Sri Lanka’s Timeless Aromatic Legacy – Pure, Safe, and Traditionally Crafted
Sri Lanka—formerly Ceylon—is the undisputed home of true cinnamon (Cinnamomum
zeylanicum), producing the world’s finest quality cinnamon and its derivatives. Revered
since ancient times, Ceylon cinnamon has been sought after for its purity, delicate
aroma, and medicinal properties. Among its most prized by-products is Ceylon
cinnamon leaf essential oil—a natural extract steam-distilled from the leaves of the
cinnamon tree.
What Sets Ceylon Cinnamon Apart from Cassia?
In global markets, Ceylon cinnamon is often contrasted with Cassia (Chinese
cinnamon)—and for good reason:
- Safe for Long-Term Use: Unlike Cassia, which contains high levels of coumarin (a liver-toxic compound), Ceylon cinnamon has negligible coumarin content, making its essential oil safer and more suitable for regular use.
- Superior Aroma & Effectiveness: Ceylon cinnamon leaf oil is rich in eugenol (75–85%), offering a soft, warm, clove-like scent and strong antimicrobial, anti-inflammatory, and insect-repelling properties. Cassia oils tend to be harsher and lack the refined balance of Ceylon.
- Protected Origin: Ceylon cinnamon holds Geographical Indication (GI) status, meaning only cinnamon cultivated and processed in Sri Lanka under traditional guidelines can bear the “Ceylon” name—ensuring authenticity and origin integrity.
Tradition Preserved: How Sri Lanka Keeps Cinnamon True
What makes Sri Lanka exceptional is not just the plant—but how it’s handled. From harvest to distillation, the country remains committed to generational know-how and artisanal techniques that respect the plant and protect its natural integrity.
