Cinnamon is the most important and valuable spice produced in Sri Lanka. Before the advent of modern food preservation technology Europeans used Cinnamon with Pepper to preserve meat products. Cinnamon is used in bakery products, Asian foods and flavoured tea for its distinctive aroma & flavour. With growing concern on health hazards associated with synthetic flavouring agents used in the food industry, there is an increasing preference for natural flavours worldwide.

The Ceylon Cinnamon belongs to the family Lauraceae and it contains about 250 species and subspecies. ‘Ceylon Cinnamon’ (Cinnamomum Zeylanicum Blume) and Cassia are the more important ones that are traded in the international market. Cassia originated from different sources such as China, Vietnam region, Java region, Indonesia and India. ‘Ceylon Cinnamon’ referred to as “sweet cinnamon” and “true cinnamon” is considered superior to the variety known as Cassia.

The unique method of processing and curing cinnamon entices the characteristic Flavour of Cassia. The preparation of Cinnamon quills involves a combination of art and skill unique to Sri Lanka and has been handed down from generation to generation over centuries. Value-added Cinnamon products such as Cinnamon oil, Cinnamon powder and Tablets are also produced and exported to a large number of countries.