Ceylon cinnamon also known as Sri Lanka cinnamon or true cinnamon is a tiny evergreen tree associated to the family Lauraceae, which is native to this tropical island. Its inner bark is used to produce cinnamon. Sri Lanka cinnamon has a smooth and thin bark with a light yellowish brown color which brings forth a rich aroma. That’s why true cinnamon is widely used in both savory and sweet food & beverages. The Romans used it in their wines, while the Hebrews made use of it for religious rituals. The Egyptians wanted it to be included in the embalming process of the dead, whereas Asia and Africa utilized it to flavor the food. Last of all the Arabians considered it as a vital element in their perfumes.
Zakariya al-Qazwini’s Athar al-bilad wa-akhbar al-‘ibad records the initial mention of Ceylon Cinnamon around the year 1270. When the Portuguese traders arrived in this country, they safeguarded the production of Ceylon Cinnamon for more than hundred years for their own means. After that the Dutch traders took control of the production of Sri Lanka cinnamon around 1658 via the Dutch East India Company when they overthrew the Portuguese and controlled the land. Later Ceylon Cinnamon flourished when the British invaded the country and started trading this spice around the globe. As history shows, it is here that you could find Pure Ceylon Cinnamon with its unique and authentic taste, fragrance and medicinal values passed on from generations to generations.
DID YOU KNOW?
Ceylon cinnamon does not contain coumarin unlike other substitute origins like cassia. Ceylon cinnamon is also called “True Cinnamon” in the world and it’s only produced in Sri Lanka.