Ceylon cinnamon comes from Sri Lanka, which is an island in the Indian Ocean. The country was formerly known as Ceylon until 1972. Sri Lanka has been famous for cinnamon production since the historical days. Even at present, cinnamon from Ceylon is used in medical, pharmaceutical, cosmetic, food, and beverage industries around the world. Here’s everything you need to know about pure cinnamon, a remarkable spice from the tropical island of Sri Lanka.
What is Ceylon Cinnamon?
Ceylon cinnamon is extracted from Cinnamomum zeylanicum, which is an indigenous tree of Sri Lanka. It produces the highest grade of pure cinnamon, which is usually referred to as “True Cinnamon.” The high quality in color, flavor, and aroma has made this the best cinnamon for all consumers around the world. It consists of over 80 chemical components useful for various aspects. Sri Lanka, being the world’s largest cinnamon manufacturer and producer, claims over 90% of the global cinnamon market. The rest of the cinnamon production comes from some other tropical countries such as Indonesia, Seychelles, Madagascar, and a few provinces of China. The main markets of Sri Lankan cinnamon are the USA and Mexico. It is also exported to most Latin American countries.
What Are the Other Types of Cinnamon?
Ceylon cinnamon and Cassia are the two main varieties of the cinnamon family. The coumarin content is the main difference between Ceylon VS Cassia cinnamon. There are various types of Cassia cinnamon based on the location of growth and the characteristics of the product.
Chinese Cassia (Cinnamomum cassia syn. C. aromaticum)
Chinese cassia is the most common type of cassia cinnamon available in the international market. Kwangsi and Kwangtung Provinces are the main producers and exporters of this variety.
Vietnamese Cassia (Cinnamomum loureiroi)
This product is popular for its strong spicy taste and high levels of oil content. Compared to the other cinnamon varieties, it has more coumarin levels of around 7g per kg. Although Vietnamese cassia came from the southern city of Saigon before the Vietnam war, now it comes from the regions of central Vietnam.
Indonesian Cassia (Cinnamomum burmannii)
Indonesian cassia is the cheapest among all types of cinnamon available in the US market. It is grown in the West Sumatra and Western Jambi Province in Indonesia. The specialty here is that this cinnamon leaf oil does not contain eugenol.
How to Identify True Cinnamon?
Original pure cinnamon of high quality from Sri Lanka is referred to as True Cinnamon. Scientific terms: Cinnamomum zeylanicum syn. Cinnamomum verum, Cinnamomum zeylanicum blume. You can easily figure out Ceylon cinnamon from the quills native to Sri Lanka. It consists of many folds of light brown colored layers of cinnamon bark with the cavity filled with pieces. This arrangement is different in Cassia quills. They have dark brown single layers that are folded inwards to create a hollow in the middle. So, if you are buying quills, identifying true cinnamon is not a difficult task.
History of Ceylon Cinnamon
Sri Lanka, being a tropical country is famous for most spices used around the world. Real cinnamon is native to Sri Lanka and is currently grown in most areas of the island. The history of Ceylon cinnamon dates back to around 2800 BC when cinnamon was grown in the central hills and exported to various countries.
Cinnamon was used in the past for funeral rituals due to the pleasant smell that could overcome any unpleasant odors of dead bodies. Cinnamon was used in ancient Rome and it is even mentioned in the bible that Moses used cinnamon as an ingredient for anointing oil. Ancient Egyptians used cinnamon in embalming mummies due to its pleasant smell and preservative qualities.
Cinnamon is a spice that had been used to preserve food in the past. It was popular in western countries in the 14th – 15th centuries. At that time, cinnamon was produced only in Ceylon. So, the traders from the western world reached the country in search of this valuable spice. Portuguese came to Sri Lanka in the 15th century and took over the spice trade by capturing the island and enslaving the natives.
Next, the Dutch who took over the country from the Portuguese gained control of the cinnamon production. They expanded the cultivation from the central hills to the southern and western regions including the coastal areas of the island. The next turning point of Sri Lankan cinnamon export was when the British captivated the country in 1815. By this time, the growth and export of tea and rubber reduced the expansion of cinnamon cultivation.
