Cinnamon Industry

Sri Lanka, formerly known as Ceylon, is the birthplace and global leader in the production of Ceylon Cinnamon (Cinnamomum zeylanicum), often referred to as “True Cinnamon.”

Cinnamon
- Native to Sri Lanka: Ceylon Cinnamon is indigenous to the island and has been cultivated there for centuries.
- Global Market Share: Sri Lanka produces nearly 90% of the World’s Cinnamon Production.
- Geographical Indication: The term “Ceylon Cinnamon” is protected as a geographical indication, ensuring authenticity and quality.

Plant Characteristics:
- Grown from the Cinnamomum zeylanicum tree.
- Harvested after about 3 years, when the bark thickens and turns brown.

- Traditional Processing:
- Involves manual peeling of the inner bark using age-old techniques.
- The bark is rolled into quills, resembling cigars, and dried.
- The process is labor-intensive and requires skilled craftsmanship.

Uses & Benefits
- Culinary: Used in desserts, teas, chocolates (especially in Mexico), and savory dishes.
- Health: Rich in antioxidants, low in coumarin (unlike Cassia), and used in traditional medicine.
- Industries: Widely used in pharmaceuticals, cosmetics, and aromatherapy