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    262G, 1st lane,
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    Telephone :
    +94 11 2776271

    +94 11 2776271

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    What is Cinnamon H2?

             According to the International Herald Tribune, in 2006 Sri Lanka produced 90% of the world's cinnamon. In fact, so strong is the link between cinnamon and Sri Lanka that the botanical name of the spice, Cinnamomum zeylanicum is derived from the island's former name, Ceylon.

             Cinnamon sticks or quills are the scraped peel of the inner bark of mature cinnamon shoots joined together by overlaps while the hollows are filled with small pieces of the same peel. They are thereafter dried first in the sun and then in the shade for curing. 
    Quills are packed in bale form of any one particular grade.

    Cinnamon is graded on the basis of the diameter of the quill and the level of "foxing" - trade jargon for reddish brown warps caused by dampness. Accordingly, Hamburg (H) grade cinnamon quills are less than 32 mm in diameter and comprise of the rough cinnamon bark; H2 is specifically 25 mm in diameter, the minimum number of whole quills per kilogram is 9 and the maximum permissible overall extent of foxing is 40%.

             Cinnamon is used worldwide as a spice or condiment for flavouring cakes, sweets, curries and perfumes.

             U & H Lankafood Exports as a socially responsible exporter of cinnamon has developed mechanical devices to ensure premium quality cinnamon as well as worker safety and health in recent years.

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