Cinnamon was first discovered in Sri Lanka by the Portuguese. They identified it as a wild tree, researching its benefits and designing a method to cultivate and harvest it. In time, cinnamon cultivation and export became one of Sri Lanka’s prime assets as Sri Lanka produces 90% of the world’s supply of high quality  cinnamon.

This spice is used in both sweet and savoury dishes, has a highly fragrant aroma and is incredibly beneficial for health; used frequently in traditional ayurvedic remedies.

Cinnamon isn’t as well known as its tea export counterpart. Many that live in and visit Sri Lanka are sure to see tea plantations and tea pluckers, but cinnamon cultivation is a very unique process, also a scarcely known operation. It is truly a one of a kind experience that is both interesting and different, but if we can’t get your attention with knowledge, then maybe the cinnamon infused teas, cocktails, biscuits or 4-course lunch might be more appealing...