History of Cinnamon

Ceylon Cinnamon also known as True Cinnamon, well known to the locals as “Kurundu”, originates from a plant named Cinnamomum verum/Cinnamomum zeylanicum belonging to the lauraceae family. Ceylon cinnamon comes from the inner bark of the evergreen tree native to Sri Lanka. It can grow to a height of 8-20 meters.

The inner bark of the cinnamon tree is cut, peeled, layered and rolled into form the cigar like cinnamon sticks or quills. The preparation of Cinnamon quills involves a combination of art and skill which is unique to Sri Lanka and has been handed down from generation to generation over the centuries. The quills are of a lighter brown, soft in texture and have a sweet aromatic smell.

The cinnamon bark and leaves are steam distilled into producing Ceylon Cinnamon Bark Oil and Ceylon Cinnamon Leaf Oil. Numerous other Ceylon cinnamon infused by products such as Cinnamon balm, Cinnamon candles and Cinnamon incense sticks, Cinnamon tea add more value to the spice.

Cinnamon holds a strong position as one of the first traded spices in the ancient world of spices. The use of cinnamon can be traced back to as early as 3000 BC where the ancient world considered it a luxury spice.

In Egypt, cinnamon was a considered a status symbol for ancient Egyptians as they used it in their perfumes. The Greeks considered it a medicine. In the 13^th century Sinhalese kings established economic ties with countries to export it. In the 10^th century Arab merchants traded Ceylon cinnamon to Europe along with other spices making the island an important hub in the Indian Ocean trade.

Ceylon Cinnamon is a widely used spice principally as a flavoring material in cuisines around the world in range of desserts, chocolate, spicy candies, tea, hot cocoa and liqueurs. In the Middle East, it is often used in savory dishes of chicken and lamb. In the United States, cinnamon and sugar are often used to flavors cereals, bread-based dishes, and fruits, especially apples; a cinnamon-sugar mixture is even sold separately for such purposes.

• Culinary – for use in cooking and baking
• Medicinal – for treatment of medical conditions in traditional and modern medicine
• Cosmetics – used in perfume, toothpaste, scrubs, packs

GRADE	DESCRIPTION
ALBA	A very slim Ceylon Cinnamon stick with a blemish free beautiful shape, an ultra-refined taste and aroma Max Diameter – 6mm Number Quills per kg – 45
C5 SPECIAL	Slim, tightly packed layers with a deep rich color with a few surface blemishes and sweeter taste Max Diameter – 10mm Number Quills per kg – 30
C5	Slightly thicker and slightly less tightly packed than C5 special, a deep rich color with a few surface blemishes Max Diameter – 12mmNumber Quills per kg – 27
C4	A medium quality Ceylon Cinnamon stick, still slightly yellow Max Diameter – 16mm Number Quills per kg – 22
M5 SPECIAL	Has more surface blemishes, brown in color Max Diameter – 16mm, Number Quills per kg – 22
M5	Rough appearance and brown in color Max Diameter – 18mm Number Quills per kg – 20
H1	Made from the rough Cinnamon Bark Max Diameter – 23mm Number Quills per kg – 10
H2 SPECIAL	Rough in appearance and brown in color Max Diameter – 25mm Number Quills per kg – 9
H2	Golden yellow cinnamon sticks Max Diameter – 32mm Number Quills per kg – 7
H3	Rough in appearance and brown in color Max Diameter – 38mm Number Quills per kg – 6