Ceylon Cinnamon – Spice

What is Ceylon Cinnamon?

Cinnamon is a highly delicious spice obtained from the inner bark of the genus Cinnamomum tree. And, Sri Lanka supplies true Ceylon Cinnamon and grabs 80% of the world market.

Cinnamon is one of the most popular spices in the food industry. Also, it actually has some legit health benefits.

Cinnamon Manufacturing Process in Sri Lanka

The first harvest of Ceylon cinnamon comes after three years of planting (Or 2 1/2 half years). And, we can harvest the Ceylon cinnamon two times per year. In addition, we can harvest the cinnamon when the bark of the branches turns to color brown and the stick diameter is about 3–5 cm.

We cut down and chop all the branches of the cinnamon tree when we start harvesting. Then, in the next step, the outer bark is peeled off, revealing the inner bark to dry.

First, we have to remove all the cinnamon leaves from the branches before peeling the outer bark of the stick. Also, the harvested stem should be peeled on the same day.

During peeling, the outer skin is scraped and rubbed with a brass rod to loosen the bark from the hardwood. Then, peel the bark, part by part, with a special knife.

Furthermore, the peeled barks are used to sun-dry for a few hours. During the drying process, the bark starts rolling. At the same time, pieces of bark are connected together to make a pipe or roll structure.

And, we make a standard 42-inch long pipe stick with the dried bark. Also, the hollow of the tube is filled with small pieces of stem. We call full bale for 42 inches-long sticks.

Then. the cinnamon sticks or tubes are then dried indoors for 4–7 days (air curing).

Furthermore, the true cinnamon sticks are golden in color and are made up of multiple thin layers of cinnamon bark. However, for this entire process, we use highly experienced and highly skilled labor.

Common words we use for Cinnamon

A bale is a stick of any particular grade of cinnamon, and the standard length is 42 inches.

Chips: Dried bark of unpeeled cinnamon stems, branches, and trimmings. This includes the outer bark obtained by chipping or scraping.

Extraneous matter: all materials other than cinnamon bark.

Featherings: Dried pieces of inner bark obtained by peeling and/or scraping the bark of small twigs and stalks of cinnamon shoots.

Foxing: the occurrence of reddish-brown patches on the surface of the quills that may become dark brown with time.

We produce the following types of cinnamon:

1. Quills (full bales 42 inches)
2. Cut quills
3. Quillings
4. Featherings
5. Chips
6. Cinnamon Powder

At Acril Tea, we supply certified organic cinnamon (USDA, EU, and JAS) as well as conventional cinnamon in Sri Lanka.