Australian Certified Organic Ceylon Cinnamon Sticks

Australian Certified Organic Ceylon Cinnamon SticksWhole Ceylon Cinnamon Quills Hand Rolled, Not Mass Produced Hold a Roswods Ceylon cinnamon stick and you'll notice something different straight away. It's not the hard, hollow tube you might expect. It's a soft, multi layered quill built from thin, papery strips of inner cinnamon bark, hand rolled by skilled artisans in Sri Lanka using a technique passed down through generations. This is what real Ceylon cinnamon looks like. Cassia sticks are a single

Whole Ceylon Cinnamon Quills — Hand-Rolled, Not Mass-Produced

Hold a Roswods Ceylon cinnamon stick and you'll notice something different straight away. It's not the hard, hollow tube you might expect. It's a soft, multi-layered quill — built from thin, papery strips of inner cinnamon bark, hand-rolled by skilled artisans in Sri Lanka using a technique passed down through generations.

This is what real Ceylon cinnamon looks like. Cassia sticks are a single thick layer of bark, dense and difficult to grind. Ceylon quills are delicate, almost feathery — they break easily between your fingers, they dissolve beautifully in warm liquid, and they carry a flavour that is notably sweeter, more floral, and more refined than the cassia sold in most Australian supermarkets.

The Craft Behind Each Quill

Ceylon cinnamon harvesting is one of Sri Lanka's most labour-intensive agricultural traditions. After the monsoon rains, skilled peelers called chalias carefully strip the outer bark from cinnamon shoots, then peel away the fine inner bark in long strips. These strips are layered and hand-rolled into the quills you see in every Roswods bag.

There's no automation in this process. Each quill reflects hours of human craft — and that craft is part of what makes Ceylon cinnamon rare, and worth seeking out.

ACO Certified Organic — Sri Lankan Origin, Verified

Roswods Organic Cinnamon Sticks carry Australian Certified Organic (ACO) certification. Sourced from regenerative farms in Sri Lanka, with no additives, no preservatives, and no fillers. Just cinnamon — the real kind.

How to Use Ceylon Cinnamon Sticks

• Masala chai: Add one quill to your chai as it simmers. The delicate layers release sweetness slowly, without sharpness. Remove before serving or leave in for a stronger infusion.
• Mulled wine and cider: A quill per glass, dropped in while the liquid warms. Ceylon's floral note lifts mulled drinks in a way cassia can't match.
• Curries and rice dishes: Drop a stick into the oil at the start of a curry tarka or add to biryani rice water. It infuses gently and can be fished out before serving.
• Poaching liquids: Pears, quinces, or stone fruit poached with a Ceylon quill pick up a gentle, honeyed spice note.
• Ground fresh: Break a quill and grind in a spice grinder or mortar for fresher cinnamon powder than anything pre-ground.
• Infused syrups and cordials: Simmer with sugar and water for a cinnamon syrup to use in cocktails, lemonades, or coffee.

Available in Two Sizes

• 50g — $12.91 — a good introduction, or ideal for occasional use in chai and mulled wine.
• 100g — $19.65 — better value for regular cooks and households who use whole spices often.

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