Ayubowan!
It is a pleasure to welcome you to The Ceylon Cinnamon Story: A Sri Lankan Legacy, an occasion dedicated to celebrating one of Sri Lanka’s most distinctive gifts to the world.
Your presence reflects the growing interest in authentic ingredients, culinary heritage and meaningful connections that bring Sri Lanka and India closer together.
Cinnamon may be a familiar ingredient in our kitchens, but the story behind Ceylon Cinnamon is far richer than the spice we sprinkle into a dish or add to a cup of tea. It is a story of history, craftsmanship, trade, culture and the enduring identity of Sri Lanka.
Cinnamon and other aromatic barks were prized in the ancient world, including in Egypt and Rome. Classical writers such as Pliny the Elder recorded accounts of cinnamon, surrounded by extraordinary tales that added to its mystery and value.
Over time, cinnamon moved through extensive trading networks linking Asia, the Indian Ocean, the Red Sea and the Mediterranean.
Sri Lanka became especially renowned for its own cinnamon. Its history is closely connected with our coastal communities, our trading ports and the commercial ambitions of successive colonial powers. From the Portuguese to the Dutch and later the British, control of the cinnamon trade formed an important part of the island’s colonial history.
The account of the 14th-century Moroccan traveller Ibn Battuta also offers a glimpse of cinnamon within Sri Lanka’s medieval trading networks. His descriptions of merchants and coastal commerce remind us that this spice was not simply a local product; it was part of a much wider world of exchange and encounter.
These historical records and traditions give Ceylon Cinnamon a significance that extends well beyond flavour. They connect it with centuries of movement, enterprise and cultural exchange across the Indian Ocean.
At the heart of this story is Cinnamomum verum also known as Cinnamomum ceylanicum, the botanical species native to Sri Lanka and recognised as true cinnamon.
What distinguishes Ceylon Cinnamon is not only its origin, but also the care and skill involved in producing it. The inner bark is carefully peeled and prepared, then rolled into the delicate, layered quills for which the spice is known. This work demands patience, precision and experience.
Ceylon Cinnamon is also appreciated for its delicate sweetness, gentle warmth and subtle floral and citrus notes. Rather than overwhelming other ingredients, it can bring balance and complexity to a dish. Its bark and leaf oils also have applications in food, fragrance and other industries.
Today, the quills are available in several commercial grades, including Alba, Continental, Mexican and Hamburg, distinguished in part by their physical characteristics and diameter. These classifications help buyers select products suited to their particular requirements.
For a product whose reputation depends so strongly on origin, quality and trust, recognition matters.
Sri Lanka’s Export Development Board administers the Pure Ceylon Cinnamon certification trademark, helping buyers identify cinnamon associated with Sri Lankan origin and the relevant certification requirements.
Ceylon Cinnamon has also received Protected Geographical Indication (PGI) recognition in the European Union, registered in 2022. This recognition connects the product with its geographical origin and the qualities and reputation associated with it.
There are also important distinctions between Ceylon Cinnamon and cassia, which is often sold under the general name of cinnamon. They differ in flavour, aroma and chemical composition, with Ceylon Cinnamon naturally containing much lower levels of coumarin. But its value goes well beyond this distinction: it lies in its botanical identity, culinary qualities, craftsmanship and heritage.
For chefs, hospitality professionals and food creators, Ceylon Cinnamon offers many possibilities. It can complement curries, rice dishes and savoury preparations, while adding subtle fragrance to desserts, pastries, chocolates, coffees and infusions. Its versatility makes it relevant to both traditional recipes and contemporary culinary experimentation.
Mumbai is a fitting place to celebrate this story. As a major centre for commerce, hospitality, food culture and creative enterprise, it offers valuable opportunities to introduce more people to the qualities and heritage of Ceylon Cinnamon.
We see opportunities to deepen connections with importers, distributors, chefs, hotel and restaurant groups, retailers, food manufacturers and other business partners across the wider Western Indian region.
Media professionals, food bloggers and digital creators also have an important role to play. By sharing authentic stories, culinary experiences and reliable information, you can help audiences appreciate what makes Ceylon Cinnamon distinctive.
Ladies and gentlemen, Ceylon Cinnamon brings together many elements of Sri Lanka’s identity: a remarkable history, a skilled artisan tradition, a distinctive natural product and a reputation built over generations, across centuries.
As you experience the story this afternoon, I invite you to look beyond the spice itself -- to the people who cultivate and prepare it, the heritage they preserve, and the opportunities it offers to build new connections between our two countries.
My sincere appreciation goes to Chef Lisa Sadanah and her team at Lisa’s Lanka, the team at Penang Table, and everyone who has contributed to making this event possible.
Ladies and gentlemen, thank you once again for joining us.
I hope you enjoy the experience and the conversations that follow.
Ayubowan!