Cinnamon of Sri Lanka: Cultivation, Harvesting, Processing, and Value-Added Potential

Among the world’s most cherished spices, cinnamon comes in two main types; Ceylon cinnamon, known as “true cinnamon,” and Cassia cinnamon. Ceylon cinnamon (Cinnamomum verum), often called “true cinnamon,” and cassia cinnamon (Cinnamomum cassia and related species such as C. burmannii and C. aromaticum) differ significantly in origin, quality, appearance, and chemical composition. Ceylon cinnamon, primarily cultivated in Sri Lanka, has thin, soft, and delicate quills made by layering multiple fragile bark strips, giving it a light tan-brown color and a sweet, subtle, and citrusy flavor. It is more expensive due to the labor-intensive hand-peeling process and its refined aroma. Cassia cinnamon, on the other hand, is commonly grown in China, Indonesia, and Vietnam; it comes in thick, hard, single-layered bark sticks that are dark reddish-brown in color, with a strong, pungent, and somewhat bitter flavor. Chemically, Ceylon cinnamon contains very low levels of coumarin (a natural compound that can be harmful to the liver in high doses), whereas cassia cinnamon has much higher coumarin content, making Ceylon the safer choice for regular consumption. Because of these differences, Ceylon cinnamon is prized in gourmet cooking and the pharmaceutical industry, while cassia, being cheaper and more robust in flavor, is more widely used in processed foods, baked goods, and commercial spice blends.

“Ceylon cinnamon” is one of Sri Lanka’s most valuable spices, globally recognized for its unique aroma, flavor, and medicinal properties. Leaves, barks, roots, seeds, side branches are the important parts in a cinnamon plant. Cultivation and processing of cinnamon require skill, precision, and adherence to quality standards, which make Sri Lankan cinnamon stand out in the international market. Cultivation is concentrated mainly in the Southern coastal belt, particularly in Matara, Galle, some parts of Hambantota, Kalutara, and Ratnapura districts, while smaller extents are also found in Matale and Kandy. National Cinnamon Research and Training Center is located in Thihagoda while Kamburupita has the largest cinnamon plant in Sri Lanka.

From Plantation to Harvest

Cinnamon plants are usually ready for their first harvest about two to three years after planting. It is done after two successive rainy seasons. Because after the rainy season, the bark gets loose and it can be easily removed without any physical damage. The right time to cut the stems depends on the growth cycle of the tree. Farmers wait until the new reddish leaves turn fully green, because at this stage the bark can be peeled more easily. If the tree is flowering or fruiting, the work becomes harder, so harvesting is avoided then.

Well-managed plantations can be harvested a few times each year. Continuous harvesting at correct intervals is essential to ensure the production of high-quality grades such as Alba and C grade, while longer gaps between harvests may reduce bark yield and increase woodiness.

The correct harvesting technique involves cutting stems at a 45° angle towards the cinnamon bush. And also cutting 1½–2 inches or 1.5 cm above the ground. This technique promotes the outward growth of the new shoots. After cutting, all immature green parts, leaves, and side branches are removed in the field before processing. Harvested cinnamon are transported to the processing shred by land masters or motor bikes.

Turning Bark into Cinnamon

Once harvested, a deep incision is made from front and opposite side as well as a vertical incision is made using a sharp knife. “Kokeththa” is also used for peeling in early times. The stems are then gently rubbed or massaged by the brass rod to loosen the connective tissues between bark and the stem. Depending on the size and quality, the bark is taken off in wide sheets or as narrow strips. Next, the bark is dried in the peeling shed under shade conditions until it curls naturally. Drying under direct sunlight is not suitable because it will permanently roll the barks.

For quill production, bark sheets are stacked together, filled with smaller pieces, and rolled into quills measuring 21 or 42 inches (106.7 cm). Quills are filled with featherings which are called small pieces. The quill length is measured by the “Pethi kotuva”. These are further shade-dried for 4–7 days until the moisture content reaches about 14%.

Grading and Varieties

Not all cinnamon is the same. In Sri Lanka, quills are sorted by; Diameter of cinnamon quill, Number of sticks of that diameter required to make one kilogram, Percentage of foxing on the surface of quills. Sri Lankan cinnamon is categorized mainly into two types:

Heen Kurundu (Smooth Cinnamon): Includes high-value grades such as Alba and C group.

Gorosu Kurundu (Coarse Cinnamon): Includes lower grades such as M and H group.

The smooth and delicate grades, such as Alba, fetch the highest prices, while the coarser ones are grouped under other categories. Farmers usually aim to produce more of the fine, smooth type because it brings better income. Panni miris kurundu, Thiththa kurundu, Kahata kurundu, Vali kurundu Sevel kurundu, Naga kurundu, Perris kurundu and Panirasa kurundu are some local varieties of cinnamon which are categorized based on pungency, grittiness of the bark and the leaf structure.

Different Forms of Cinnamon

While quills are the most famous product, cinnamon is also processed into several other forms:

· Cut Sticks – shorter versions of quills

· Quillings – broken pieces of bark

· Featherings – small fragments left during quill-making

· Chips – thicker, woody bark not suitable for peeling

· Powder and Crushed Cinnamon – made by grinding dried inner bark

· Special Cuts – small bark pieces for industrial or culinary use

Uses and Value-Added Products

Cinnamon is far more than a kitchen spice. It is known for its medicinal benefits, especially for controlling blood sugar, blood pressure, and cholesterol. Its natural anti-bacterial and anti-fungal properties also make it useful in oral care products such as toothpaste and mouthwash. Beyond medicine, cinnamon is a key ingredient in bakery goods, sweets, beverages, and perfumes, making it a truly versatile product with growing demand worldwide.

Standards and Global Recognition

To maintain its reputation, Sri Lanka follows strict standards in cultivation and processing. In 2022, the country earned the Ceylon Cinnamon Geographical Indication (CCGI) certification, which officially protects the authenticity of Sri Lankan cinnamon. Alongside this, local and international standards such as SLS 81:2021 and ISO 6539:2014 ensure product quality and safety.