MA's Kitchen Cinnamon Sticks are whole dried bark quills, hand-picked from premier spice gardens in Sri Lanka and packed in a 50g bag by MA's Tropical Food Processing in Dambulla. The pack carries the Sinhala name කුරුඳු (kurundu), Sri Lanka's own word for the cinnamon the island has grown and traded for centuries. What arrives in your kitchen is a spice with a distinctly light, complex sweetness and delicate floral undertones — qualities that set Sri Lankan cinnamon apart from the sharper, more pungent cassia varieties found on many supermarket shelves elsewhere in the world.
Sri Lanka accounts for the great majority of the world's supply of this true cinnamon, and the country's growing conditions — its soil, rainfall and elevation — have shaped the flavour of the quill over generations. The sticks are formed from the dried inner bark of the tree, peeled and rolled by hand into the familiar scrolled form. That careful process is what preserves the aroma so well in the finished stick, and it is why whole quills, rather than pre-ground powder, are the preferred choice when a cook wants fragrance to build slowly through a dish.
In Sri Lankan cooking, a cinnamon stick goes into the pot early — with rice, in the base of a curry, alongside cardamom and cloves. Internationally the same stick works in mulled wine and cider, simmered fruit compotes, chocolate-based desserts, spiced biscuits, and Middle Eastern spice blends. The sticks can be gently bruised and dropped into hot liquid to release their character, or dried further and ground to powder when a recipe calls for it. Either way, one stick carries enough presence to define a whole dish.
MA's Kitchen positions itself as Sri Lanka's Family Favourite, and the manufacturing facility on Kandalama Road in Dambulla holds FSSC 22000 food safety certification — a rigorous international standard that governs everything from raw material sourcing to packing-line hygiene. The 50g format is compact enough to keep fresh through regular use, and the clear bag lets you check the condition of the quills before you open it.
