Ceylon Cinnamon Quills, H1 Grade

Hamburg is one of the four major Ceylon cinnamon grade groups named by the Export Development Board, with Alba, Continental and Mexican. The groups are based on the diameter of the quill. The quills are made in Sri Lanka from the bark of Cinnamomum zeylanicum by rolling the peeled bark and joining pieces into a pipe-like structure. H1 is the first Hamburg grade. The Department of Export Agriculture table gives it a maximum diameter of 23 mm. The Department of Cinnamon Development table also lists 23 mm, with 10 quills of 42 inches to the kilogram and 25% foxing. The quills are thick, light brown to brown and layered. Typical uses are cooking, baking, soups, stews, sauces and hot water cinnamon drinks. H1 grade is listed as available on request, and packaging is available on request. Send the grade, quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.