Cinnamon belongs to the ancient spices in the world and Sri Lanka is largely known for “Ceylon Cinnamomum zeylanicum” which is indigenous to the country and is also called “True Ceylon Cinnamon”.
Pure Ceylon cinnamon comes all the way from the southern province of Sri Lanka where people consider it as a livelihood. Cinnamon peeling takes quite a bit of an effort and is an art which is passed down from generation to generation.
Possession of cinnamon was considered to be a sign of luxury back in the days in Europe which is why Sri Lankan spices were popular from the golden days.
What is True Ceylon Cinnamon?
True Ceylon Cinnamon is indigenous to Sri Lanka and belongs to the Lauraceae family. It was found by the Portuguese as early as of the 16th century. True Ceylon cinnamon is known to be one of the healthiest spices in the world with numerous health benefits. It is rare, expensive, soft in texture, light brown in colour and contains a unique sweet taste.
True Ceylon Cinnamon also stands as one of the best type of spices in Sri Lanka and is used in the medical, pharmaceutical and cosmetic industries. It contains over 80 chemical compounds and has a very high reputation and demand in the world.
True Ceylon Cinnamon VS Cassia Cinnamon
True Ceylon Cinnamon and Cassia Cinnamon are the two main types of cinnamon available in the market. True Ceylon Cinnamon has a sweeter taste than Cassia Cinnamon which is slightly bitter in taste due to the toxic flavouring substances it contains. The latter has a lesser market value and contains a high amount of coumarin, a toxic flavouring substance which can lead to many health problems with prolonged use, such as liver damage.
Cassia Cinnamon has varieties coming from China, Vietnam and Indonesia whereas True Ceylon Cinnamon is native to Sri Lanka bringing it to the top on the list of best Sri Lanka spices.
The cinnamon stick is made up by a number of thin layers of the cinnamon bark carefully rolled in a cigar shape. It is an art which needs a lot of skills, technique, patience and care to be rolled to perfection. Cinnamon is graded according to its diameter, colour, density, essential oil content, blemishes and many other factors.
The variety of cinnamon grades available are Alba, C5 Special, C5, C4, C3, M5, M4, H1, H2, H2 FAQ, H3, Quillings No. 1, Quillings No. 2, Cut Cinnamon, Cinnamon Powder, Cinnamon Chips, Featherings, Cinnamon Bark Oil, Cinnamon Leaf Oil etc.