H1 Ceylon Cinnamon Quills — 100g Resealable Pouch
- Grade
- H1
- Form
- Whole quills
- Pack
- 100g · Resealable pouch
- Minimum
- 5 units
$5.99
H1 Ceylon Cinnamon Quills — 50g Resealable Pouch
$3.99
50g · Resealable pouch
Minimum order: 5 units
Also available in
About this grade
What H1 means under SLS 81:2021
H1 is a Hamburg grade permitting quills up to 23 mm in diameter, with a minimum of 10 whole quills per kilogram and up to 25% foxing. Hamburg grades are cut from more mature bark, which is why the quills are the widest in the range stocked here.
With the fewest quills per kilogram of any grade stocked, H1 is the most economical by weight. The thicker wall holds its shape through extended simmering, which suits stocks, braises and large-batch cooking where the quill is infused and removed.
M4 is narrower at 21 mm with 15 quills per kilogram, though it permits far more surface foxing at 60% against 25% for H1. The Hamburg grades above H1 run wider still, to 38 mm at H3.
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
H1 is a grade defined by SLS 81:2021, the Sri Lanka Standard for Ceylon cinnamon. It sets a maximum quill diameter of 23 mm, a minimum of 10 whole quills per kilogram, and a maximum of 25% foxing. Hamburg grades (the "H" series) are the widest quills in the standard, cut from more mature bark.
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.
