The Journey of Ceylon Cinnamon: From Bark to Export

Ceylon cinnamon, often hailed as the “true cinnamon,” is more than just a spice—it's a story of tradition, craftsmanship, and global legacy. Grown exclusively in the tropical climate of Sri Lanka, Ceylon cinnamon embarks on a remarkable journey from humble bark to an internationally prized export. This journey, rooted in centuries of heritage, involves careful cultivation, artisanal harvesting, and meticulous preparation before it reaches spice racks and gourmet kitchens around the world.

CEYLON CINNAMON DEEP DIVE

8/2/20252 min read

The journey of Ceylon cinnamon from bark to export involves a traditional, skilled, and carefully timed process deeply rooted in Sri Lankan heritage:

Harvesting:

Cinnamon is harvested twice a year, right after the monsoon seasons (May-August and December-January), when increased moisture makes the bark easier to peel.

Harvesters cut mature cinnamon shoots (3-5 cm diameter sticks with brown bark) early in the morning at a 45-degree angle using curved knives, leaving some immature shoots to grow for future harvests.

The cut branches are collected and transported to peeling sheds promptly because the bark must be peeled the same day for quality.

Peeling and Processing:

The harvested branches first have their outer bark scraped off using specialized curved knives called Keththa and Kokeththa.

Skilled cinnamon peelers then loosen the inner bark by rubbing the sticks with a brass rod until sap oozes, signaling readiness for peeling.

Using a small pointed knife (Sawthtuwa), two longitudinal incisions are made along the stick to carefully separate the inner bark in long sheets without damage. This bark is peeled off to form the cinnamon quills.

When the diameter permits, the bark can be divided into multiple strips to maximize yield.

Quill Formation and Drying:

The long peeled bark curls naturally into quills as it dries in the shade on racks for several hours (2-7 hours depending on moisture and season). Quills are typically about one meter long.

Smaller bark pieces are packed inside the hollow quills to maintain shape and aroma during drying.

After drying, quills are bundled, graded, and prepared for packaging.

Quality Control and Export:

Finished quills are checked for moisture content, aroma, color, and purity according to strict quality standards.

Sri Lanka remains the leading global producer, exporting over 90% of the world’s true cinnamon, prized for its delicate flavor and aroma.

This traditional harvesting and processing method is labor-intensive and requires highly trained peelers, often from families who have practiced the craft for generations. The entire process-from selecting the right branches to kiln or shade drying the cinnamon quills-preserves the unique qualities that make Ceylon cinnamon (“true cinnamon”) so renowned worldwide.

In summary, Ceylon cinnamon's journey from bark to export is a carefully managed cycle of seasonal harvesting, artisanal peeling with specialized tools, natural quill rolling, drying, and rigorous quality control-all integral to Sri Lanka's cultural and economic heritage.

This traditional craft melds environment, skill, and care to produce cinnamon that is highly valued globally for its purity and distinctive flavor.