Introduction:
Ceylon cinnamon, scientifically known as Cinnamomum verum (Cinnamomum zeylanicum) is a variety of cinnamon that originates from the island nation of Sri Lanka, formerly known as Ceylon. It is revered for its delicate flavor, subtle sweetness, and light brown color, distinguishing it from other types of cinnamon. Ceylon cinnamon is harvested from the inner bark of the Cinnamomum verum tree and is often referred to as “true cinnamon” due to its authentic and superior quality. Its origin in Sri Lanka, coupled with its meticulous harvesting process, contributes to its esteemed reputation as a premium spice in culinary and medicinal practices worldwide.
Physical Characteristics of Ceylon Cinnamon:
Easy to identify with color which is yellowish brown not dark color like cassia, which gives it a golden appearance, particularly when ground into powder. In its stick form, Cinnamon sticks features easily breakable, thin layers that can be separated with minimal effort. These cinnamon sticks often contain small pieces of cinnamon bark inside, adding to their aromatic and flavorful qualities. The delicate texture of cinnamon sticks makes them ideal for infusing flavor into dishes, beverages, and desserts, while their golden color adds an aesthetically pleasing touch to culinary creations.
Harvesting Process of Ceylon Cinnamon:
The harvesting process of cinnamon is a meticulous and labor-intensive endeavor that begins with carefully selecting mature Cinnamomum verum trees. Skilled workers carefully strip the bark from these trees, ensuring that only the outermost layer is removed to prevent damage to the tree itself. The bark is then left to dry in the sun, where it naturally curls into quills or sticks as it loses moisture. Once dried, the cinnamon bark is carefully inspected for quality before being packaged and prepared for distribution. This artisanal approach to harvesting ensures that each batch of cinnamon retains its distinct flavor, aroma, and texture, making it a prized ingredient in culinary and medicinal applications.
Geographical Distribution of Ceylon Cinnamon:
Real Ceylon cinnamon, scientifically known as Cinnamomum verum, is primarily cultivated in the southern regions of Sri Lanka, where the climate and soil conditions are ideal for its growth. The lush, tropical environment of the island’s southern provinces, including areas such as Batapola, Ambalangoda, Galle. And proudly say about our plantation, manufacturing, Export center in Batapola.
These costal area in down south of Sri Lanka the perfect combination of warmth, humidity, and rainfall needed to nurture these delicate cinnamon trees. It is in these southern regions that the finest quality Ceylon cinnamon is cultivated, harvested, and prepared, ensuring its esteemed reputation as the true spice of Sri Lanka.
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