon, so grinding only what is needed preserves aroma. Do not refrigerate - condensation is the main risk to dried bark.
