Ceylon Cinnamon
Ceylon Cinnamon especially is endemic to Sri Lanka, and highest quality ‘true cinnamon’ can be obtained here. Cinnamomum Zeylanicum. It is a tree indigenous to Sri Lanka which produces the highest-grade pure cinnamon.
Sri Lanka is the world’s largest producer and exporter of pure cinnamon to the world and pure Ceylon Cinnamon Suppliers from Sri Lanka claim 90% of global market share.
Cinnamon grown and produced in Sri Lanka has acquired long standing reputation in the international market due to its unique quality, colour, flavour and aroma.
With growing concerns about health hazards associated with synthetic flavoring agents in the food industry, there is an increasing preference for natural flavours worldwide. Cinnamon is used as a food ingredient in bakery products, Asian foods, and tea for its distinctive flavour and aroma.
Cinnamon differs both physically and chemically to Cassia. Ceylon Cinnamon, referred to as both sweet cinnamon and true cinnamon, is considered superior to the variety known as Cassia a cheaper and inferior product.
The unique method of processing and curing of cinnamon entices its characteristic flavour. The preparation of cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation.
By visiting Cinnamon processing center, you can gain knowledge and the traditional production experience of Ceylon Cinnamon.