Cinnamon Production in Sri Lanka
The rich soil and the tropical climate of the country make it the ideal land for the growth of spices. The unique taste of Sri Lankan cinnamon is ensured by its special method of processing and curing the cinnamon. Although there are no specific types of Ceylon cinnamon, the characteristics would differ based on the region and growth conditions.
Soils and Climatic Needs
Cinnamon grows on most types of soil around the island. It can grow in sandy beach areas and even loamy clay soils. But the bark quality is influenced by the soil and climatic factors in which the plants grow. The best quality cinnamon comes from sandy soil around the western region of the country. Usually, cinnamon plants need deep soil to grow well. But these roots can penetrate even through cracks to deep layers in the soil.
Cinnamon grows well from the coastal region of the island into the interior region up to 250m above MSL (Mean Sea Level). It also grows naturally even in the central region which is around 500m above MSL. It doesn’t always need to be in the wet zone for cinnamon to grow. It can be grown commercially in intermediate zones with annual rainfall above 1750 mm. Dry zones with extended periods without rainfall are not suitable for cultivation. The ideal temperature for cinnamon is around 25 – 30 ˚C with a suitable annual rainfall of 1750 – 3500 mm.
Plantation
Cinnamon is naturally propagated by seeds while vegetative propagation by stem cuttings is also used. Ripe cinnamon berries are washed to remove the pericarp. Then the seeds are planted in polythene pots containing equal parts of topsoil, coir dust, and cow dung as fertilizer. A plastic bag/ pot of dimensions 12.5×20.0 cm can hold about 5 – 8 seeds. But only 4 – 5 healthy plants are kept after about 2 months. Then after about 4 months, the best seedlings are planted in pits of dimension 30×30×30 cm. The planting is done with a spacing of 120×90 cm which is around 9000 plants per hectare.
Crop Management
Applying fertilizer and weeding are important parts of cinnamon cultivation. Fertilizer is applied twice every year which consists of both chemical and organic fertilizers. All weeds should be removed and the ground should be kept clean while the plants are young. Slash weeding around 2 – 3 times a year is enough for more mature plants.
Soil conservation in areas with sloppy land is another factor of concern in cinnamon cultivation. It is mostly done using contour trenches at suitable intervals. The plants need pruning once every six months to remove excess lateral branches. This leaves a straight and smooth stem that grows better without weak shoots.
Crop Protection
Like any other crop, cinnamon also needs protection from diseases and pests. Leaf blight, black powdery mildew, and algae growth on leaves are some of the minor diseases. Rough bark disease and white root disease are the major infections that cause complete destruction to the crop. It can be prevented by the adoption of correct cultural practices.
Rough bark disease is the most common disease that affects cinnamon plants. Brown spots spread on barks of young shoots and the leaves show signs of chlorosis. Immature plants will die under severe conditions of this disease. The infected bark cannot be peeled and it can only be controlled by destroying these plants. The chemical treatment is spraying 1% Bordeaux mixture or copper-based fungicide.
The white root disease is caused by a fungus named Fomes noxis. This disease commonly infects cinnamon plants grown on lands that previously had rubber cultivation. The fungus grows on the roots and the visible symptoms include yellowing and shedding of leaves followed by the sudden death of the plant. Uprooting and burning the infected plants is the only option to prevent them from spreading to other plants. It is necessary to apply sulfur powder to the holes when planting new plants in the infected soil.
Cinnamon plants are affected by minor pest problems such as cinnamon shoot borer, plant ticks, and mites. Leaf minor and cinnamon butterfly attacks are also among the pest issues. But the pink stem borer is considered the most destructive pest which damages the old plantations with poor crop management. The adult moth lays eggs in the cinnamon plant base and eventually, the caterpillars eat the stem near the surface of the soil. This collapses both new and mature shoots from the base. Proper soil conservation and covering the plant base are successful methods to control this issue. Chemicals such as carbofuran and chlorophyrophos can be used to lessen the impact of these pests.
