If there is a spice that Sri Lanka is particularly famous for, it’d undoubtedly be Cinnamon. 'Ceylon Cinnamon’ is world-renowned for its notable qualities such as unique flavour, colour and aroma in comparison with Cassia. It has been a major spice in Sri Lanka culture for years as a food preservative and later for its natural flavouring properties.
These thin brown pieces of bark emanate a sweet fragrance and are commonly found in bakery products, flavoured teas or meat preservation. It is not only an excellent elevator but also an acknowledged health blessing as it possesses medical properties to treat chronic diseases such as diabetes and cancer. It also contains some anti-inflammatory properties.
As Sri Lanka's most important spice export Ceylon Cinnamon not only sees exports in its natural form but is also processed into tablets, powder or essential oils to be exported to major markets, the value and importance placed on Ceylon Cinnamon rank Sri Lanka as the source for 90% of the true cinnamon exported around the world.