Why Sri Lanka is the home of true cinnamon

Sri Lanka supplies the great majority of the world's true cinnamon. Industry figures put its share at roughly 80 to 90 percent, and "Ceylon" is simply the island's old name.

From tree to quill

The trees are cut back to grow slender shoots. When the shoots are ready, skilled peelers scrape away the outer bark and lift off the thin inner bark, which curls as it dries. Thinner pieces are slipped inside longer ones and rolled into quills, then dried in the shade.

Where it grows

Cinnamon thrives on the island's southern coast, around Galle and Matara, in warm, humid air and sandy soil. Harvesting traditionally happens in two main seasons each year, so fresh bark is always on its way.

Why it matters

True cinnamon is thin, sweet and complex. Knowing where it comes from, and who peels it, is part of the pleasure of cooking with it.