Grades of Cinnamon Explained: Your Ultimate Guide to Alba, Continental, and More

Did you know Ceylon cinnamon has a grading system? You have to ask. To keep your cinnamon at its best, you have to know what goes into your spices. And the grades? Not an exception.

In this guide, we’ll break down the facts. At DRUERA, we are committed to providing our customers with all the information they need to make informed choices about the spices they use.

We’ll explain the Cinnamon Grading system, from the most common to the rare, and discuss what that means for your spice rack. It’s all about helping you choose wisely so you can use the right grade for your recipes. Stick with us to find out which Cinnamon grade is best for you.

Understanding Cinnamon Grades: It’s Like Coffee Sizes, But Spicier

Let’s cut through the confusion: Ceylon cinnamon grades are basically the “short, tall, grande” of the spice world.

The main difference? Diameter. Thinner quills = higher grade. Why? Thinner sticks mean younger, softer bark with a sweeter, more delicate flavor. Think of it like olive oil—extra virgin vs. regular. Both work, but one’s a VIP.

The Sri Lankan Department of Agriculture sets the rules (thanks to the Cinnamon Quality Control Act of 1969). While not all markets enforce these standards strictly, they’re the gold standard for quality.

Quick note: Grades also consider stuff like color, moisture, and blemishes (“foxing”), but today, we’re laser-focused on diameter. Let’s meet the four main grades.

Cinnamon Grade Classification

Sri Lankan cinnamon grades are determined by factors such as outside look, moisture content, quill length, cinnamon quill diameter, and foxing.

There are 4 major Cinnamomum verum grades: Alba, Continental, Mexican, and Hamburg.

Spice Grading Criteria and Diameter Standards

Grade	Diameter	Source
Alba	≤6 mm	Sri Lanka Export Development Board
Continental	10–13 mm	Sri Lankan National Cinnamon Standards (2020)
Mexican	14–16 mm	Journal of Spices and Aromatic Crops (2018)
Hamburg	17–19 mm	Sri Lanka Department of Agriculture

Additional Quality Factors:

• Moisture Content: ≤14% for Grade 1 (Alba) to prevent mold.
• Foxing (Blemishes): ≤5% surface area allowed in Alba grade.

Grade 1: Alba Cinnamon

The Rolls-Royce of Cinnamon

• Diameter: 6 mm (pencil-thin!).
• Looks: Pale golden quills, tight rolls, no cracks.
• Flavor: Sweet taste, floral, with a whisper of citrus. No “spice bomb” here.
• Best for: Fancy desserts (crème brûlée, French toast), Coffee, Teas, or showing off in clear spice jars.
• Price: $$$ (But a little goes a long way.)

Made from the thinnest, youngest inner bark of Ceylon cinnamon trees, it’s rare (like finding a truffle in your backyard). Farmers in southern Sri Lanka hand-roll these quills into pencil-thin perfection (6–7 mm). They have a pale golden glow and a flavor so delicate, it’s like a whisper of citrus and honey.

Why it’s pricey: Preparing Alba is like threading a needle—time-consuming and precise. Less than 1 % of the total harvest ends up as Alba Cinnamon Sticks. But chefs and tea snobs swear by it for high-end desserts, clear broths, or simply showing off in a glass jar.

Pro tip: Alba’s delicate flavor gets lost in bold dishes. Save it for recipes where cinnamon should hint, not hog the spotlight.

Grade 2: Continental Cinnamon

The Everyday MVP

• Diameter: 10-13 mm (think Sharpie marker).
• Looks: Light brown, slightly looser rolls. Thicker than Alba, but still reasonably tightly rolled.
• Flavor: Sweet but bolder—like Alba’s extroverted sibling.
• Best for: Cookies, oatmeal, chai lattes, and “I need cinnamon now” moments.
• Price: $$ (more affordable than Alba)

C5 Special

• Diameter: 7–9 mm (thicker than Alba, thinner than a Sharpie).
• Looks: Smooth, golden-brown quills with zero blemishes.
• Flavor: Sweet, floral, and just bold enough to stand out in chai or apple pie.
• Best for: European gourmet markets. It’s the cinnamon you gift your foodie friend.

C5

• Diameter: 10–12 mm.
• Looks: Deep yellow, slender quills.
• Flavor: Sweet but more assertive—like C5 Special’s louder twin.
• Best for: Baking snickerdoodles or stirring into oatmeal.

C4

• Diameter: 13–14 mm.
• Looks: Pale yellow, slightly rougher texture.
• Flavor: Milder sweetness, earthy undertones.
• Best for: Savory rubs or simmering in soups.

C3

• Diameter: 15+ mm.
• Looks: Rustic, thicker quills with a brown hue.
• Flavor: Bold and woody—think “cinnamon with a leather jacket.”
• Best for: Mulled wine or DIY potpourri.

Why we love it: Continental strikes the perfect balance between flavor and affordability. It’s the cinnamon you reach for daily.

 

Grade 3: Mexican Cinnamon

Don’t let the name fool you—these grades are 100% Sri Lankan, just beloved in Mexican cuisine.

