Cinnamon which is one of the main spices among our exports is a proud member of the Lauraceae family. Sri Lankan or Ceylon Cinnamon also referred to as “True Cinnamon” which is native to Sri Lanka. Ceylon Cinnamon bears a vast reputation in the international market as one of the long traded spices of the country.
The final product Cinnamon; placed at your hands is the dried bark of the Cinnamomum zealanicum evergreen plant which grows up to a height of about 15m. The species of Ceylon Cinnamon which originated from the Central Hills of Sri Lanka spread out to other parts of the country eventually.
Presently the growth of Cinnamon is highly concentrated in the coastal areas that run along from Kalutara to Matara. Each generation has been passing down the unique skills of preparing Ceylon Cinnamon for their younger ones over the past centuries.
The unique flavor of Ceylon Cinnamon and its tantalizing natural aroma is what makes it more demanding in the international market. Cinnamon is a spice mainly used in Asian foods, products associated with bakeries and also as a natural flavoring agent. It is not just only related to food as a spice, but also with health since it has some effect on diseases like diabetics and hypertension.
Cinnamon is exported and sold as Quills, Quillings or a Bale which is a collection of a number of Quills. The history of Ceylon Cinnamon runs back to centuries in the past where traders from all over the world came in search of it for their own needs. The demand for Ceylon Cinnamon is still on the rise at the present ever since the Portuguese found it in around 1518.
By now, Cinnamon might be a popular spice around the globe; but it is here in Sri Lanka where they will find the Ceylon Cinnamon which is of immense value for its unique natural flavor, benefits for health and undoubtedly the tantalizing natural aroma.