The history of Ceylon cinnamon, also known as Sri Lanka cinnamon, is deeply intertwined with the rich cultural heritage of the island nation. Sri Lanka has been recognized as the traditional home of cinnamon for centuries.

The story of Ceylon cinnamon dates back thousands of years, with records indicating its usage as early as the ancient Egyptian civilization. Traders from various parts of the world, including Arab merchants, were captivated by the unique flavour and aroma of Ceylon cinnamon, establishing lucrative trade routes with Sri Lanka to acquire this prized spice.

During the colonial era, European powers such as the Portuguese, Dutch, and British sought to gain control over the cinnamon trade due to its immense value. The Portuguese were the first to colonize Sri Lanka in the early 16th century and monopolize the cinnamon trade. However, their dominance was later challenged by the Dutch, who established a cinnamon monopoly in the 17th century and introduced plantation-based cultivation methods.

With the arrival of the British in the 19th century, the cinnamon industry underwent further transformation. The British administration implemented reforms to enhance cinnamon production and quality, ensuring the longevity of Ceylon cinnamon’s reputation as the finest in the world. The spice became a prominent export commodity, contributing significantly to the island’s economy.

Today, Sri Lanka remains a key producer and exporter of Ceylon cinnamon, continuing its legacy as the pinnacle of cinnamon quality. The country’s unique climate, fertile soil, and skilled cultivation techniques contribute to the superior flavour, aroma, and texture of Ceylon cinnamon. This coveted spice continues to be cherished globally for its unparalleled taste, making it a cherished ingredient in culinary traditions and a source of pride for Sri Lanka.