Exploring the Rich World of Cinnamon in Unawatuna, Sri Lanka

Brian greets viewers from Unawatuna, Sri Lanka, where he is joined by friends Ash and Leela. They are heading to a cinnamon plantation, anticipating a day filled with new experiences.

The group encounters issues with their rented Tuk Tuk, which stalls shortly after starting their journey. After some time, they decide to switch to a different Tuk Tuk, with Ash taking the wheel for the day.

Upon arrival at the Cinnamon Experience plantation, Brian meets Rashani, who will guide them through the cinnamon harvesting process. The plantation is over 60 years old and is the largest exporter of cinnamon globally, supplying over 80% of the world's cinnamon with an output of 22 metric tons per year.

Rashani explains that cinnamon leaves are used to extract cinnamon oil, but they are not suitable for cooking. The plantation utilizes the entire plant, returning leaves to the soil as fertilizer.

Rashani shares the history of cinnamon, noting that ancient people discovered the wild plant over 100 centuries ago. Initially, they used all parts of the tree to preserve meat. Arabian traders monopolized cinnamon, selling it at high prices to Europeans. In the 1550s, the Portuguese discovered Ceylon (Sri Lanka) and began to cultivate cinnamon commercially, learning to harvest only the mature bark.

Rashani emphasizes the importance of maintaining cinnamon plants at a height of 3 to 4 meters for commercial purposes, as they can grow up to 10 to 15 meters if left unchecked. The techniques and tools used for harvesting today are derived from the methods introduced by the Portuguese.

Cinnamon trees take approximately three years to reach a height of 3 to 4 meters. After this period, they are cut at ground level, allowing new shoots to grow back within one and a half years. A typical cinnamon bush can be harvested every eight months for up to 60 years, although the quality of cinnamon diminishes after this period, necessitating the removal and replanting of younger trees.

The harvesting of cinnamon does not occur during the flowering season, which spans November to January. During this time, the focus is on allowing cinnamon flowers to bloom, as they eventually produce seeds. The seeds are then planted in sandy soil mixed with cow dung, which is considered the best medium for growth. After five months, seedlings are ready for transplanting into the field, where they are spaced one meter apart.

Sri Lanka's Southern Province Coastal belt is renowned for its ideal conditions for growing cinnamon, which include monsoon rains, direct sunlight, and sandy soil. While cinnamon is cultivated in other regions of Sri Lanka, the quality is inferior due to less favorable climatic conditions, particularly in the colder upcountry areas.

Cinnamon is graded based on the thickness of its layers, with classifications such as Alba, Continental, and Hambur. The Alba grade is produced from twin cinnamon trees and is typically reserved for special orders. The C5 grade, which is the highest grade available, is also exported. The speaker mentions that the C5 grade is what they currently possess.

The process of preparing Sri Lankan true cinnamon involves massaging the sticks to loosen the outer layer. This is followed by making two parallel slits and carefully peeling the bark off. The speaker emphasizes the importance of a light touch during this process to maintain the quality of the cinnamon, comparing the technique to peeling potatoes.

The guide describes the unique aroma of burning the rough outer bark of cinnamon, likening it to a delightful cinnamon soda. This aromatic experience is part of the sensory journey through the cinnamon plantation.

Fresh cinnamon is not used in food; instead, only the dried top layer is utilized. The remaining parts of the cinnamon stick are dried and can be used for firewood or made into cinnamon toothpicks, ensuring a natural flavor without artificial additives.

The guide explains that the cinnamon being discussed is graded as C5, which is the Continental grade five, suitable for international markets. For export, cinnamon sticks must meet specific lengths, and Sri Lankan methods focus on preserving aroma and taste.

Proper storage of cinnamon sticks in airtight containers can maintain their aroma and taste for over three years. The guide emphasizes that true Sri Lankan cinnamon, when dried correctly, retains its quality much longer than powdered forms.

There are two main types of cinnamon: true cinnamon, primarily from Sri Lanka and parts of India, characterized by its golden brown color and ease of breaking, and cassia cinnamon, which is cheaper and often mixed with chemicals, making it harder to break and reddish-brown in color.

The guide advises against buying powdered cinnamon due to the difficulty in verifying its authenticity. Instead, purchasing cinnamon sticks is recommended, which can be ground at home to ensure it is 100% true cinnamon. Ground cinnamon loses its aroma and flavor within six months to a year.

In Sri Lanka, cinnamon is commonly used for its health benefits, including managing blood sugar and blood pressure. It is a staple ingredient in various curries and rice dishes, with dried pieces added daily to enhance flavor and health.

In Sri Lanka, cinnamon is predominantly used in curries, with over 90% of the cinnamon produced being utilized as a spice rather than ground. The country has nine major cinnamon factories, all owned by Sri Lankans, with the primary market for their cinnamon being Mexico due to a longstanding government agreement that has been in place for 30 to 40 years. This arrangement allows for the bulk of Sri Lankan cinnamon to be cut into smaller pieces, repackaged, and resold in Mexico, although there is a growing trend of direct exports to European countries.

Cinnamon is also supplied to Ayurvedic hospitals in Sri Lanka, where it is used in the production of medicinal tablets, particularly for diabetes. The factories export cinnamon primarily to India for this purpose, indicating a dual role for cinnamon as both a culinary and medicinal ingredient in Sri Lankan culture.

The speaker reflects on the cultivation of cinnamon, noting that the land area dedicated to its growth is relatively small, yet it yields a significant amount of cinnamon. A single tree can remain productive for over 60 years, showcasing the efficiency of cinnamon farming in Sri Lanka. The unique terroir of the region provides ideal growing conditions, contributing to the high quality of Sri Lankan cinnamon, which is recognized globally.

Cinnamon holds a central place in Sri Lankan cuisine, with the speaker sharing personal anecdotes about enjoying cinnamon-flavored dishes, such as cinnamon ice cream. The speaker emphasizes that Sri Lanka is renowned for producing some of the best cinnamon in the world, attributing this to the country's unique geography that enhances the flavor profile of the spice. This insight encourages viewers to consider the quality of ingredients, particularly cinnamon, when cooking.