What is Ceylon Cinnamon?

Cinnamon is a highly delicious spice obtained from the inner bark of the genus Cinnamomum tree. And, Sri Lanka provides true Ceylon Cinnamon and grabs 80% of the world’s supply. Cinnamon is one of the most popular spices in the food industry. Also, it actually has some legit health benefits. Ceylon cinnamon (scientific name: Cinnamomum Verum) comes from Sri Lanka and is native to Sri Lanka.

Cinnamon Manufacturing Process in Sri Lanka

Ceylon cinnamon tree
Ceylon cinnamon tree

The first harvest of cinnamon comes after three years of planting. And, we can harvest two times per year. In addition, we decide to harvest when the bark color turns brown and the stick diameter is about 3–5 cm. When we harvest the cinnamon, all the branches of the cinnamon tree are chopped off, and entire trees are cut down. Then, the outer bark is peeled off, revealing the inner bark to dry.

Before peeling the outer bark of the stick, we have to remove all the leaves and branches 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. The hollow of the tube is filled with small pieces of stem. The cinnamon sticks or tubes are then dried indoors for 4–7 days (Air curing). In addition, for this entire process, we use highly experienced and highly skilled labor.

Furthermore, the true cinnamon sticks are golden in color and are made up of multiple thin layers of cinnamon bark.

Common words we use for Cinnamon

Bale: It is a stick of any particular grade of cinnamon and the standard length is 42 inches.

Chips: Dried bark of un-peelable 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