Sri Lankan cinnamon – By eLanka
Sri Lankan cinnamon, known as Ceylon cinnamon, has a rich and storied history that dates back thousands of years. Here are some key points in the history of Sri Lankan cinnamon:
Ancient and Medieval Periods
- Ancient Trade: Ceylon cinnamon has been a prized commodity since antiquity. It was known to traders from Egypt, China, and Arabia. The ancient Egyptians used cinnamon in their embalming process and as a flavoring in food and drink. It was also highly valued in Roman and Greek cultures.
- Arab Traders: For centuries, Arab traders controlled the cinnamon trade, keeping the true source of cinnamon a closely guarded secret from European markets. They transported it via long overland routes to the Mediterranean, where it was distributed throughout Europe.
Colonial Era
- Portuguese Era (1505-1658): The Portuguese arrived in Sri Lanka in the early 16th century. They quickly recognized the value of cinnamon and established a monopoly over its trade. The Portuguese enforced strict control over the cinnamon plantations and trade, often employing brutal methods to maintain their hold.
- Dutch Period (1658-1796): The Dutch East India Company (VOC) seized control of Sri Lanka from the Portuguese in 1658. The Dutch further developed the cinnamon industry, organizing plantations and enhancing cultivation techniques. They also expanded cinnamon’s global market.
- British Rule (1796-1948): The British took control of Sri Lanka in 1796. They continued to cultivate and export cinnamon but also diversified the island’s economy by introducing tea, rubber, and coffee plantations. During British rule, Ceylon cinnamon remained a significant export product.
Modern Era
- Post-Independence (1948-Present): After gaining independence in 1948, Sri Lanka continued to produce high-quality cinnamon. Today, Sri Lanka is the largest producer and exporter of Ceylon cinnamon, known scientifically as Cinnamomum verum. The country’s cinnamon industry remains a crucial part of its economy, employing thousands of people and contributing significantly to its export revenue.
Cultural and Economic Impact
- Cultural Significance: Cinnamon holds a place of cultural importance in Sri Lanka, often used in traditional medicines, culinary practices, and rituals. It is celebrated for its health benefits and aromatic properties.
- Economic Importance: Sri Lanka’s cinnamon industry supports a large number of smallholder farmers. The global demand for Ceylon cinnamon, known for its delicate flavor and health benefits, continues to grow, ensuring its ongoing economic relevance.
Unique Characteristics
- Quality and Flavor: Ceylon cinnamon is distinguished from other varieties (such as Cassia cinnamon) by its lighter, sweeter flavor and superior quality. It contains lower levels of coumarin, a compound that can be harmful in large doses, making it a healthier option.
- Cultivation Practices: The traditional methods of harvesting and processing cinnamon in Sri Lanka, passed down through generations, contribute to its high quality. The inner bark of the cinnamon tree is carefully peeled and dried into quills, a process that requires skill and expertise.