
Idukki, Kerala
Green Cardamom Pods
Plump 8mm pods picked green and shade-dried, so the seeds inside stay sticky and black.
50 g

True cinnamon — paper-thin, multi-layered quills that crumble to the touch. Not cassia.
In stock · ships within 24 hours
Most 'cinnamon' sold worldwide is cassia: thick, hard, single-curl bark with a blunt, hot flavour and high coumarin content. True Ceylon cinnamon is a different species entirely — the inner bark is peeled into tissue-thin sheets and rolled into fragile, cigar-like quills of many layers.
The difference in the cup is immediate. Ceylon is softer, sweeter, with citrus and clove-like complexity instead of cassia's flat heat. It is also far lower in coumarin, which matters if you use cinnamon daily.
Snap a quill and it should shatter, not bend. Grind it fresh in a spice mill; it powders easily.
Rice pudding, mulled wine, morning porridge, slow-braised lamb, filter coffee.
For whole spice, dry-toast in a pan over medium heat for 30–60 seconds until fragrant, then grind. Toasting wakes up the volatile oils and makes a noticeable difference to depth.
Keep the pouch sealed, away from light and heat — the cupboard above the hob is the worst place in most kitchens. Whole spice will hold for 18–24 months stored properly; ground spice is at its best within three months of the grind date printed on the back.
Orders placed before 2pm ship the same working day. Standard delivery is 2–4 working days, free on orders over ₹799 and ₹59 below that.
If a spice isn’t what you hoped, tell us within 30 days and we’ll refund it — opened pouches included. We’d rather know.
Goes well with

Idukki, Kerala
Plump 8mm pods picked green and shade-dried, so the seeds inside stay sticky and black.
50 g

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Whole, unbroken eight-point stars with the seeds still seated in their pods.
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