Ceylon cinnamon:
Sri Lanka’s golden spice

Discover the fascinating story of Ceylon cinnamon, the treasured spice that shaped Sri Lanka’s history, supported generations of skilled craftspeople and continues to connect the island
with the world.

There are treasures that sparkle, and others that fill the air with an

unforgettable fragrance.

In Sri Lanka, one of these treasures grows in the tropical soil. Its story stretches back centuries, its aroma travels across continents, and its production depends on skills passed down from one generation to the next.

It is cinnamon.

Known around the world as Ceylon cinnamon, this distinctive spice is one of Sri Lanka’s most celebrated agricultural products. It has played an important role in the island’s history, attracted international traders and become part of its cultural and economic heritage.

But what makes this spice so special? Why did cinnamon become such a valuable commodity, and what lies behind the delicate, golden-brown quills found in shops around the world?

To understand the story of Sri Lanka, it is worth taking a closer look at one of its most remarkable natural treasures.

What is Ceylon cinnamon?

Ceylon cinnamon comes from Cinnamomum verum, an evergreen tree native to Sri Lanka. The name Ceylon comes from the island’s former name, while verum means “true” in Latin. This is why the spice is also known as
true cinnamon.

At first glance, cinnamon may seem like a simple ingredient. Yet not all cinnamon is the same.

Ceylon cinnamon is particularly valued for its delicate aroma, mild sweetness and subtle, warm flavour. Its bark is thin and papery, forming several fine layers that roll together into slender quills.

Another variety, cassia, is more common in many supermarkets. Cassia generally has thicker, harder bark and a stronger, more intense flavour.

Although both are sold as cinnamon, they come from different botanical sources and have
distinct characteristics.

Ceylon cinnamon also naturally contains considerably less coumarin than cassia. Coumarin is a naturally occurring compound that can cause liver damage in sensitive people when consumed in excessive amounts over time.

For those seeking the variety traditionally associated with Sri Lanka, the label “Ceylon cinnamon” is the most useful thing to look for when buying the spice. The botanical name Cinnamomum verum confirms true cinnamon, although this species is also grown in some other countries.

A spice that helped
shape history

Long before modern supermarkets and international food brands, cinnamon was one of the valuable spices traded across great distances.

Its distinctive fragrance and flavour made it desirable in distant markets, including Europe. Arab merchants played an important role in the historical spice trade, helping transport cinnamon and other precious goods along established

trading routes.

Sri Lanka became renowned for the quality of its cinnamon. Historical accounts describe the island’s reputation for this spice centuries before European colonial powers established control over its trade.

By the sixteenth century, Portuguese traders had arrived and sought control over the lucrative cinnamon trade. The Dutch later expanded their influence and introduced more systematic cultivation, followed by the British.

Cinnamon was not merely another agricultural product. It represented commercial opportunity, wealth and control over an international market.

The competition surrounding spices helped shape European involvement in the Indian Ocean, and cinnamon became closely connected to Sri Lanka’s

colonial past.

Over time, cultivation and processing developed into an important part of the island’s agricultural economy. The traditional skills involved in producing high-quality cinnamon became a valuable inheritance, passed from experienced workers to new generations.

Today, Ceylon cinnamon remains one of Sri Lanka’s distinctive export products and an important part of its international identity.

From tree to quill: The art of making cinnamon

One of the most fascinating aspects of Ceylon cinnamon is the traditional craftsmanship behind its production.

The familiar cinnamon sticks found in shops do not simply grow on trees in their finished form. Each quill is the result of a careful process that requires knowledge, patience and considerable manual skill.

Cinnamon is harvested from suitable stems of the cinnamon tree. After cutting, the stems are prepared by removing the outer bark and working the inner bark until it can be peeled away.

The inner bark is the valuable part used to produce cinnamon quills.

Skilled workers carefully loosen and remove it in thin layers or strips. These are then shaped and fitted together, sometimes with smaller pieces of bark placed inside larger layers, to create the characteristic rolled quills.

The bark is then dried slowly in the shade, allowing it to curl and develop the appearance familiar to cinnamon buyers.

The process requires a trained hand. The thickness of the bark, the quality of the peeling and the care taken during drying all influence the final product.

This is why traditional cinnamon processing is much more than a simple agricultural task. It is a specialised craft that has been refined over generations.

Behind every carefully prepared quill is the knowledge of people who understand the plant and know how to turn its bark into a valuable spice.

Where does cinnamon grow in Sri Lanka?

Cinnamon thrives in Sri Lanka’s warm, humid tropical climate.

Cultivation is particularly associated with the island’s southern and western regions, including areas around Galle and Matara. Cinnamon plantations and smallholder gardens form part of the agricultural landscape in these areas.