Harvesting
The first harvesting is after three years of planting cinnamon saplings. Harvesting can be done twice per year when the stem turns brown with a diameter of 3 – 5 cm. Once the sticks are harvested, the branches and leaves are removed before peeling. The sticks should be peeled on the same day of harvesting. It is a methodical procedure where the outer skin is scraped and the bark is loosened from the hardwood by rubbing a brass rod. The bark peeled part by part is then allowed to dry under the sun for a few hours. When the bark starts to roll, the pieces are connected together to make a long structure known as a quill. The standard length of this cinnamon bark pipe is 42 inches. Small pieces of bark are filled into the hollow of this tube and then left for about 4 – 7 days to dry indoors. This traditional method of preparing cinnamon quills has been handed down from generation to generation and is continued at present.
Cinnamon Products
Cinnamon comes in various forms depending on the nature of the product. It will often be cinnamon sticks or powder. Here are all the forms in which you can purchase cinnamon.
Sticks or Quills
Cinnamon sticks or quills are made from dried cinnamon bark. It has a long structure with overlapped cinnamon peeled from the inner bark.
Quillings
The broken pieces of cinnamon sticks are known as quillings. It contains pieces of different sizes and grades.
Featherings
The featherings are the pieces of inner bark obtained by scraping the small twigs. It may come from plantation shoots and contains chips of unpeelable bark.
Powder
Cinnamon powder or ground cinnamon is obtained from grinding the cinnamon sticks. Since it is in the ground form, there could be disputes about the quality of the powder. It is easy for the producer to disguise the consumers by using low-quality cinnamon for the powder.
Chips
The cinnamon chips consist of pieces obtained by beating or scraping the shoots remaining after the harvest.
Cinnamon Oil
Cinnamon oil is another main product used by people around the world for various purposes. It is an essential oil that comes in various forms such as:
- Leaf Oil: This is obtained by steam distillation of leaves and twigs remaining after harvesting. Since it is a byproduct of the industry, leaf oil is comparatively cheaper. This contains a higher amount (68 – 87%) of eugenol and a lower amount (0.5 – 1%) of cinnamaldehyde. Cinnamon leaf oil is not recommended for internal consumption.
- Bark Oil: This is obtained by steam distillation of cinnamon bark. It contains 63 – 75% of cinnamaldehyde and 2 – 13% of eugenol. Cinnamon bark oil is a very expensive essential oil due to its high quality.
Cassia Oil
There is only one type of Cassia oil since it is distilled from a mixture of various parts of the cinnamon tree. So, the quality of Cassia oil is comparatively different from the oil of Ceylon cinnamon.
Uses of Cinnamon
The main use of cinnamon is to spice up the food by adding its unique flavor. It’s a common part of the traditional Sri Lankan dishes and most other Asian dishes. Being a natural flavoring agent, it is also a major ingredient in bakery products and the food industry as a replacement for synthetic flavors. Cinnamon tea is another popular beverage consumed worldwide for its distinctive flavor and aroma. Cinnamon from Sri Lanka is used for many dessert recipes, spicy candies sauces, and even liqueur. It is also used to add flavor to hot cocoa and chocolate manufacturing.
Moreover, cinnamon has a high demand in the pharmaceutical and cosmetic industries. It is considered to have good health effects since it is high in antioxidants. It is a common ingredient in Chinese and Ayurveda medicine as well. Cinnamon is also widely used in manufacturing cosmetics, perfumes, and other scented items including candles and air fresheners.
Benefits of Cinnamon
In addition to being a spice that adds flavor to food, cinnamon offers many health benefits. Cinnamon helps in controlling blood sugar levels by reducing the levels of fasting plasma glucose.
Cinnamon contains chemical components that can reduce blood pressure. Studies show that it can notably reduce Systolic Blood Pressure (SBP) and Diastolic Blood Pressure (DBP). So, cinnamon consumption has a positive impact on the blood circulatory system
Another health benefit of cinnamon is the reduction of cholesterol levels. Various studies show that cinnamon can reduce triglyceride and LDL cholesterol (bad cholesterol) while making no difference in HDL (good cholesterol).
Cinnamon also helps to cure urinary tract infections and digestive problems. It is also used as an anti-inflammatory agent to relieve stiff joints and muscles. Cinnamon is a good pain reliever for arthritis patients. It also relieves congestion, menstrual problems, and is often used as an ingredient in curing tooth decay and gum diseases as well.
