Commercially speaking Brazil, India and the Carribean islands grow and export cinnamon off the Ceylon Cinnamon tree. However, Sri Lanka is one of the largest producers of Ceylon Cinnamon as it is an herb, an ingredient for perfume and a spice from a local perspective. From its beginnings in the hill country, cinnamon has now made its way into coastal areas and resides happily in plots of land adjacent to a Kalutara resort as well as it does in gardens in Matale and Belihul Oya. Hence, don’t be surprised if your guided tour during your stay at AVANI Kalutara includes a visit to a cinnamon cultivation as it is probably a short drive away.
Typically it is best that cinnamon is grown in areas where there is sufficient rainfall but where the land is not waterlogged. The trees or more so the bushes; since they are trimmed and maintained at low heights to assist in harvesting generally prosper when there is ample shade. It is a unique oil that exists in the bark of these trees that makes cinnamon so special. When grown under the necessary conditions, the output of the cinnamon bush is considered to be at its peak. Skilled labour is employed to peel the barks off the cinnamon trees soon after the rainy season, as that is when the barks peel off better.
The cinnamon bark then needs to be dried completely, which is when these flat pieces of brown bark start curling in to what is called a quill. The cinnamon quills are then cut into shorter pieces making them handy for packing and selling. As an alternative, the peeled cinnamon bark is crushed into a powder as opposed to the quills such that they may be used in cooking or for scenting bath products.
Caleb Falcon is a travel writer who specializes in writing content based on the many exciting world adventures that await intrepid travellers.