There is nothing more truly Sri Lankan than Cinnamon. Cinnamon is native to Sri Lanka’s highlands and became widely distributed throughout plantations of Southeast Asia due to its high value as a spice. Sri Lanka has been supplying the world with its finest cinnamon
for over two thousand years. 

Although cinnamon is produced in many geographical regions, there is a delicate taste, sweetness and intense aroma
unique to Sri Lankan cinnamon. 

The production of cinnamon involves layering the inner bark of the cinnamon to form the quill commonly known as the cinnamon stick.
This process requires great skill and precision that can only be managed by a highly trained hand.

Cinnamon has long been identified for its medicinal properties, especially its effectiveness in managing insulin levels in the blood. Cinnamon is also one of nature’s strongest antiseptics and is used to treat many acute and chronic conditions.
Long-term use of cinnamon is known to reduce inflammation. 

Most of all Cinnamon is used for its unique flavour and fragrance.