Ceylon Cinnamon (Cinnamomum zeylinicum) is a legendary spice that is enveloped in myth, mystique and excitement. This amazing and intriguing spice goes back thousands of years, as early as 2000 BC when it was prevalently used as an aromatizing agent. It is widely believed that the Arabs were mainly responsible for the Cinnamon trade, who preserved its monopoly until the European explorers set out to discover Cinnamon for themselves.
In 1518 the Portuguese traders discovered the rare spice growing profusely on a tiny island called Ceylon, now Sri Lanka situated in the Indian Ocean. Thereafter the Dutch in 1638 after defeating the Portuguese gained control of the valuable Cinnamon trade in Ceylon before the island was taken over by the British in 1784. It can be summarized to one important thing, Pure Ceylon Cinnamon, now acknowledged as True Cinnamon and certainly the finest on earth has been right throughout the ages cynosure and inspiration of many a nation if not the whole world.
Ceylon Cinnamon, which is indigenous to Sri Lanka, belongs to the Lauraceae family, a perennial evergreen tree that grows to heights of 10-15 meters. The woody outer bark of the tree is peeled physically, bruised to loosen the aromatic inner bark, exercising an exclusive processing method ethnic to Sri Lanka, which is then rolled into quills before it is dried and processed for export.
Today Sri Lanka is the world’s largest producer of true Cinnamon amounting close to 70% of the global production. Cinnamon plantations amounting to 31,000 hectares, actively involving close to 260,000 families engaged in the cultivation and processing of this valuable commodity, with the total native beneficiaries amounting to over 1 million; while commanding approximately 85% of the world market share for true Cinnamon. Adding to the country’s Cinnamon produce, even though in a minor way are the smaller spice gardens of smallholder cultivators, whose livelihood is Cinnamon cultivation. Coming straight from the Cinnamon plantations of Sri Lanka, the Cinnamon is freshly hand harvested, with its unique taste and aroma
intact and most importantly has greater nutritional value than those brought from unknown destinations, stored for long periods and then marketed for sale.
The more expensive Ceylon Cinnamon with its mild, sweet flavour is valued for its unique characteristics, which has made it the celebrity it is today.
Ceylon Cinnamon is traditionally used as a food preservative, home remedy for various illnesses and a spice and flavouring agent in cooking. As a result of intense study & research concerning the goodness of Pure Ceylon Cinnamon many innovative and interesting products have been developed. High on the popularity list are pharmaceutical products and cosmetics followed closely by Cinnamon tea, Cinnamon Chocolate, Chewy Cinnamon honey sticks, Cinnamon drink, Cinnamon powder and Cinnamon paste. However Pure Ceylon Cinnamon is now being engaged in producing new and innovative products such as Cinnamon candles, stationery, cards, bags, pencils and toothpicks. Pure Ceylon Cinnamon is available in different forms such as Cinnamon quill, bales, flakes, powder, leaves and essential oils and also as value added products.
Physical Properties Pure Ceylon Cinnamon (Cinnamomum zeylinicum) is light brown in colour, sweet in taste, pleasantly aromatic, appears soft to the touch and is thin and malleable with many enclosed layers that fill the inside of the Cinnamon stick. While Cassia (Cinnamomum aromaticum) also known as Chinese, Vietnamese or Indonesian Cinnamon, is hard in texture and not easily broken, strong spicy flavour, overpowering aroma and slightly bitter taste, dark brown or reddish in colour, coarse appearance with only one fold and hollow cavity.
Chemical Properties Studies show that Pure Ceylon Cinnamon has very low levels of coumarin and is within safe limits recommended by FAO/WHO guidelines. Cassia has higher levels of coumarin, a substance if exceeds the threshold limits and when taken over a long period of time can have toxic effects on the body. The coumarin content in Pure Ceylon Cinnamon is only 0.0004% as against 5% found in Cassia.
Pure Ceylon Cinnamon in traditional Ayurvedic medicine is believed to be a remedy for respiratory, digestive and gynaecological ailments. It contains essential nutrients such as calcium, iron and manganese, all vital medicinal ingredients in addition to having high antioxidant properties that can inhibit free radicals that contribute to many diseases such as cancer, cardiac and macular degeneration with effects on Alzheimer’s disease, blood pressure, diabetes and lipid amongst many others. It is also known to have anti- microbial properties and anti-parasitic effects.
It is important to be able to recognize and identify true Cinnamon from other varieties found in the world market because nothing compares or can take the place of the authentic thing.
We usually encounter two types of Cinnamon, namely Pure Ceylon Cinnamon also known as “Real Cinnamon” and Cassia also known as Chinese, Vietnamese or Indonesian Cinnamon.
Pure Ceylon Cinnamon is known to have very low levels of coumarin and is within safe limits recommended by FAO/WHO guidelines. Cassia has higher levels of coumarin, a substance when exceeds the threshold limits and taken over a long period of time can have toxic effects on the body. The coumarin content in Pure Ceylon Cinnamon is only 0.0004% as against 5% found in Cassia.
Characteristics of Pure Ceylon Cinnamon or True Cinnamon (Cinnamomum zeylinicum)
Characteristics of Cassia (Cinnamomum aromaticum)
Probably not because most Cinnamon found in the market today is not true Cinnamon but Cassia, and as Cassia is available widely and in large quantities relative to True Cinnamon. More so because True Cinnamon products are far more expensive than products made from Cassia; the odds are that the Cinnamon in your hands is not the true thing. Mainly because of the price difference the tendency to purchase Cassia instead of True Cinnamon is greater, sometimes being mislead to think that its True Cinnamon or just being content with cheaper substitute to the real thing. A good example would be True Cinnamon Bark Oil, which is far superior in quality and goodness and understandably 3-4 times more expensive than the cheaper substitute Cassia Bark Oil, which unfortunately is commonly marketed as Cinnamon oil.
If you’re wondering how to get your hands on to some Pure Ceylon Cinnamon products, then stop deliberating. Get in touch with us and you will not be disappointed. We assure you that all Ceylon Cinnamon exported by us are of the highest quality, available in various grades and from the origin itself, pure and fresh. Most importantly the factories are HACCP certified confirming to international food safety regulations and comes stamped with the ‘Pure Ceylon Cinnamon’ logo, the premier trademark for the finest Ceylon Cinnamon. Remember your only assurance is buying from a trusted source!
By Saman Kasthurirathne
Health Ingredients Ceylon Pvt Ltd