07/05/2026
Roots of Sri Lanka: Cinnamon (Kurundu) – A Fragrant Legacy
Long before the world mapped its oceans, the scent of cinnamon had already found its way across them.
In the lush landscapes of Sri Lanka, cinnamon—kurundu—grew quietly, its delicate bark hiding a story that would one day shape empires. Harvested by skilled hands, peeled with care, and dried under the tropical sun, true cinnamon from this island became the finest in the world—soft, sweet, and unmistakably rich.
But this was no ordinary spice.
It drew traders from distant lands. It tempted explorers to cross unknown seas. It sparked competition, control, and colonisation—first by the Portuguese, then the Dutch, and later the British. All for a spice so light, yet so powerful.
For centuries, Sri Lanka held the secret to Cinnamomum verum—true cinnamon—unlike the harsher cassia found elsewhere. Kings guarded it. Empires fought for it. The world desired it.
Yet, in the villages, its story remained humble.
Even today, cinnamon peeling is an art passed down through generations. The gentle curling of its bark, the familiar fragrance filling the air—it is a craft rooted in patience, precision, and pride.
From ancient trade routes to modern kitchens around the world, Sri Lankan cinnamon continues its journey—connecting past to present, island to globe.
A spice so delicate… yet powerful enough to draw the world to our shores.
❤️🇱🇰
