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    262G, 1st lane,
    Sri Lanka.

    Telephone :
    +94 11 2776271

    +94 11 2776271

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    What is Cinnamon C4?

    C4 is a grade of Cinnamon produced in Sri Lanka. The differences between C4 and C5 are subtle, and only an expert could differentiate between the two. Cinnamon is graded based on the morphology and quality attributes of the end product. The grade is affected by the quality of cinnamon bark used and the processing methodology.

    Cinnamon is produced from the dried bark of the evergreen shrub Cinamomum Zeylunicum, and is known for its warm aroma and sweet, spicy taste. True Cinnamon is native to Sri Lanka, and it is the quest for Cinnamon that led 15th century European explorers to sail towards Asia.

    Sri Lankan Cinnamon is largely available in quill form. Quills are produced by rolling cinnamon bark into cylindrical structures. In addition to this, cinnamon is available as chips, quillings and featherings.  Cinnamon is a celebrated spice owing to its distinct aroma. The constituent natural oils, cinnamaldehyde and eugenol are responsible for this “sweet”, “spicy” smell. This alluring, oriental flavor has led to the use of Cinnamon in the fragrance industry as well.

    The healing properties of cinnamon are noteworthy and it is a key ingredient in both Chinese and Ayurvedic medicine. Recent studies focus on its ability to control type 2 diabetes and blood cholesterol levels.

    U & H Lankafood Exports has been exporting Cinnamon for over a decade and is fully capable of supplying Cinnamon C4 to any international customer. 

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