Sri Lanka produces the finest quality cinnamon in the world.
Whilst India, China and Malaysia grow a form of cinnamon called Cassia in larger commercial quantities, genuine Ceylon Cinnamon only grows in Sri Lanka.
Ceylon cinnamon contains all of the health-promoting properties of cinnamon with none of the toxic properties, which is why it’s the healthiest type of cinnamon.
When a cinnamon tree is around two years old, cultivators cut back the plant to the size of a stump and cover it with soil. This technique causes it to grow like a bush, with new shoots emerging out of the sides by the following year. It’s these shoots that are used to make cinnamon.
Once cut, the shoots are stripped of the inner bark, and used to make cinnamon quills. The peels are set out to dry in the sun and as they dry the bark naturally curls into quills (sticks).
Once dried, the quills are cut into sticks and packaged.
Cinnamon oil can be extracted from either the leaves or the bark of the Cinnamon plant. Cinnamon leaf oil is extracted using steam distillation and water distillation.
The leaves harvested from the trees are left to be dried for several days, before being water steam distilled to extract the oil from the leaves.