About Only True Cinnamon
Growers, graders and guardians of true Cinnamon
We exist for one reason: to put genuine Ceylon Cinnamon, and nothing pretending to be it, into the world's supply chains.
Company profile
An export house built in the Cinnamon belt
Only True Cinnamon is a Sri Lankan grower-exporter based in the island's southern Cinnamon belt, where Cinnamomum zeylanicum has been cultivated for over four centuries. We work with a network of partner estates and our own processing facility to take Cinnamon from standing bush to sealed export container under one quality system.
Our buyers are spice importers, food and beverage manufacturers, supplement brands, flavour and fragrance houses, and retailers across five continents. Some buy a pallet of retail-ready tea; some buy containers of Hamburg quills for distillation. All get the same thing: true Cinnamon, honestly graded, professionally exported.
Why choose us
What buyers keep coming back for
Single species, guaranteed
We trade one thing only: Cinnamomum zeylanicum. No cassia ever enters our facility, so cross-contamination is structurally impossible, not just procedurally avoided.
Estate-level traceability
Every bale, drum and carton traces to its estate cluster and harvest fortnight. Your QA team gets the full chain of custody with every lot.
Grades the market trusts
We grade to the Sri Lankan standard, Alba through Hamburg, and certify every lot against it, so what you order is what clears your port.
From bark to finished brand
Quills, powders and oils, but also teas, capsules, soaps and beverages; one supplier from raw material to private-label shelf product.
Export discipline
Complete documentation, humidity-engineered packing and booking through Colombo's weekly sailings to every major region.
Direct and accountable
You work with our export team, not a chain of brokers. Questions are answered in hours, claims are handled by name.
Our manufacturing
Four centuries of craft, one modern quality system
Cinnamon can't be rushed and can't be automated, but everything around the craft can be engineered. Here's the journey every lot takes.
Harvest
Bark is cut in the rainy months when sap flow lets it lift cleanly, a timing peelers judge by feel, not calendar.
Peel & roll
Master peelers strip the inner bark with brass knives and roll it, layer into layer, into 106 cm quills while still wet.
Cure & grade
Quills shade-dry on coir racks for days, then are graded by diameter, colour and foxing to the Sri Lankan standard.
Process
Milling, distillation, blending and packing happen in dedicated Cinnamon-only lines, from powders and oils to teas and finished goods.
Test & sterilise
Every lot passes moisture, volatile oil, micro and residue testing; steam sterilisation and metal detection precede packing.
Pack & ship
Humidity-controlled packing, desiccants and liner-sealed cartons; then onto a vessel at the Port of Colombo.
Quality assurance
Tested like a pharmaceutical, packed like a promise
Our in-house lab and accredited partner laboratories test every export lot for moisture, volatile oil content, microbiology, heavy metals and pesticide residues. Steam sterilisation and metal detection are standard on food lines, and every result travels with the shipment as a certificate of analysis.
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Pure Ceylon Cinnamon®Pending confirmation
The official lion mark certifying 100% genuine Ceylon Cinnamon grown and processed in Sri Lanka.
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GI Certified, Ceylon CinnamonPending confirmation
Ceylon Cinnamon holds a protected Geographical Indication recognising its unique origin, terroir and traditional processing.
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ISO 22000:2018Pending confirmation
Certified food-safety management system covering our full processing and export chain.
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HACCPPending confirmation
Hazard-based preventive controls at every critical point from intake to sealed export cartons.
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GMPPending confirmation
Audited manufacturing hygiene, traceability and documentation practices across all product lines.
Ready to source true Cinnamon?
Tell us your specification and destination; we respond to every request within one business day.