Ceylon Cinnamon

Why Choose Ceylon Cinnamon?

Ceylon cinnamon is known as ‘true cinnamon’ and ‘pure cinnamon’. It is obtained from the bark of Cinnamonum zealanicum, which is an evergreen plant native to Sri Lanka (Ceylon). The 90% of world production of true cinnamon originates from Sri Lanka. The unique method of processing and curing of cinnamon entices the characteristic flavor of cinnamon production of other countries, such as Cassia cinnamon.

The Ceylon Spices


Regarded as King of Spice, pepper is a popular type of spice worldwide. Piper nigrum is the tree that produces black pepper. White pepper is produced by soaking and later drying ripe corns in the sun, while black pepper is a product of dried green berries.Pepper powder exists as partner for salt on European tables for hundreds of years. Unlike the pepper produced in other countries, Ceylon pepper produces a unique pungent flavor and aroma, and is mostly used in salty foods.


Although it may seem small, cloves is a very powerful type of Ceylon spice that is best used in both sweet and saline foods. Cloves are the products of the dried unopened flower buds of the Eugenia caryophyllus tree.As compared to other countries in the world producing cloves, this one surpasses all, attributing to its richness in oil. What makes Ceylon cloves tick besides oil are its flavor and odor


Popularly known as the Queen of Spices, the use of cardamom has increased in the food industry. Cardamom is dried fruit of the small shrub named herbaceous perennial elettaria cardamomum. Confectioneries and baked products use cardamom as an ingredient because of its strong flavor. Sri Lanka exports light green variation of cardamom. This important Sri Lankan spice is grown in plantations known as the ‘Spice Forests’.

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