Think all Ceylon cinnamon is the same? Think again.

Tucked away in Sri Lanka’s spice gardens grows a cinnamon so rare, so exquisite, it’s called "Alba"—the champagne of true cinnamon.

At DRUERA, we’ve hunted the world’s finest spices since 2005. And let us tell you: Alba isn’t just another grade. It’s the 1% of the 1%—handpicked, paper-thin, and hauntingly aromatic. Few ever taste it. Fewer still understand why it’s the pinnacle of cinnamon craftsmanship.

Today, we’re pulling back the curtain on this ghost of the spice world: what makes it mythical, why it costs ten times more than regular cinnamon, and how DRUERA harnesses its magic.

What Exactly is Alba Cinnamon? Defining the Elite Grade

Alba isn’t a variety—it’s the highest grade of cinnamon from Ceylon (Cinnamomum verum) . Here’s how Sri Lanka’s grading system crowns it:

The "Gourmet Cinnamon Stick"

Alba Cinnamon sits atop Sri Lanka’s official grading scale. To qualify, every quill must be thinner than a standard pencil—measuring under 6mm in diameter. Imagine a chopstick’s slim elegance, but made of fragrant bark.

Looks & Feel: Nature’s Delicate Scroll

●     Appearance: Pale golden-brown layers, like antique parchment.

●     Texture: Paper-thin, fragile sheets that crumble with a gentle pinch—no woody toughness.

●     Structure: An ultra-fine layer hand-rolled into a single quill, with less than 10% quilling stuffed inside.

Flavor & Aroma: Subtle Sophistication

Because it’s crafted from the youngest, most tender bark, Alba offers:

●     Taste: Honey-like sweetness with whispers of citrus and vanilla—never bitter or harsh.

●     Scent: Floral and soft, like orchids and fresh hay.

●     Complexity: A layered experience that unfolds slowly, like a fine wine.

"Alba isn’t just spice—it’s art. Each quill takes 20+ layers of bark, rolled thinner than tissue."
— Mike de Livera.

Why is Alba Cinnamon So Rare?

Alba’s scarcity isn’t marketing—it’s biology, skill, and brutal math. Here’s why it’s the ghost of the spice trade:

Only the Tenderest Baby Branches Need Apply

Alba comes exclusively from young, pencil-thin shoots (under 2 years old) of mature cinnamon trees. These tender branches are:

●     Limited per tree (just 1 shoot may qualify).

●     Slow-growing (harvested only 1–2 times yearly).

Less Than 1% of the Harvest

Of Sri Lanka’s entire cinnamon harvest:

●     >99% becomes standard grades of Cinnamon (thicker, darker quills).

●     <1% meets Alba’s 6mm-or-less standard.

"Imagine a football field of cinnamon bark. Only a shoebox-sized pile becomes Alba."
— Mike de Livera

Why You’ll Rarely See It Overseas

Even in Sri Lanka, Alba is reserved for:

●     Luxury hotels and elite chefs.

●     Diplomatic gifts and weddings.
Exporting it requires direct farm relationships (like DRUERA’s since 2005 to a single grower)—bypassing bulk brokers who never see Alba.

Result: What reaches global markets is vanishingly small. Most "Alba" sold online? Thicker, darker imposters.

The Meticulous Craftsmanship Behind Alba Ceylon Cinnamon

Creating Alba isn’t farming—it’s high-stakes artistry. Every quill demands surgical precision:

Step 1: Harvesting Like a Surgeon

The workers hand-select only young, unblemished tender shoots. One scratch ruins the bark’s integrity.

Step 2: The Paper-Thin Peel

Using a curved bronze blade, masters peel the inner bark in a rectangular shape, thinner than tissue paper. This takes 10+ years to master—one tear means rejection.

Step 3: Hand-Rolling Perfection

Layers are nested and rolled into quills that are 6mm or less in diameter. Too loose? Unravels. Too tight? Cracks. Fewer than 20% of attempts succeed.

Step 4: The "Gourmet Cut"

Perfect quills are trimmed to 7-inch lengths and sold as "Gourmet Cinnamon Sticks." The fragments? 

"We grind every precious sliver into DRUERA’s tea bags and powder—nothing wasted, everything is cherished."
— Mike de Livera

Why Most Fail:

●     Bark too thick (>0.1mm)

●     Diameter exceeds 6mm

●     Imperfect roll (gaps or cracks)

●     Sun-drying cracks (humidity-sensitive)

The Price of Perfection: Why Alba Costs 10x More (Worth Every Penny)

Alba’s cost isn’t arbitrary—it’s the brutal math of rarity + human artistry. Here’s why it dwarfs common cinnamon prices:

Factor	Impact
Rarity	Less than 1% of the harvest can be converted to Alba → supply/demand rules apply.
Labor	One worker handcrafts just 200g of Alba per day (compared to 5kg of regular cinnamon grades).
Skill	Only veteran peelers can handle the delicate bark.
Quality Control	80% of attempts fail to meet the 6mm diameter of the Alba standard.

