Ancient trade records and seafaring chronicles speak of cinnamon being ferried across the seas to Egypt, Rome and China, once considered more precious than gold. Arab traders guarded its origins for centuries, spinning myths to protect its source. But it was always Sri Lanka, then Ceylon, where the true cinnamon tree grew natively and abundantly. Colonial powers including the Portuguese, Dutch and British each sought to dominate the cinnamon trade, drawn by its rich aroma and immense value.

Today, Sri Lanka continues to produce over 90 percent of the world’s authentic Ceylon Cinnamon, preserving a legacy shaped by centuries of cultivation, care and craftsmanship. Unlike the more common cassia variety, Ceylon Cinnamon is delicate and complex, with soft citrus notes, floral sweetness and a warm, lingering spice. Its fragrance is unmistakable, subtle and soothing.

Harvesting remains a time-honoured skill passed down through generations. Cinnamon is carefully stripped by hand, rolled into slender quills and sun-dried using artisanal methods that have remained unchanged for centuries.

More than just a culinary treasure, cinnamon scents temple offerings, enriches festive sweets and plays a vital role in Ayurveda. It is also a symbol of sustainability and rural livelihood. With growing demand for organic and ethical practices, many Sri Lankan farmers continue to grow cinnamon in traditional ways, with care and without compromise.

Among those championing the integrity of Ceylon Cinnamon is Dilmah, whose cinnamon is handpicked, authentically sourced, and crafted to embody the island’s rich terroir. From its signature teas to gourmet innovations, Dilmah celebrates cinnamon not just as an ingredient, but as a story of provenance, purity and purpose.

To experience Ceylon Cinnamon is to engage with a story of heritage, resilience, and island pride. Layered, aromatic, and timeless.