The delicate and sweetly tasting spice. The Pride of Sri Lanka
True Cinnamon, “Cinnamomum verum” also seen to have grown in Madagascar, Seychelles, India and Burma, without a doubt has been endemic to Sri Lanka (Ceylon) since time immemorial earning its name Ceylon cinnamon or “Cinnamomum zeylanicum Blume” which dominates nearly 90% of world trade of this species.
Unlike other commonly used spices like, Pepper, Cloves, Cardamoms and Nutmegs which derive from berries or fruits, the cinnamon we use today is not identified in its natural or original state. Through a highly skilled and careful process the inner bark of the cinnamon tree is cut, peeled, air-cured and placed in overlaps and curled through indirect sun drying to make the cinnamon Quill which we are so familiar. This makes Ceylon cinnamon the most sought after Spice in the world even today.
The Ceylon cinnamon Quill is an indigenous product Sri Lanka (Ceylon) which helps keep the home fires of over 37,000 families burning.
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