Sri Lanka - Young man with cinnamon roll

The picture shows two different spices, each tied into a bundle. The first bundle consists of vanilla beans. They are dark brown to black, elastic, and have a slightly glossy surface. The second bundle consists of cinnamon sticks. They are made from the dried bark of cinnamon trees, are light brown in color, and have a woody, rolled texture. – 1990

Color chart featuring a twig and dried bark of the cinnamon tree (Cinnamomum sp.). The finest cinnamon comes from the Ceylon cinnamon tree, which is now found from southern India through Southeast Asia and Indonesia to China. It has also been introduced to the Seychelles, Mauritius, Madagascar, the Antilles, Guyana, and Brazil. However, it is most common in Sri Lanka, where four subspecies are distinguished. The plantations are located primarily in the southwest of the island, from the coast up to an altitude of 1,000 meters. Plaque: Geneva Conservatory and Botanical Garden – 1990

This botanical illustration depicts the Ceylon cinnamon tree (Cinnamomum verum, synonym Cinnamomum zeylanicum). It shows a branch with the characteristic trifoliate leaves and white inflorescences. Also included are botanical cross-sections of flowers, stamens and ovaries for identification purposes. Plate: Geneva Conservatory and Botanical Garden – 1990

Cinnamon sticks are made from the dried bark of cinnamon trees. The type of cinnamon can be identified by its visual structure. If the sticks consist of thin, delicate layers of bark, they are Ceylon cinnamon (also called “true cinnamon”), which differs significantly from the thicker, usually single-rolled bark of Cassia cinnamon. Ceylon cinnamon comes primarily from Sri Lanka. Cassia cinnamon usually comes from China or Indonesia. Ceylon has a refined, sweet, and subtle flavor. Cassia has a sharper and more intense aroma. Ceylon cinnamon contains only very small traces of the compound coumarin. Cassia cinnamon, on the other hand, contains significantly higher amounts, which is why Ceylon cinnamon is considered safer for regular consumption in larger quantities. – 1990

A flowering cinnamon tree in Sri Lanka. Various environmental factors contribute to the growth of this spice tree here. First, the high average temperature of twenty-five to thirty degrees; second, annual rainfall of at least two thousand millimeters; and finally, sandy soils with a high quartz content. The plantations, which require no special care, are established as dense nurseries. Farmers limit their efforts to occasional hoeing, weeding, and fertilizing with natural materials such as manure or copra residues. However, the tree must be pruned regularly so that it does not grow too tall. The cinnamon tree then develops numerous root suckers and takes on a shrub-like form. The cinnamon tree is propagated by seed, cuttings, and layering. – 1990

A worker in Sri Lanka produces cinnamon sticks using traditional methods. This process involves peeling the bark from the branches of the cinnamon tree (Cinnamomum verum). Cinnamon is the inner bark of this tree. First, the outer, rough bark is scraped off the branch. The remaining bark is rubbed with a brass rod to separate it from the wood. Then, a special knife is used to peel off the thin inner bark layer in long strips. These pieces of bark are intertwined and dried, causing them to roll up into the familiar cinnamon sticks. Sri Lanka is known worldwide for its high-quality Ceylon cinnamon, also known as ‘true cinnamon’. Production is traditionally often in the hands of the Salagama caste. - 1990

Cinnamon sticks stacked closely together, viewed from above. The characteristic spiral-shaped layers of the tree bark are clearly visible. Ceylon cinnamon (“true cinnamon”) consists of several extremely thin layers of bark that are tightly rolled together like a cigar. In Cassia cinnamon (Chinese cinnamon), the individual pieces of bark are usually thick and coarse and curl inward from both sides (often like a “U” or a double spiral). – 1990

A large bundle of cinnamon sticks, which are obtained from the dried inner bark of cinnamon trees. Cinnamon is used worldwide as a spice in cooking, baking and beverages. The picture shows the traditional harvesting and storage in bundles, as is customary in growing regions in Sri Lanka. – 1990

Cinnamon is one of the oldest spices in the world and is obtained from the dried bark of cinnamon trees (genus Cinnamomum). It is particularly valued in cooking and natural medicine for its warm, sweet, woody aroma and its health-promoting properties. – Market in Ternate – Moluccas – 1990

Cinnamon is one of the oldest spices in the world and is obtained from the dried bark of cinnamon trees (genus Cinnamomum). It is particularly valued in cooking and natural medicine for its warm, sweet, woody aroma and its health-promoting properties. – Market in Ambon – Moluccas – 1990

Flowering cinnamon tree in Sri Lanka. Various environmental factors contribute to the thriving growth of this spice tree. Firstly, the high average temperature of twenty-five to thirty degrees, then annual rainfall of at least two thousand millimetres and finally sandy soils with a high quartz content. The plantations, which do not require any special care, are laid out as dense nurseries. The farmers are content with occasional hoeing, weeding and fertilising with natural substances such as manure or copra residues. However, the tree must be pruned regularly to prevent it from growing too tall. The cinnamon tree then develops numerous root-based side shoots and takes on a shrub-like form. The cinnamon tree is propagated by seeds, cuttings and offshoots. – 1990

A worker in Sri Lanka produces cinnamon sticks using traditional methods. This process involves peeling the bark from the branches of the cinnamon tree (Cinnamomum verum). Cinnamon is the inner bark of this tree. First, the outer, rough bark is scraped off the branch. The remaining bark is rubbed with a brass rod to separate it from the wood. Then, a special knife is used to peel off the thin inner bark layer in long strips. These pieces of bark are intertwined and dried, causing them to roll up into the familiar cinnamon sticks. Sri Lanka is known worldwide for its high-quality Ceylon cinnamon, also known as ‘true cinnamon’. Production is traditionally often in the hands of the Salagama caste. - 1990

A young man from Boossa near Galle carries a large bundle of cinnamon sticks. Sri Lanka is known worldwide for producing high-quality ‘real’ Ceylon cinnamon and covers about 90% of global demand. Unlike the more common cassia cinnamon, Ceylon cinnamon is considered finer, sweeter and contains significantly less coumarin, making it safer for consumption. For many families in rural areas of Sri Lanka, cinnamon cultivation is their primary source of livelihood. – 1990

A large bundle of cinnamon sticks, which are obtained from the dried inner bark of cinnamon trees. Cinnamon is used worldwide as a spice in cooking, baking and beverages. The picture shows the traditional harvesting and storage in bundles, as is customary in growing regions in Sri Lanka. – 1990

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