 

1. Scarcity Tax

With less than 1% of harvests qualifying as Alba, supply is microscopic. Basic economics: minimal supply + soaring demand = premium pricing.

2. Labor-Intensive Alchemy

●     200g/day: A skilled worker’s max Alba output (vs. 5kg of regular cinnamon).

●     80% rejection rate: Most peels crack, tear, or miss the 6 mm mark.

●     Decades of skill: Only 5% of peelers master the Alba-grade finesse.

3. The 10x Reality

While commodity Cassia sells for $3–$5/kg, true Alba starts at $ 200–$ 300/kg. Even other Ceylon grades cost just $ 50–$ 100/kg.

“Alba isn’t expensive—it’s priceless craftsmanship sold at cost.”
— Mike de Livera, DRUERA

Result: Alba costs 10x more than basic cinnamon sticks. But for chefs and spice connoisseurs? It’s non-negotiable. You’re paying for 40 hands meticulously guiding each quill from soil to shelf—not just spice.

DRUERA and Alba Cinnamon: Our Commitment to Uncompromising Quality

At DRUERA, we don’t just sell Alba—we honor it. Since 2005, our family has partnered with one Sri Lankan grower to bring this rarest grade to those who demand perfection. Here’s how we honor every fragment:

Pure Alba Quills: The "Gourmet Sticks"

We offer unadulterated Alba quills—hand-rolled, sun-dried, and meeting every strict 6mm standard. These aren’t just cinnamon sticks; they’re heirloom pieces for:

●     Michelin-starred kitchens

●     Connoisseurs who sip cinnamon-infused cognac

●     Gifts that whisper "you deserve extraordinary"

The Hidden Alchemy: Our Powder’s Secret

Here’s where DRUERA defies industry norms:

"While others discard imperfect Alba quills, we treasure them. Every snapped end, every ‘too-short’ piece—they become the heart of our premium powder."
— Mike de Livera

Why does this revolutionize your spice rack:

●     Flavor: Alba’s delicate citrus-honey notes soften harshness.

●     Texture: Ultra-fine grind (no gritty Cassia aftertaste).

●     Purity: Zero fillers. Just 100% Alba-grade remnants.

●     Low Coumarin: Inherits Alba’s safety edge (0.004% coumarin vs. Cassia’s 5%).

DRUERA’s Ironclad Promise

●     Single Farm Origin: Traceable to just one grower.

●     Regular Lead in Cinnamon Testing: 0.00–0.21 ppm (FDA limit: 2 ppm).

●     No Waste Philosophy: Alba’s essence lives in every product.

"Most powders use mixed off-cuts. Ours uses Alba’s ‘leftovers’—the finest cinnamon fragments on Earth."

Why This Matters to You

Whether you buy our quills, powder, or tea, you’re getting:

●     Alba’s DNA in every gram.

●     Safety without compromise.

●     A story of respect for craft.

When to Choose Alba (or Products Containing Alba Components)

Reach for Alba Quills (The "Gourmet Sticks") for:

●     Gifting: Impress foodies with quills boxed like rare cigars.

●     Signature Dishes: Steep in syrups for crème brûlée or mulled wine—where subtlety reigns.

●     Special Moments: Birthdays, anniversaries, or "treat yourself" days.

Choose DRUERA’s Alba-Powered Powder for:

●     Daily Rituals: Oatmeal, lattes, baking—where consistent, smooth flavor matters.

●     Health-Conscious Homes: Low coumarin and Lead means safety for daily sprinkling.

●     No-Compromise Kitchens: When you refuse gritty, harsh cinnamon.

"Buy Alba quills to astonish guests. Use our powder and teas to astonish yourself every morning."
— Mike de Livera, DRUERA

Conclusion: Alba Cinnamon – A Testament to Quality and Craft

Alba Ceylon cinnamon is a rarity perfected.

●     Born from baby bark, thinner than pencils.

●     Crafted by masters, rejected 80% of the time.

●     Found in <1% of Sri Lanka’s harvest.

At DRUERA, we honor this legacy, whether you buy our luxury Alba sticks or our Alba-infused powder or teas. Because true quality leaves no leaf unturned.

Taste the pinnacle:
👉 DRUERA Gourmet Alba Sticks | Alba-Quality Ceylon Cinnamon Powder