Sri Lanka produces around 22 metric tons of cinnamon every year. However, it isn’t the same cinnamon found on most people’s spice racks. It’s over 10 times as expensive and requires long, backbreaking work to harvest and process. Known as Ceylon cinnamon, it’s referred to by many as “true” cinnamon. But Ceylon’s cheaper, inferior alternative, called cassia cinnamon, dominates the world market, as it’s easily grown throughout Southeast Asia. We visited one of Sri Lanka’s largest Ceylon cinnamon producers to learn what it takes to make one of the world’s most valuable spices.

00:00 - Intro
01:07 - How cinnamon is harvested
02:18 - How cinnamon is peeled by hand
03:51 - The rarest type of Ceylon cinnamon
04:51 - The bloody history of Ceylon cinnamon
05:45 - Ceylon cinnamon vs cassia
07:05 - How to know if you’re eating true cinnamon
08:36 - How to protect Ceylon cinnamon
09:44 - Credits

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#cinnamon #srilanka #businessinsider


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How 90% Of The World’s Pure Cinnamon Is Produced In Sri Lanka | Big Business | Business Insider