Ceylon cinnamon (Cinnamomum verum), often called true cinnamon, is native to Sri Lanka and has been treasured for over 2,000 years. Ancient traders from Arabia, China and Europe prized Sri Lanka as the sole natural source of the world’s finest cinnamon, making it one of the most valuable spices in history. 

In the early 16th century, the Portuguese arrived in Sri Lanka and quickly recognised the strategic importance of cinnamon. By controlling coastal regions, they attempted to dominate 
the global cinnamon trade and extract tribute from local producers. In 1658, the Dutch displaced the Portuguese and established a formal monopoly through the Dutch East India Company (VOC), tightly controlling production, pricing and export of Ceylon cinnamon to Europe. This monopoly made cinnamon one of the most profitable commodities of the era. 

When the British took control of Sri Lanka in 1796, they sought to weaken this monopoly by cultivating cinnamon in South India and Madagascar and by promoting cassia — a cheaper, 
stronger-tasting substitute — to reduce global dependence on true cinnamon. Despite these efforts, Europe continued to recognise the superior quality, safety and delicate flavour of true cinnamon. Its naturally low coumarin content and refined aroma clearly distinguish it from cassia. To protect its authenticity and origin, Ceylon cinnamon has been granted Protected Geographical Indication (GI) status in the EU, confirming that genuine Ceylon cinnamon originates only from Sri Lanka. 

Today, Ceylon cinnamon remains a symbol of Sri Lanka’s heritage, craftsmanship and natural wellness — still hand-harvested using traditional methods passed down through generations. It stands not just as a spice, but as a legacy of origin, purity and trust.