Historically the existence of cinnamon has attracted foreign invaders to the country.Cinnamomum Zeylanicum is a plant endemic to Sri Lanka. Cinnamon is the most demandingand important spice produced in Sri Lanka. In the ancient time cinnamon was used byEuropeans in preserving meat. When it comes to the processing of cinnamon, it has always been a requirement to have the right skill set for it and above all, the talent. From removing the tender stems, removing the softouter bark to rubbing the stripped stem, it all requires the right skills and experience to bring out the best quality of the product.

Ceylon cinnamon also referred to as “true cinnamon” is native to Sri Lanka. Its scientific term, Cinnamomum Zeylanicum, is derived from the island’s former name of Ceylon. The history of cinnamon dates back to about 2800 B.C. The Cinnamon grown and produced in Sri Lanka has acquired a long-standing reputation in the international market due to its unique aroma, flavor and quality. Although Ceylon cinnamon and cassia cinnamon share common characteristics, the two plants have distinct tastes. The Ceylon cinnamon has a mild, delicate sweet taste with subtle undertones of clove whereas the cassia cinnamon holds a Pungent and spicy

Ceylon cinnamon is rich in antioxidant properties which help the body handle free radicals and lower the risk of health conditions like diabetes, cancer, and heart disease. These antioxidants can also help reduce inflammation and oxidative stress in the body. The spice is used by many different cultures as a seasoning for savory and sweet food as the gentle aroma and flavor make it a versatile spice in the culinary world. There are various culinary uses such as Beyond its health benefits and culinary uses cinnamon is used for its soothing and comforting scent. Its distinct aroma creates a warm