Cinnamon production in Sri Lanka, particularly in rural areas, is a centuries-old tradition that is deeply integrated into the country’s economy and culture. Sri Lanka is the world’s largest producer of true Ceylon cinnamon, also known as Cinnamomum verum. The island’s unique climate, combined with traditional cultivation and harvesting methods, ensures that Sri Lankan cinnamon is of the highest quality.

Cinnamon is primarily grown in the southwestern coastal areas of Sri Lanka, where the tropical climate and fertile soil create ideal conditions for the cinnamon trees. Rural producers, often from smallholder families, cultivate and process cinnamon using methods passed down through generations. Harvesting is labor-intensive, involving the careful peeling of cinnamon bark. Workers use specialized tools to separate the outer bark from the delicate inner bark, which is then dried and rolled into quills.

The process is largely manual, with families in rural villages playing a key role in peeling and preparing the bark. This intricate work requires skill and experience, especially in creating the thin, premium quills that are sought after globally. Once harvested, cinnamon is dried in the sun before being packed and exported, either as sticks or in powdered form.

Ceylon cinnamon is highly valued for its delicate flavor and health benefits, which sets it apart from other varieties like Cassia. The cinnamon industry in Sri Lanka not only provides a livelihood for many rural families but also contributes significantly to the country’s export economy. Recently, Sri Lanka secured Geographical Indication (GI) certification for Ceylon cinnamon, further boosting its global recognition.

The rural cinnamon industry is a beautiful example of Sri Lanka’s commitment to maintaining traditional agricultural practices while meeting international demand for high-quality, organic spices (SL Business Portal)​(Encyclopedia Britannica).