Ceylon Cinnamon

The World’s Best Cinnamon

True Ceylon cinnamon is the dried bark of the perennial tree Cinnamomum zeylanicum of the Lauraceae family. The history of cinnamon dates back to about 2800 B.C where it can be found referenced as “kwai” in Chinese writings. Cinnamon is even mentioned in the Bible when Moses used it as an ingredient for his anointing oil in ancient Rome. It was burned in Roman funerals perhaps partly to ward off odours, and Emperor Nero is said to have burned a years’ worth of the dry supply of cinnamon at the funeral of his wife Poppaea Sabina. Ancient Egyptians used it in embalming mummies because of cinnamon’s pleasant fragrance and its preservative qualities.

The modern chapter of the cinnamon saga begins with the discovery of the sea route to India and the landing of Vasco-da-Gama near Kerala of India on 20th May 1498. In the decades that followed the Portuguese gradually established their hold on spice trading. By the beginning of the 16th century the Portuguese started direct trading with the Malabar Coast, and with this the Arab supremacy over the spice trade came to an end. In 1506 the Portuguese forced the Sinhala kings to undertake the supply of about 11,000 kg of cinnamon bark annually. In the process of fulfilling this undertaking the cinnamon forests came to be ruthlessly exploited. By the end of the century the Portuguese had secured for themselves a monopoly on the worlds Cinnamon trade. Cinnamon was the Holy Grail of foreign invaders to the island Ceylon. Even with the stiff resistance from Portuguese, Dutch navigators established trade relations with island spice traders and established their supremacy. In the 17th century saw the rise of British naval supremacy and occupation of Ceylon in 1796 and the monopoly of cinnamon trade changed hands once more. Large scale plantations were established in Ceylon.

What Makes True Ceylon Cinnamon Unique?

Cinnamon is divided into two main categories: Ceylon Cinnamon and Cassia Cinnamon.

Ceylon cinnamon, Cinnamomum zeylinicum, is often referred to as ‘true’ cinnamon. Is indigenous to Ceylon, now known as Sri Lanka and is grown only in the southern province of the country. For this reason, true Ceylon cinnamon is rarer and more highly prized. It boasts a sweeter, more delicate flavour than cassia cinnamon, with floral and citrusy notes. It ultra-low coumarin levels make it the preferred choice for its flavour and health properties.

In contrast, cassia cinnamon comes in many different botanical varieties. It is predominantly cultivated in China, Indonesia, Vietnam, Thailand and India. Cassia has higher levels of coumarin, which in large quantities can cause liver damage. It is cheaper, more common found, and considered more robust and spicier in taste.

How True Ceylon Cinnamon Is Made

True cinnamon trees are grown in plantations in the southern province of Sri Lanka, once called Ceylon. The exact geographic location of this region allows for high levels of sunshine and sandy soils, the perfect growing conditions for producing the highest quality cinnamon in the world.

The process of harvesting and producing cinnamon quills is a generational craft, often passed down among families. At harvest time, farmers cut the branches of the cinnamon trees at an angle, which allows the branches to regrow. The branches are soaked to make the peeling process easier, and then each branch is scraped to remove the outer bark, and then skillfully stripped by hand in extremely thin sheets. Long, straight sheets of cinnamon are individually hand filled with smaller pieces to create the delicate quills, much like a cigar, stuffed with smaller pieces. This technique makes true cinnamon more versatile in cooking as the brittle quills are easy to crumble by hand. This is also much less wasteful than using the tougher cassia cinnamon bark.

The quills are then dried in the sun and before being graded. The finished quills are either cut and packaged or full-length quills are gathered in bails, ready to be shipped direct from the plantation to our customers.

Grading True Ceylon Cinnamon

True Ceylon cinnamon is graded according to the diameter and texture of the quills, with Alba being the most prized, due to its slender form and brittle texture. Cinnamon One is proud to offer true Ceylon cinnamon across all grades, including quillings, which are chips of cinnamon obtained in the process of cutting and baling. We are also able to supply cinnamon leaf and essential oil on request.

Grade	Diameter (max. mm)
Alba	6
Continental (C )
C5 Special	6
C5	6
C4	13
C3	16
C2	17
C1	19
Mexican (M)
M5 Special	16
M5	16
M4	19
Hamburg (H)
H1	23
H2	25
H3	38
Quillings	Cinnamon chips obtained in the process of cutting and baling cinnamon

Nutrition & Health Benefits

True Ceylon cinnamon really is a superfood, which is why at Cinnamon One we wish you ‘Ayubowan’, which in Sri Lanka means ‘may you be blessed with a long life’!. Cinnamon has been used for medicinal purposes for millennia, with early mentions of the herbal remedy in Chinese botanical books dating back to 2700 B.C. Ancient Romans used cinnamon to treat cold and flu as well as for digestive problems. More recently, scientists have proven its impressive medicinal properties, including the ability to help control Type 2 diabetes by regulating blood sugar levels, treat inflammatory diseases, boost brain function and promote weight loss.

Traditionally cinnamon has used to relieve digestive upset, congestion, menstrual problems, stiff joints and muscles, and studies had shown that cinnamon help to cure urinary tract infections and to fight tooth decay and gum disease. Cinnamon should never be used as full replacement for medical treatments for health conditions, however there is growing research that shows that it can be beneficial in supporting health and wellbeing.

Regulates blood sugar.

Multiple studies have shown that cinnamon significant reductions in blood sugar levels in patients with type 2 diabetes and insulin resistance. Also, cinnamon lends a sweetness to food and drinks without adding sugar, which can help reduce cravings and promote weight management.

Reduces cancer risk.

Cinnamon is high in cancer-fighting antioxidants and compounds which have been shown to inhibit tumor growth, protect DNA, prevent cell mutation and kill cancer cells.

Protects the heart.

Cinnamon has been shown to reduce several of the most common risk factors for heart disease, including high cholesterol, high triglyceride levels and high blood pressure. It can even help to stop excess bleeding by helping the body to form blood clots.

Boosts Brain Function.

Cinnamon contains compounds that have been shown to block the build-up of undesirable proteins in the brain in animals, potentially decreasing the risk or even reversing the effects of neurological conditions like Alzheimers disease and Parkinsons disease.

Protects against colds and flu.

A warming cup of cinnamon tea helps to sooth cold and flu symptoms like muscle soreness and aches and pains. Cinnamon is used in many cultures to help fight viruses, boost immunity and protect against bacterial infections which can lead to the common cold, strep throat and pneumonia.

Relieves inflammation.

Antioxidants in cinnamon are powerful agents in fighting inflammation throughout the body, potentially reducing the risk of chronic diseases such as heart diseases, cancer and cognitive decline. It can also help to reduce muscle soreness, decrease menstrual pain and lessen the severity of allergic reactions.

Improves oral hygiene.

Science has also shown that the potent antibacterial properties in cinnamon may help to prevent bad breath, tooth decay and mouth infections.

Aids digestion and gut health.

Cinnamon contains anti-fungal compounds which may be effective in treating overgrowth of undesirable gut bacteria in the gut such as candida. It also interacts with digestive enzymes, which slows the breakdown of carbohydrates in the gut, reducing blood sugar spikes.

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