Baling cinnamon in Sri Lanka Late 1800s
Showing five workers tying cinnamon cane into cylindrical bundles was destined for export.
Photograph by W L H Skeen and Co
Sri Lanka is the world’s largest producer of cinnamon, accounting for about 65% to 70% of global production. The remaining supply comes from countries like Seychelles, Madagascar, and India. Known as the “Spice Island” since ancient times, Sri Lanka has long been celebrated for its rich variety of spices, including cinnamon, pepper, cardamom, clove, and nutmeg, all of which hold significant export value.
Cinnamon, one of the oldest and most valuable spices grown in Sri Lanka, has played a prominent role in the island’s history and global trade. In ancient times, it was highly prized in the Arab world, not only as a culinary spice but also as an essential ingredient in cosmetics and medicine. Initially traded by Arab merchants, cinnamon eventually caught the attention of European explorers. This sought-after spice was so influential that it motivated Christopher Columbus to search for new trade routes and inspired Vasco da Gama’s voyages to South India and Sri Lanka.
The traditional form of cinnamon involves peeling the bark and rolling it into quills, which makes storage and transportation easier. This method, as seen in the historical image, highlights the intricate craftsmanship of Sri Lankan cinnamon workers. During the Dutch colonial period, cinnamon oil distillation likely began, further enhancing the value of this remarkable spice.
Today, Ceylon cinnamon remains the finest variety in the world, known for its delicate flavor, thin bark, and superior quality. This enduring legacy continues to connect Sri Lanka with the global spice trade, preserving the island’s reputation as the true home of cinnamon.
