The history of Cinnamon dates back to about 2800 B.C. Cinnamon was a precious spice in the west during 14th -15th centuries and its’ primary use was to preserve meat and to retard the growth of bacteria.   The quest for Cinnamon was a major factor which led to exploration of the world in 15th century. By that time the real Cinnamon was produced in only one place, namely in Ceylon or Sri Lanka.

 The Evidence about the Cinnamon trade in Sri Lanka back to 1518. Dutch agreement (Hanguranketha agreement) signed in 14th February 1766 between the Sri Lankan king Sri Keerthi Sri Rajasinghe and the Dutch government.

Around 1518, Portuguese traders discovered cinnamon at Ceylon, present-day Sri Lanka but by 1800, Cinnamon was no longer an expensive, rare commodity, as it had begun to be cultivated in other parts of the world. When Cinnamon trees dwindled in the jungles because of excessive peeling, the Dutch took measures to cultivate Cinnamon. By 1794, there were 609 million Cinnamon trees in southwest Sri Lanka. “By the end of the Dutch rule, there were massive commercial plantations of Cinnamon along the coast. When the British occupied the island in 1815.This  Cinnamon is originally grown wild in central hill country of Sri Lanka.

The trees grow as leafy bushes, usually reaching a maximum of 3 m (10 ft) in height. They are first harvested at 3 years old and continue producing well for 40–50 years. Small side branches (1.5–5 cm; ½” to 2″ in diameter) are removed from the trees. The outer bark is removed and processed into mulch. Twigs, leaves and berries (seeds) are crushed to make cinnamon oil, a less valuable byproduct. The inner bark of the branches is loosened by being rubbed with a brass rod. The bark is then split with a brass or stainless-steel knife and peeled off as intact as possible. Long, full ‘quills’ of cinnamon are more valuable than broken pieces. These quills are then dried over several days in the shade, then in darkness. All this work is done by hand by experienced workers; this is the most expensive part of producing cinnamon spice. Finally, the dried bark is cut into sticks or ground into powder for sale to consumers.

• Cinnamomum verum (Cinnamomum zeylanicum, also called true cinnamon tree or Ceylon cinnamon tree) is a small evergreen tree belonging to the family Lauraceae, native to Sri Lanka.

  Cinnamomum verum trees are 10–15 meters (30–50 feet) tall. The leaves are ovate-oblong in shape and 7–18 cm (3–7 inches) long. The flowers, which are arranged in panicles, have a greenish color and a distinct odor. The fruit is a purple 1 cm (½”) drupe containing a single seed.

  Cultivation

  The old botanical synonym for the tree, Cinnamomum zeylanicum, is derived from Sri Lanka’s former name, Ceylon. Sri Lanka still produces 80–90% of the world’s supply of Cinnamon verum.

  There are several different cultivars of Cinnamomum verum based on the taste of bark.

  • Pani-Miris Kurundu
  • Miris Kurundu
  • Sevel Kurundu
  • Weli Kurundu
  • Thiththa Kurundu
   

  Interesting facts about Ceylon Cinnamon

  1. Color – Light brown Color,
  2. Formation – Several layers of fold like a cigar,
  3. Texture- Soft and fragile. Easy to break,
  4. Flavor & Aroma- Sweet flavor. Soft aroma,
  5. Composition-0.004% of Coumarin, Use- Safe for prolonged use.
  6. Origin- Sri Lanka

• lowers blood pressure
• lowers LDL cholesterol (the bad cholesterol), total cholesterol and triglycerides
• has a regulatory effect on blood sugar levels, making it particularly helpful for people with type 2 diabetes
• has an anti-clotting effect on the blood
• inhibits bacterial growth and food spoilage when added to food, making it a natural food preservative
• boosts cognitive function and memory when inhaled
• serves as a source of manganese, fibre, iron and calcium
• the combination of calcium and fibre in cinnamon can help to remove bile, which prevents damage to the colon and protects it from colon cancer
• stops the growth of bacteria and fungi (such as the common yeast, Candida)
• prevents inflammation that causes arthritispain, liver disease, and increases the risk of heart disease

Cinnamon has numerous medicinal properties that can help with a variety of health issues. It prevents heart attacks and other heart diseases, in addition to its beneficial effects on insulin resistance and ability to lower blood sugar levels. potential clients, and help convince the visitor that you are a good fit for them.

out your business, build trust with potential clients, and help convince the visitor that you are a good fit for them.