Cinnamon, The Most Valuable Spice
Considered to be superior to the other variety called cassia, Ceylon cinnamon is known internationally for its unique quality, aroma, colour and flavour.
In the ancient world, cinnamon was amongst the first traded spices, being popular mostly amongst the Arabs. And in Europe, cinnamon along with pepper was used to preserve meats.
Ceylon Cinnamon, (Cinamomum Zylanicum), which is moderately sized, bushy ever green and indigenous to Sri Lanka, is believed to be the most valuable spice produced in the country. Ceylon cinnamon belongs to the Lauraceae family. It is used in perfumes, bakery products, in cooking and to flavour tea. Sri Lanka also produces cinnamon oil, powder and tablets, mostly for export.
The unique skills and art required to prepare cinnamon quills have been handed down from generation to generation in Sri Lanka for centuries.