Cinnamon

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True Ceylon Cinnamon

Unique and native to the island of Sri Lanka in the Indian Ocean, as it is blessed with the necessary weather and soil conditions to produce the best quality Ralahami Ground Cinnamon. We take pride in cultivating our estates with great care to gain higher yields and produce using traditional methods.

The spice gathered from the inner bark of the Cinnamomum plant, has been used for centuries as food preservatives, flavour enchanter and as a medicine for colds and digestive problems. Cinnamon is available in bark (Quills), powder or Oil form. Oil is distilled from the Cinnamon bark or leaf and can be added to a variety of sweet and savoury foods, as its true value as a health booster is only discovered.

Cinnamon has been used since the early 2000 B.C. originating from Arabic merchant traders during the early 16th Century used as luxury spices. During the 6th Century Portuguese traders discovered the high quality Cinnamomum Verum (True Cinnamon tree) growing in Sri Lanka (formerly Ceylon), which lead to Ceylon being colonised by the Portuguese to gain control of the Cinnamon Trade business.

Trying to gain control of the Cinnamon Trade again, Ceylon allied with the Dutch to overthrow the Portuguese in 1638, but was under the ruling of the Dutch similar to the Portuguese and remained until the British fought the Dutch and colonised Ceylon in 1784. By 1800s, Cinnamon became an attainable spice as other countries across the world began cultivating the spice however the cheaper unhealthy Cinnamomum Cassia and other delicacies such as chocolate began to rival in popularity.

Ceylon Cinnamon

Cinnamomum Verum is only grown in Sri Lanka, and is different from their inferior Cinnamomum Cassia due to the inner bark of the tropical tree being dried, therefore producing more delicate flavours with citrus, flora and clove notes giving a definite sweeter taste and superior aroma. Commonly used in cooking to add flavour and to extract and deliver health benefits.

Cassia Cinnamon

Grown from Cinnamomum Cassia tree, referred to as Chinese Cinnamon. It is regarded as the cheaper, lower quality cinnamon, making it one of the world’s most consumed types of cinnamon. Contains a high amount of coumarin, which if consumed in large amounts or in a prolonged daily basis can cause health problems especially liver damage.

Why Ceylon Cinnamon?

There is compelling evidence showing that Ceylon Cinnamon is efficient and useful in:

Controlling blood sugar
Odour preventative
Cognitive development
Antioxidant
Weight reduction
Arthritis relief
Lowering low-density Lipoprotein Cholesterol
Controlling irritable bowel syndrome
Battle against type 2 diabetes
Antifungal properties
Headaches and migraines

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