Ceylon Cinnamon

While Sri Lanka is renowned for its tea today, its most historically significant export is Ceylon Cinnamon. The botanical name of this spice, Cinnamomum zeylanicum, reflects the island’s former name, Ceylon, highlighting the deep connection between the spice and the country. Ceylon Cinnamon is known for its strongly aromatic, sweet, and pleasantly warm flavor, without bitterness or astringency. It is derived from the bark of the aromatic coniferous shrub, Cinnamomum zeylanicum.

In Sri Lanka, cinnamon is cultivated over approximately 42,000 acres, with 69% being pure crops, 24% mixed crops, and 7% from scattered home gardens. This cultivation meets around 85% of the global demand, producing approximately 12,000 metric tons annually. The primary peeling season extends from April/May to September/October.

Features:   100% Sri Lankan (Ceylon) Cinnamon   |   Hand Crafted