The ‘Cinnamon’ Story.

“Ceylon Cinnamon and Sri Lanka’s affinity is so strong that the very botanical name of the spice – Cinnamomum Zeylanicum is derived from the island’s former name, Ceylon. We ship worldwide.

“Ceylon Cinnamon groves in Sri Lanka lie exclusively in its western and southwestern regions, north and south of the country’s commercial capital, Colombo. The tropical sunshine and abundant rain in these areas provide an ideal habitat, but even here the quality of the spice varies with soil conditions. The sweetest, most prized variety grows in the “silver sand” coastal belt of the Negombo district, just north of Colombo.

“A laurel which in its wild state grows up to 20 meters high, the cinnamon tree is pruned down hard two years after a seedling is planted out. This produces “tillering” – a profuse, bushy growth of bark-yielding twigs whose five-nerved, shiny, fragrant leaves (like all laurels) sing melodiously in the wind. At blossom time the small, creamy-white flowers attract swarms of birds and bees, which find their spicy fragrance irresistible.

“Ceylon Cinnamon Oil owes its distinctive, spicy fragrance to a volatile oil that it contains. Cinnamon oil is distilled in copper stills from off-grade bark, leaves and roots. The distilleries are always located close to Farms, have a very pleasant effect on the surroundings and scenting the air with a sweet and spicy perfume.”

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