True Ceylon Cinnamon: The Golden Heritage of Sri Lanka

NITIN GUPTA
2 days ago
3 min read

Amid the world’s spices, True Ceylon Cinnamon stands apart — not for its intensity, but for its purity of soul. Once traded as treasure by ancient Arab merchants and sought by European explorers, this gentle bark carries within it the story of Sri Lanka itself — an island that has perfumed history for over two millennia.

True Ceylon Cinnamon isn’t just a spice — it’s 2,000 years of heritage rolled into every golden quill.

At Tea & Me, we honor this legacy by sourcing only genuine Ceylon Cinnamon (Cinnamomum verum) — known worldwide as the “Real Cinnamon”, distinct from the common Cassia often mistaken for it.

A Spice Born of Heritage

Ceylon cinnamon grows in the southern highlands of Sri Lanka, in the warm embrace of sunlight, rain, and ocean breeze. Its cultivation is an art passed through generations — families who still peel the bark by hand, layer by layer, until it curls into golden quills as fine as silk.

The island’s cinnamon heritage dates back to 2000 BC, when ancient Egyptians used it in sacred embalming rituals, and Roman emperors burned it in their temples as an offering to the gods. During the 16th century, Portuguese, Dutch, and British colonizers all fought for control of this spice — not for gold, but for the aroma that defined royalty.

🌿 True Ceylon Cinnamon vs. Cassia: The Great Confusion

Even today, 90% of the “cinnamon” sold globally isn’t cinnamon at all — it’s Cassia, a cheaper, stronger bark from China or Indonesia.

Here’s what sets True Ceylon Cinnamon apart:

Feature	Ceylon Cinnamon (True)	Cassia Cinnamon (Common)
Botanical Name	Cinnamomum verum	Cinnamomum cassia
Texture	Thin, fragile, multi-layered quills	Hard, single-layered bark
Color	Light golden-brown	Dark reddish-brown
Taste	Subtle, sweet, floral, with citrus undertones	Harsh, spicy, bitter
Coumarin Content	Negligible (safe for daily use)	High (may harm the liver if overused)
Origin	Sri Lanka	China, Indonesia, Vietnam

👉 Fun fact: According to food scientists, Ceylon cinnamon contains up to 250 times less coumarin than Cassia, making it far safer for long-term consumption — especially in tea and desserts.

The Tea & Me Promise of Purity

At Tea & Me, we don’t use synthetic flavoring or blended bark. Our True Ceylon Cinnamon is hand-cut from organic estates in the southern coastal belt of Sri Lanka, where the world’s finest cinnamon originates.

Each quill is naturally dried, carefully graded, and sealed to preserve its delicate aroma — a fragrance often described as sweet sunshine over warm wood.

When infused, it releases a golden liquor that pairs beautifully with black, green, or herbal teas — adding gentle warmth without overpowering the cup.

It’s not spice. It’s heritage in a curl.

Rare Facts About True Ceylon Cinnamon

🌿 Only 0.001% of global spice trade is authentic Ceylon cinnamon — it’s rarer than saffron in true form.
🌾 The same bark that perfumes tea is used in Ayurveda for balancing vata and kapha doshas — promoting better digestion and circulation.
🧡 UNESCO recognizes Ceylon cinnamon peeling as a living heritage craft — one of Sri Lanka’s proudest cultural practices.
💎 Ancient Arab merchants once kept its source secret for 500 years, claiming it grew in valleys guarded by winged serpents — to protect the trade monopoly.
🔥 The aroma molecules in true cinnamon include cinnamaldehyde, eugenol, and coumarin traces, giving it both sweetness and antiseptic power.

In Every Cup, a Whisper of Origin

Brewing Tea & Me’s Ceylon Cinnamon isn’t just about flavor — it’s about connection. Connection to a land where ocean winds meet spice gardens, where craftsmanship is still done by hand, and where every curl of cinnamon carries a century of devotion.

Add a stick to your tea, and you’re not just drinking — you’re tasting a 2,000-year-old story.