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    262G, 1st lane,
    Sri Lanka.

    Telephone :
    +94 11 2776271

    +94 11 2776271

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    What is Cinnamon M4

    M4 is a grade of cinnamon produced in Sri Lanka. It has a rough brown exterior and its quality is not as superior as of Alba, C5 and C4. Cinnamon is produced from the dried inner bark of the evergreen shrub, Cinamomum Zeylunicum. After been extracted from the tree, the bark is subjected to several steps of processing which lead to a parchment like end product. This is then rolled into cylindrical structures which are known as quills. The gradation of cinnamon is done based on morphology and quality attributes of the end product.

    The use of Cinnamon dates back to 2800 B.C. and historical texts cite its use in ancient Rome and Greece. In present times cinnamon is highly sought after in the food industry owing to its sweet yet spicy taste, and warm, rich aroma. The natural oils, cinnamaldehyde and eugenol are responsible for this distinct aroma.

    Cinnamon cultivation in Sri Lanka takes place during the rainy season from May to January, as this is when the Cinnamon bark is most flexible. Cinnamon grown in Sri Lanka is considered as “true cinnamon”, as opposed to variants found in Vietnam and China.

    We at U & H Lankafood Exports are dedicated to supplying the highest quality Sri Lankan Cinnamon M4 to the international market.

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