The Bold Flavor Buddy

• Diameter: 14–16 mm (think thick marker).
• Looks: Rustic, loosely rolled quills with a warm amber hue. Golden brown.
• Flavor: Punchy and earthy—like cinnamon decided to wear boots.
• Best for: Simmering in mulled wine, spicing up chili, or DIY potpourri.
• Price: $ (A budget-friendly flavor bomb.)

M5

• Diameter: 16–18 mm.
• Looks: Golden yellow cinnamon quills with reddish brown patches.
• Flavor: Punchy, spicy, and slightly smoky.
• Best for: Mexican hot chocolate or mole sauce.

M4

• Diameter: 18–20 mm.
• Looks: Thicker, coarser bark.
• Flavor: Earthy and robust—like cinnamon’s “campfire mode.”
• Best for: Grinding into BBQ rubs or steeping in cider.

Fun fact: Mexicans call cinnamon from Ceylon “canela” and adore its complexity compared to Cassia. It’s part of Ceylon’s grading crew.

Grade 4: Hamburg Cinnamon

The Industrial Powerhouse

• Diameter: 17–19 mm (chunky, like a thumb).
• Looks: Rugged dark brown bark, often with cracks—it’s not here to win beauty contests.
• Flavor: Bold, slightly woody, with a “hey, I’m cinnamon!” vibe.
• Best for: Factories (think extracts, oils) or traditional dishes like Sri Lankan beef curry.
• Price: ¢ (Cheaper than a latte.)

H1

• Diameter: 17–19 mm.
• Looks: Rough, thick bark with a golden-yellow core.
• Flavor: Strong, slightly bitter—perfect for extracts.
• Best for: South American stews or industrial food production.

H2

• Diameter: 20–22 mm.
• Looks: Chunky, uneven quills.
• Flavor: Bold and rustic.
• Best for: Slow-cooked curries or homemade cinnamon essential oil.

H3

• Diameter: 23+ mm.
• Looks: Bark so thick, you could whittle it.
• Flavor: Intense, almost peppery.
• Best for: Traditional Sri Lankan dishes or potpourri blends.

Pro tip: Hamburg’s strong flavor holds up in slow-cooked stews. Just don’t expect subtlety.

Cinnamon Sticks vs. Quillings: What’s the Diff?

Quillings = The Underdogs
Imagine baking a cake and a corner breaks off—that’s a quilling. They’re the imperfect (but equally tasty) pieces left after processing whole cinnamon sticks or quills.

• Size: Less than 200 mm (think cinnamon confetti).
• Grades: Quillings can come from any grade. Alba quillings = delicate flavor, Hamburg quillings = bold.
• Uses: Grind for cinnamon powder, steep in tea, or toss into soups. No one will know.
• Price: Quillings cost less than whole sticks. Alba quillings? Still pricier than Hamburg’s.

Why care? Unless you’re Instagramming your spice rack, quillings work just as well.

Choosing Your Cinnamon: A No-Stress Ceylon Spices Cheat Sheet

1. For delicate desserts (tiramisu, custards): Alba (its subtlety won’t hijack the dish). Gourmet baking, also good for everyday recipes.
2. Daily driver (cookies, oatmeal): Continental (balanced flavor + wallet-friendly).
3. Bold recipes (mulled cider, BBQ rubs): Mexican (it’s got swagger).
4. Big-batch cooking (curries, extracts): Hamburg (strong and economical).

Ground cinnamon? Grade matters less—unless you’re a flavor purist. Alba-ground = floral notes; Hamburg-ground = earthy kick.

Cinnamon Grades for Specific Uses

• Alba cinnamon grade is ideal for baking and cooking, with its sweet flavor and golden yellow color.
• Cinnamon sticks from Ceylon are perfect for making cinnamon rolls and other sweet treats.
• Rough cinnamon bark can be used to make cinnamon tea or as a natural remedy for digestive issues.

"Pastry chefs don’t need to reinvent the wheel to impress. Revisiting classic recipes with fresh twists—like innovative doughs or unexpected texture-flavor combos—can be just as original," says Pastry legend Chef Pierre Hermé.

Among his approachable recipes for home cooks is the croustillant citron, blending cinnamon short crust with lemon mousse and caramelized puff pastry, alongside cinnamon buns that showcase how traditional flavors can shine with a modern edge.

Source: South China Morning Post, "Croissants to Cookies: Pierre Hermé on Pastry Recipes" (2023)

Where to Buy Cinnamon Alba Grade? At DRUERA

At DRUERA, we source only Alba Grade straight from our family owned Sri Lankan farm following strict ISO 6534:2008 standards. No shady middlemen, just pure, golden quills from source. 

Why DRUERA?

• Premium quality true cinnamon direct from growers in Sri Lanka → fresher flavor.
• Rigorous quality checks → no foxing or filler in Alba.
• Perfect for chefs and cinnamon fans alike.
• You never have to worry about coumarin content in cinnamon if you choose us. Read more about it in our complete guide on Coumarin Levels in Cinnamon.
• 4000 + 5 star reviews from our happy clients since the year 2005.
• Worldwide delivery within 7 days.