About Ceylon cinnamon

Cinnamon was one of the first spices to be traded in antiquity. Cinnamon was a popular spice in the ancient Arab world and Arab traders paved the way for cinnamon to travel a long distance via the spice route to the European market. Cinnamon has motivated many historical journeys that led to the discovery of the New World by Christopher Columbus and Vasco De Gamma to Sri Lanka and South India.

Ceylon Cinnamon (Cinamomum Zylanicum), a plant native to Sri Lanka, is a medium-sized, bushy, evergreen tree. Cinnamon grown and produced in Sri Lanka has gained a longstanding reputation in the international market for its uniqueness, quality, color, taste and aroma. The name Ceylon Cinnamon, derived from the earlier name Sri Lanka, is a very well established geographical indication for Cinnamon.

Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology, Europeans used cinnamon with pepper to preserve products. Cinnamon is used in baked goods, Asian foods, and flavored tea for its distinctive aroma and taste. With growing concerns about health hazards associated with synthetic flavorings used in the food industry, natural flavors are increasingly preferred around the world