Faq

What people ask as the most

Got questions? We’ve got answers! Explore our FAQ section to find solutions and learn more about Ruhunu Akroma.

“Yes! We exclusively sell 100% pure Ceylon cinnamon (Cinnamomum verum), sourced directly from small-scale farms in Sri Lanka—the birthplace of true cinnamon. Unlike common cassia (often labeled as ‘cinnamon’ in stores), our Ceylon cinnamon has a sweeter, more delicate flavor and contains negligible amounts of coumarin, a compound that can be harmful in excess (found in high levels in cassia).

How to tell the difference?

Ceylon Cinnamon: Thin, soft, layered quills that crumble easily (like a cigar), with a light golden-brown color.

Cassia: Thick, hard, single-layer bark, darker reddish-brown, and pungently spicy.

We guarantee authenticity through:

Direct partnerships with Sri Lankan growers.
Lab testing for purity and low coumarin levels.
Transparent sourcing—every batch is traceable to its origin.

Why settle for cassia when you can experience the world’s finest cinnamon?”

We take pride in supporting Sri Lanka’s cinnamon-growing communities by sourcing directly from both small-scale village farmers and established commercial growers. This inclusive approach allows us to:

Empower Local Families – Many of our spices come from generational smallholders who practice sustainable farming.
Ensure Premium Quality – By working with dedicated growers of all scales, we select only the finest Ceylon cinnamon (Cinnamomum verum).

“From harvest to delivery, we uphold rigorous standards to guarantee the freshness and quality of our Ceylon cinnamon. Here’s how we do it:

Pre-Processing Care:
- Every batch is carefully cleaned to remove impurities while preserving natural flavors and aroma.

Hygienic Processing:
- Our facility follows strict hygiene protocols (including sanitized equipment and air-controlled environments) to prevent contamination.

Temperature-Controlled Storage:
- Packed spices are stored in climate-controlled warehouses to protect their potency, color, and fragrance until shipment.

We take pride in delivering cinnamon that’s as fresh as the day it was harvested—because you deserve nothing less than the finest.”

Ceylon cinnamon (Cinnamomum verum) and cassia (often sold as ‘regular’ cinnamon) are two distinct spices with key differences in flavor, appearance, and health properties:

Origin & Cultivation
- Ceylon Cinnamon: Grown primarily in Sri Lanka, known as “true cinnamon.”
- Cassia: Typically sourced from China, Indonesia, or Vietnam.
Appearance & Texture
- Ceylon Cinnamon:
  - Thin, delicate, and layered quills (like rolled paper).
  - Light golden-brown color.
  - Fragile—easily crumbles.
- Cassia:
  - Thick, hard, and single-layered bark.
  - Dark reddish-brown.
  - Tough—difficult to grind.
Flavor & Aroma
- Ceylon Cinnamon:
  - Sweet, mild, and slightly citrusy.
  - Subtle, complex fragrance.
- Cassia:
  - Strong, spicy, and slightly bitter.
  - Pungent and intense.
Health Considerations
- Ceylon Cinnamon:
  - Contains negligible coumarin (a natural compound that can be harmful in excess).
  - Safe for daily use (e.g., teas, desserts).
- Cassia:
  - High in coumarin—may pose risks if consumed in large quantities.