Cinnamon has factored into the lives of humans for thousands of years. There are mentions of cinnamon being used by the ancient Egyptians and references to it even in the Bible. Throughout history it has had a wide variety of uses from appearing in funeral rituals to flavouring food.
The island of Sri Lanka, which was formerly known as Ceylon, produces a large majority of ‘Ceylon cinnamon’, which is believed to be the most superior variety. It is also grown in neighbouring India, Brazil and the Caribbean Islands. Cassia cinnamon, a more common but lower grade type, is grown in Indonesia, Vietnam, China and Myanmar. Cinnamon in Sri Lanka is commercially cultivated in Ratnapura, Negombo, Matara and Kalutara. Resort towns along the coast are the best locations for observing the production process of this exotic spice. The abundance of beachfront properties like AVANI Kalutara Resort indicate the town is set up to cater to tourists and tours of cinnamon manufacturing factories can easily be facilitated.
The cinnamon tree is allowed to flourish for about two years, then farmers cut it down to a stump, this is known as coppice. The stump is heaped over with soil and the plant is manipulated into a bush. A year later new shoots will take shape. It is from these shoots that cinnamon is produced. The shoots are cut, then stripped of their bark and the peel is sun dried. Several pieces of cinnamon bark are rolled tightly together to form a long narrow, cylindrical shape known as a cinnamon quill. The process is unique to Sri Lanka. Quills are made from the best quality cinnamon and leftover pieces of bark are sold as chips, quillings, featherings or ground into powder.
Catalina Forbes is a travel writer who bases her content on many thrilling escapades experienced across the world.
