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Cinnamon time
Sri Lanka is a major (80% of the world's output) high quality cinnamon exporter. Balapitiya famous for its cinnamon cultivation & production. We need to arrive at the cinnamon time, this being a prime time show, to see the skilled cinnamon peelers harvest this prized bark off the laurel just after the rainy season has soaked it to the skin, making it easier to peel. Like Sri Lanka's ancient art of mining gems, cinnamon-peeling too is a highly skilled technique almost unchanged over the centuries.
A cinnamon bounty to Portuguese
In 1518, when the Portuguese returned to get their teeth into the island, the annual tribute they extracted from the Sinhalese King Bhuvenekabahu for protecting his grandson Dharmapala was a hefty 110,000 kg of cinnamon bark
Ceylon Cinnamon (Cinnamomum zeylanicum) - High quality Cinnamon
The affinity between Cinnamon & Sri Lanka (Ceylon during the British & Zelon during the Dutch period) is such the botanical name of Cinnamon is derived from the Island's name during the Dutch. Cinnamon was the holy grail of European invaders of Ceylon. Sri Lanka produce high quality, sweet delicate cinnamon: peeled cinnamon sticks & highly prized cinnamon oil with its anti-fungal & anti bacterial properties. The largest importer of Sri Lankan Cinnamon is Mexico, where it is drunk with coffee & chocolate & brewed with tea. Giving flavour to curries, cappuccino, all American Apple pie, Ceylon Cinnamon is one of the rare spices that suits both palettes - Continental as well as Oriental.
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