The GOLDEN-BROWN SPICE
Nicola Jayasundera traces the journey of Ceylon cinnamon from ancient spice routes to modern kitchens where Sri Lanka’s treasured aromatic bark inspires flavours and culinary innovation
For centuries, the aroma of cinnamon has been intertwined with Ceylon’s – and later Sri Lanka’s – identity. Once sought after by kings, explorers and traders around the world, Ceylon cinnamon remains one of the island’s most celebrated culinary treasures.
Known for its delicate sweetness, warm fragrance and refined flavour, true Ceylon cinnamon has earned a place not only in traditional Sri Lankan cooking but also in contemporary cuisine, artisanal creations and global gastronomy.
From many a humble kitchen to fine dining restaurants, cinnamon is more than a spice – it’s a story of heritage, craftsmanship and flavour.
FROM BARK TO SPICE
Unlike the stronger and more pungent cassia varieties seen around the world, authentic Ceylon cinnamon comes from the inner bark of the Cinnamomum verum tree, a species native to Sri Lanka. Cultivated mainly in the island’s southern regions, the harvesting of cinnamon remains a skilled craft passed down through generations.
The process begins with carefully selected cinnamon trees. Skilled peelers remove the outer bark before delicately extracting thin layers of the inner bark. These layers are then rolled into quills, dried naturally and graded according to quality.
This meticulous process gives Ceylon cinnamon its signature characteristics – a light golden-brown colour, multiple delicate layers, and a complex flavour profile with floral, citrus and subtle sweet notes.
SRI LANKAN CUISINE
Cinnamon works quietly in the background, and adds depth and balance to both savoury and sweet dishes.
A single stick is an essential ingredient in many traditional curries where it’s tempered with curry leaves, cardamom, cloves and other spices to create layers of aroma. It is also a key element in yellow rice where its warmth complements ingredients such as saffron, coconut and herbs.
Cinnamon’s gentle sweetness enhances flavours without overpowering them, and is found in Sri Lankan sweets such as kaevum and aluwa, as well as coconut based desserts and spiced beverages.
BEYOND THE KITCHEN
Today, Ceylon cinnamon is finding new expression in kitchens around the world. Chefs are using it in innovative ways by infusing it into cocktails, pairing it with chocolate and coffee, incorporating it into savoury marinades and experimenting
with ‘spice forward’ desserts.
The global movement towards authentic, traceable ingredients has also renewed interest in traditional spices. Ceylon cinnamon is a product shaped by Sri Lanka’s landscapes, communities and centuries old expertise.
From a fragrant curry simmering in a Sri Lankan home to a contemporary dessert at an international restaurant, this aromatic bark continues to carry the flavours of the island across borders.
Cinnamon spiced
Pumpkin Soup
A refined starter that blends Sri Lankan
spice traditions with modern comfort food
INGREDIENTS
500g pumpkin (cubed)
2 cups vegetable stock
2 garlic cloves
1 onion (chopped)
1 inch ginger
1 Ceylon cinnamon stick
½ tsp ground cumin
½ tsp chilli flakes
½ cup coconut milk
salt and pepper
pumpkin seeds (for garnish)
PREPARATION
• Sauté the onion, garlic and
ginger until fragrant.
• Add cinnamon, cumin and chilli flakes.
• Add pumpkin and vegetable stock,
and simmer until soft.
• Remove cinnamon stick and
blend mixture until smooth.
• Stir in coconut milk and season.
• Garnish with toasted pumpkin seeds
and a sprinkle of cinnamon.
Cinnamon Golden Milk
Excellent as an afternoon coffee substitute or an evening wind down drink
INGREDIENTS
300ml milk
1 tsp turmeric powder
1 tsp honey
½ tsp cinnamon powder
⅛ tsp ginger powder
½ tsp coconut oil
A pinch black pepper
A drop vanilla essence
(optional)
PREPARATION
• Warm (not boil) the milk in a saucepan
over medium heat.
• Whisk in the turmeric, cinnamon, ginger,
pepper and coconut oil.
• Remove from heat, and stir in the
honey and vanilla.
• Pour and dust with cinnamon.