Ceylon Cinnamon

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Organic Ceylon Cinnamon

Just like tea or infusions, the requirement for spices in world cuisines is firm. Cinnamon, Black Pepper, Cloves and Cardamoms are known as the world’s best spices.

Ceylon spices possess antioxidant properties, helps immunity development. Long term use of spices in food or as infusions in hot water was traditionally used to control blood sugar and cholesterol levels, asthma, arthritis, prevention of cancer and the immunity system strengthening can uphold community resistance against diseases caused by virus & bacteria.

Ceylon cinnamon is the “true” cinnamon of the world. Other look-a-like product is called “Cassia”. It is significantly lower in price compared to true cinnamon and it is the most common product in the market. 90% of true cinnamon grows only in Sri Lankan soil and is expensive due to natural plantation method and unique processing technique. The most important difference between Ceylon & Cassia is that Cassia has high levels of Coumarin, which is toxic to the liver. Even small quantities of coumarin can contribute to liver damage. Cinnamon that you find in the grocery store is usually Cassia. Though it is called “Cassia Cinnamon”, the real name is “Cassia”. The name “Cassia Cinnamon” is used as a marketing twist against True Ceylon Cinnamon. The flavor & aroma of Ceylon cinnamon is sweeter and superior than Cassia.

Brief History

True Ceylon Cinnamon has flavored the most exotic recipes, healed many an ailments and fascinated the world of perfumes, throughout a history beyond 5000 years. Cinnamon is recorded in the Pen Ts’ao (worlds’ 1^st book of medicines) of Emperor Shennong (2700BC) under the name of ‘kwei’ as a tranquillizer, energizer, and as being good for stomachaches, depression and weak heart.

Bible registers the spice under the name of ‘quesiah’. In Exodus, God has told Moses to take myrrh, cinnamon, olive oil and bulrushes from Egypt. Moses has used it for his anointing oil. Egyptians used it to keep wide spreading diseases away, and in embalming mummies because of pleasant odors and its preservative qualities. In fact, the word ‘Cinnamon’ is derived from the ancient Hebrew word Kinnämön. Roman Emperor Nero had burnt a years’ worth supply of cinnamon at the funeral of his wife Poppaea Sabina.

Arabians held a monopoly in Cinnamon trading for 3000 years (1500BC – 1500AD) at the great city of Constantinople and supplied to Greeks, Romans, and Egyptians. Herodotus (484BC-425BC) records about the crafty marketing techniques of Arabians, keeping the origin of cinnamon a safe secret. Having bought it from Arabs, Venetians of Italy traded across Europe for use in perfumes and as winter food preservation.  Italians called it Cannella as they pictured quills as canons, which became Kaneel in Dutch and Cannelle in French.

Organic Ceylon Cinnamon Quills (Sticks)

Ceylon Cinnamon Sticks (Also named Quills) are categorized according to the diameter of the cross section. In summary when the stick is like a pencil it is called as “Alba”. When the stick size gets closer to the size of a thumb, it falls into the category of “C5 or C4”. When the size of the stick is bigger as a broom stick it is categorized as “H1 & H2”.

Therefore the categorization of Alba, C5 special, C5, C4, M5, M4, H1, H2 is purely based on size of the stick and it is not about the quality, taste or fragrance. But there is a difference in sweet taste and aroma according to the place where cinnamon grows in Sri Lanka. Similar to Ceylon Tea. The Ceylon Cinnamon in Rathnapura, Hikkaduwa, Galle, Gampaha, Matara, Kandy, Matale differ in characteristic taste.

Cinnamon Quilling /Chips/ Featherings

Quilling

Quillings are the breaking and falling apart pieces in the process of Ceylon Cinnamon Stick making, cutting and in the activity of bailing bundles of sticks.

Quillings No.1 – Large sized parts of broken pieces

Quillings No.2 – These are the smaller parts of broken pieces

Cinnamon Chips

Some cinnamon trees get mature. When we try to peel out the inner bark from these mature trees it does not come off smoothly. So the inner bark is peeled or chipped out with a higher effort to remove. In this process, parts of outer bark also chips out. These chipped out tiny pieces are called Cinnamon chips and are a bit sour-woody in taste compared to the sweet taste of tender cinnamon bark.

Cinnamon Featherings

These are pieces of inner bark obtained by scraping small twigs and stalks Cinnamon trees.

Organic Cinnamon Powder (Ground)

Ground Ceylon Cinnamon or the cinnamon powder can be made by using 3 materials.

1. Premium Cinnamon Powder (Gold Color) – This is made by crushing and grinding cinnamon quills & quillings
2. Medium price range Cinnamon Powder (Brown) – Made by grinding cinnamon featherings
3. Budget range Cinnamon Powder (Dark Brown) – Made by grinding mature cinnamon chips

Organic Cinnamon Oil

Cinnamon Bark Oil

Cinnamon essential oil is made from the inner bark of the tree. It is called Cinnamon bark oil and it is a luxury product used for perfumes, aroma therapy, diffusers, massage, in bath, moisturize skin and enhance tone and many more applications.

Cinnamon Leaf Oil

The Cinnamon tree leaves are distilled to make cinnamon leaf oil. It is used for disinfectants, cleaning, sanitizer applications.