Sri Lankan cinnamon or better known as Ceylon Cinnamon is exported all over the world and has obtained a wide reputation in the global market. Cinnamon has been recorded in history since 2000 BC, dating back to the time of ancient Egypt. Today true Cinnamon is graded as the fourth most expensive spice in the world.
Sri Lankan cinnamon is the most expensive, rare, safe, and recommended variety over Cinnamon grown in other countries. The reason behind this high reputation and demand in the world is due to its unique chemical properties over other varieties. The country is known for producing the highest-grade pure Cinnamon, charming its consumers with its lushness, inviting scent, sweet taste, and soft light brown colour quills. Sri Lanka is the world's largest producer and exporter of pure Cinnamon, with pure Sri Lankan Cinnamon suppliers account for 90% of the global market.
Cinnamon grown in Sri Lanka is widely known as Ceylon Cinnamon, which has been named after the old British name for Sri Lanka. The south coast of the country, with a beautiful tropical climate, rich soil, and abundant rain, provides an ideal environment for the growth of Cinnamon along with other spices.
Ceylon cinnamon and Cassia are the two most common species traded on the international market under the name of 'cinnamon.' Although both of these plants belong to the family of Lauraceae, often Ceylon Cinnamon is considered the true or real Cinnamon.
Made from the dried inner bark of the Cinnamomum verum tree, producing Ceylon Cinnamon is a delicate and labour intensive process. The thin peels are delicately stripped from the inner bark of each branch, dried, carefully stuffed inside a straight piece of bark and processed. Then, the quills are graded over ten scales, the most valuable grade being Alba.
The artistry of Cinnamon production has been passed down for generations which have made Sri Lanka still the number one producer of true and pure Cinnamon in the world.