Diet plans and exercise are the main components of any plan of reducing weight. Cinnamon can be used as a stimulant to help in the process of weight loss. This happens as cinnamon prevents the increase in fat mass promoted by the high-fat sucrose (HFS) diet.
Side Effects of Cinnamon
Cinnamon is a safe spice and you will find it as a part of all the spices flavoring the traditional Sri Lankan cuisine. According to the US Department of health agency, if you use cinnamon as a supplement, it is safe to use up to 6g of cinnamon for 6 weeks or less. But since Chinese cassia contains higher concentrations of coumarin, it may cause health problems in the liver and kidneys if consumed regularly in large amounts. Cassia contains around 5 – 8% Cassia while Sri Lankan cinnamon contains only 0.004%. So, Ceylon cinnamon is the safer option if you want to consume a lot of cinnamon without causing any impact on your health. Find out more: how to eat Ceylon cinnamon.
Pregnant/ Breastfeeding Women: Consumption of Ceylon cinnamon during pregnancy or breastfeeding is likely safe, given that they take it moderately in foods. But the cinnamon intake should not exceed the normal amount used in typical dishes during these phases. No studies have shown any harmful effects of consuming high amounts of Sri Lankan cinnamon for pregnant or breastfeeding women. But it is always better to be on the safe side by consuming only minor quantities.
Surgical Patients: The blood pressure and blood glucose levels may be affected by consuming higher amounts of cinnamon. So, high cinnamon intake by patients before surgery could make it difficult to control these parameters. It is best to avoid cinnamon consumption at least two weeks prior to any scheduled surgeries to be on the safer side.
Frequently Asked Questions
Does Sri Lanka Have the Best Cinnamon?
Yes, cinnamon from Sri Lanka is considered to be the best among all other varieties. The plant Cinnamomum zeylanicum which is indigenous to the country produces this highest-grade pure cinnamon. Ceylon cinnamon is much safer with almost no risks, unlike Cassia cinnamon which should not be consumed in large quantities. So, if you are trying cinnamon as a spice or supplement, Sri Lankan cinnamon is the healthiest option.
What is Special About Sri Lankan Cinnamon?
Starting from the type of indigenous tree to the way the plant is cultured and harvested, everything makes Sri Lankan cinnamon special. The special tropical climate of the country with ideal rainfall throughout the year creates the best land for cultivation. The harvesting, peeling, and rolling of cinnamon bark in quills is done in a special traditional method that has been practiced by the native Sri Lankans over the generations.
Why is Ceylon Cinnamon Expensive?
Cinnamon from Ceylon is expensive not only because of its high quality, but because it’s difficult and costly to produce. A pound of cinnamon quills would cost around $27. Even the most experienced peelers can make only a few pounds of cinnamon quills per day.
What is Canela?
Being a major cinnamon buyer, Mexico has a wide usage and exchange of the product in the country. So, this cinnamon in the Mexican market is sometimes referred to as Mexican cinnamon or Canela. Since Mexico does not grow or produce cinnamon, this Canela is usually the cinnamon sticks imported from Ceylon.
Where to Buy Genuine Sri Lankan Products?
Sri Lanka is the exclusive producer of true cinnamon. Cassia or other types of cinnamon do not grow in Sri Lanka. So, the safest place to get pure cinnamon is Sri Lanka. But you need to be able to recognize the genuine product from inferior Cassia products in the market. So, always check the producer when purchasing cinnamon internationally. The best way is to locate a Sri Lankan spice shop in your country and buy cinnamon from them. You can also purchase it from a reputable online dealer that brings fresh products from Sri Lanka. Check the customer feedback and reviews to select a reliable site.
Conclusion
Sri Lanka is well known for the variety of high-quality spices growing on the island. This includes cardamom, pepper, cloves, nutmeg, ginger, saffron, turmeric, and various other spices that are exported to the international market. Cinnamon holds a special place among all these since Sri Lanka is the only producer of true cinnamon in the world. Having so many health benefits, pure cinnamon from Ceylon is an ideal food product that you can use to spice up your food.
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