The Origin

Where true cinnamon begins — and where Simply Ceylon draws its purpose.

Cinnamon Verum. Nothing Else.

Sri Lanka is the birthplace of Cinnamomum verum — the only cinnamon known historically as true cinnamon. For centuries, this singular spice defined global trade, royal kitchens, and ancient medicine, long before cassia became a commercial substitute.

Simply Ceylon exists to return cinnamon to its rightful identity.

Every product we offer is sourced exclusively from Sri Lanka, where climate, soil, and craftsmanship converge to produce a spice that is softer, lighter, and unmistakably refined. We do not blend origins. We do not dilute profiles. We do not substitute species.

There is only verum.

House of Cinnamon

House of Cinnamon is not a product line — it is a philosophy.

It represents a commitment to restraint, provenance, and clarity. In a world of excess, we choose focus. In a market driven by scale, we choose intention. Each collection under the House of Cinnamon umbrella is curated to express cinnamon in its purest form — whether through rare quills, essential oils, or estate-specific expressions.

Nothing is added for effect

Nothing is removed for convenience

What remains is character

Estate Matters

Cinnamon, like wine, speaks through its land. Across Sri Lanka, cinnamon changes with elevation, rainfall, and harvest tradition. Recognizing this, Simply Ceylon introduces estate-specific collections, each reflecting a distinct regional signature.

Estate | Matale

Structured Warmth, Classic Depth

Estate | Kandy

Aromatic elegance, Balanced spice

Estate | Galle

Coastal brightness, delicate sweetness

These are not blends. They are expressions. Each estate collection is sourced, processed, and presented independently, allowing the nuances of origin to remain intact.

Alba Reserve

At the pinnacle of true cinnamon lies Alba — the finest grade ever produced. Alba Reserve represents the most delicate inner bark, hand-rolled into ultra-thin quills with unmatched sweetness and clarity. It is rare by nature and limited by craft. This is cinnamon as it was once reserved for royalty — quiet, refined, and uncompromising.

Crafted at Origin

Harvesting, peeling, drying… we do not modernize the craft, we protect it. Simply Ceylon works directly with Sri Lankan growers and processors who uphold traditional methods passed through generations. Harvesting, peeling, drying, and grading are performed by hand — not for nostalgia, but for precision.

Every product is packed at origin or handled with minimal intervention to preserve aroma, integrity, and freshness.

This is not a spice brand.
It is a return to origin.

The "cinnamon" found in most grocery stores is actually Cassia — a coarser, cheaper bark with high coumarin levels. House of Cinnamon exclusively harvests Cinnamomum Verum (True Cinnamon). It is botanically distinct, chemically purer, and possesses a complex floral profile that Cassia cannot replicate.

Cinnamon quills, when stored in a cool, dry place away from direct sunlight, retain their potency for 2–3 years. Our UV-protected amber glass bottles and museum-grade packaging are specifically designed to extend freshness. Essential oils should be used within 12–18 months of opening for optimal therapeutic benefit.

Yes. Cinnamomum Verum contains negligible levels of coumarin — the compound that makes Cassia potentially harmful in large quantities. True Ceylon cinnamon is widely recognized as safe for daily use and is the variety recommended by health professionals for regular consumption.

Quills: Ideal for slow infusions — teas, mulled wines, broths, and rice dishes. Powder: Best for baking, smoothies, and direct culinary application. Essential Oil: Use for aromatherapy, topical application (diluted), or as a flavoring concentrate. Always use food-grade oils for consumption.

Research suggests that Ceylon cinnamon may help support healthy blood sugar levels. Multiple studies have shown positive effects on insulin sensitivity and glucose metabolism. However, we recommend consulting your healthcare provider before using cinnamon as a supplement for any specific health condition.

Supermarket cinnamon is almost always Cassia — mass-produced and machine-processed. Our Ceylon cinnamon is hand-peeled by master artisans, estate-sourced, graded to Alba or premium standards, and packaged in museum-grade presentation boxes. The difference is botanical, artisanal, and experiential.

Absolutely. Ceylon cinnamon can replace Cassia in any recipe. Note that its flavor profile is more delicate and complex — lighter, sweeter, and more nuanced. You may find you need slightly more to match the sharp "heat" of Cassia, but the resulting flavor will be significantly more refined.