The industry is supported by growers, processors and exporters, with many producers working on a relatively
small scale.

For travellers interested in discovering more than Sri Lanka’s famous beaches, ancient cities and tea-covered hills, cinnamon offers another way to explore the island’s relationship with nature and traditional livelihoods.

A visit to a cinnamon-growing region can reveal a different side of Sri Lankan life: cultivated fields, rural communities and the specialist work involved in producing one of the country’s
best-known spices.

Rather than seeing cinnamon only as a packaged product on a shop shelf, visitors can begin to understand where it comes from and how much care goes into

its production.

It is a reminder that some of Sri Lanka’s most important treasures are closely connected to its land and the people who work with it.

More than a kitchen spice

Cinnamon is widely used in Sri Lankan cooking, where spices play an essential role in creating the depth and complexity of traditional dishes.

It can be used in curries, rice dishes, desserts and spiced beverages. Its gentle warmth complements a wide range of ingredients without necessarily overpowering them.

Beyond the kitchen, cinnamon has applications in the fragrance, cosmetics and personal-care industries. Cinnamon bark and leaf oils are also used in various commercial products.

Its distinctive aroma and versatility have helped sustain international demand.

For Sri Lanka, cinnamon represents a connection between traditional agricultural knowledge and modern international commerce. It supports livelihoods while carrying the island’s name into markets around the world.

The value of this spice therefore extends beyond its flavour. It also lies in the knowledge, labour and cultural heritage associated with producing it.

Ceylon cinnamon vs. cassia: What is the difference?

If you have ever bought cinnamon at a supermarket, you may have noticed that some sticks look thick and solid while others appear thin and delicately layered.

These differences can offer clues about the type of cinnamon, although appearance alone cannot always confirm its identity.

Here are some of the main differences between Ceylon cinnamon and cassia:

Appearance: Ceylon cinnamon typically forms slender quills made up of multiple thin layers of bark. Cassia usually has thicker, harder bark and a more

solid appearance.

Colour: Ceylon cinnamon is often light to medium brown, while cassia tends to be darker and reddish brown. Colour can vary depending on the product
and processing.

Flavour and aroma: Ceylon cinnamon is generally mild, sweet and delicate. Cassia has a stronger, more pungent flavour.

Coumarin content: Ceylon cinnamon naturally contains much less coumarin than cassia, which is relevant for people who consume cinnamon frequently.

Neither variety should be identified solely by a photograph. When the distinction matters, look for clear labelling and buy from a reputable supplier.

If you want to experience the variety associated with Sri Lanka, choose a product specifically identified as
Ceylon cinnamon.

Bringing a little of Sri
Lanka home

Some souvenirs are beautiful objects. Others are connected to a place in a way that makes them especially memorable.

For me, cinnamon became one of
those souvenirs.

When I travelled to Sri Lanka, I wanted to bring something home for the people in my life. I decided on cinnamon, a spice so closely associated with the island that it seemed like a fitting way to share a little of my experience.

For my family, I bought cinnamon from an elderly woman selling her goods at a makeshift stall. I came across her while on my way to watch elephants
drinking milk.

The cinnamon was packed in simple little bags, tied up without elaborate packaging. There was nothing luxurious about the presentation, but the purchase became part of my travel memories.

For everyone else, I bought cinnamon at an official shop at the airport, neatly packaged and ready to give as a souvenir.

Two different purchases, both intended to bring a small piece of Sri Lanka home.

Looking back, I find something lovely in that contrast. One souvenir came from an informal roadside stall, while the others came from a shop at the airport. Both reminded me of the same island and the experience I wanted to share with the people I cared about.

It also reminded me that souvenirs do not need to be expensive or elaborate to

be meaningful.

Sometimes, a small packet of spice can carry a memory of a journey, a moment or a place that has stayed with you long after you have returned home.

The golden spice of Sri Lanka

Sri Lanka is known for its beautiful coastlines, lush tea plantations, ancient cities and extraordinary wildlife. Yet its story is also told through the spices that have travelled from its soil to kitchens around the world.

Ceylon cinnamon is one of those stories.

Its history reflects centuries of trade and international interest. Its production preserves a specialised craft, and its distinctive character continues to make it an important product associated with
the island.

The next time you smell cinnamon in a cup of tea or taste it in a favourite dish, think of Sri Lanka, of its tropical landscapes, its agricultural traditions and the generations of people who have helped make this spice known around
the world.

And if you ever visit the island, perhaps you will bring a little cinnamon home, too.

Not simply as a spice, but as a reminder of a place whose treasures can sometimes fit into a small bag and travel with you long after the journey ends.