Discovering Sri Lanka – Ceylon Cinnamon

“Ceylon Cinnamon – The Legendary Spice”

Cinnamon originated from Ceylon, but in ancient times, many legends surrounded its origins. Egyptians, who used cinnamon for embalming, believed it was cultivated through mystical rituals in a distant and mysterious land. To unveil this mystery, Queen Hatshepsut ordered an expedition to the Land of Punt, also known as the Land of God, in modern-day Ethiopia, thus paving the way for spices. Meanwhile, on the other side of the Mediterranean, the Romans’ fascination with luxury goods from India and Sri Lanka, such as pepper, cinnamon, ginger, pearls, and ivory, bordered on obsession and mania.

Since the Renaissance, the Portuguese, English, and Dutch fiercely competed for monopoly over these spices, which opened trade routes worldwide.

So where does Ceylon Cinnamon actually come from?

Cinnamon is from the bark of the Cinnamomum zeylanicum tree, which belongs to the Lauraceae family, like camphor, avocado, or bay laurel. The tree has a straight trunk, reddish bark, and can grow up to 10 meters tall. Harvesting cinnamon requires special knowledge and skills. Initially, young branches of the tree are cut, and the outer bark is removed. Then, a thin inner bark is incised and carefully peeled off, later meticulously scratched by hand and dried.

Cinnamon sticks form when the bark of the cinnamon tree is first dried in the shade and then in the sun. Cinnamon can be used whole or ground. In Europe and America, cinnamon is mainly used for sweet dishes and baking, while in India, Sri Lanka, and North Africa, it is used in spicy dishes.

How does Ceylon Cinnamon differ from Cassia Cinnamon?

Cassia cinnamon (Cinnamomum cassia) should not be confused with Ceylon cinnamon (Cinnamomum verum), which is derived from the bark of the cinnamon tree. Cassia cinnamon contains coumarin, which in large amounts is toxic. Cassia cinnamon is also known as “fake cinnamon” or “Chinese cinnamon” because it is cheaper and has a less delicate flavor compared to Ceylon cinnamon.

To distinguish between Ceylon cinnamon and Cassia cinnamon, you need to pay attention to the shape and structure of the cinnamon sticks:

Shape and Appearance:

• Ceylon cinnamon: Typically consists of several thin layers of bark rolled together. This gives Ceylon cinnamon a delicate and brittle appearance, easily separable into thin layers.
• Cassia cinnamon: Conversely, Cassia cinnamon is characterized by one thick, hard layer of bark.

Recipe idea – Baked caramelized pears with cinnamon and dark chocolate glaze

You will need:

• 2 pears
• 1 tablespoon of agave syrup
• 2 teaspoons of ground Ceylon cinnamon
• 250 g of dark chocolate
• 100 g of butter

Method:

• Cut the pears in half and remove the cores. Place them on a baking sheet and drizzle with agave syrup and ground Ceylon cinnamon.
• Bake at 180°C (350°F) in a preheated oven for about 20 minutes. Make sure to turn the pears halfway through baking.
• Melt the chocolate with butter.
• Serve the caramelized pears with a scoop of vanilla ice cream, then generously drizzle with melted chocolate.

Enjoy!