Sri Lanka

Ceylon cinnamon is a different species from the cassia of Vietnam and China. The plant is grown as a coppiced bush cut back to send up shoots; the first harvest comes after about three years, then two harvests a year. Shoots are cut when the bark turns brown and the stem is about 3 to 5 cm across, and are peeled the same day.

Harvesting follows the two monsoons, when rain softens the bark and it lifts easily; the main season runs roughly June to December. Peelers rub the stem, score it and lift the thin inner bark, then roll layers inside one another into quills. Quills are graded by diameter, from the finest Alba through Continental, Mexican and Hamburg.

In January 2024 the first 45 farmers and processors were certified under the geographical indication. Sri Lanka's Export Development Board (EDB) licenses use of the PGI mark to members of the Ceylon Cinnamon PGI association.

Ceylon cinnamon contains very little coumarin compared with cassia. This is one reason it is preferred for food in Europe, where coumarin in food is limited.

The Ceylon cinnamon plant gives two very different oils. Leaf oil is distilled from leaves after each cutting, and its main constituent is eugenol. ISO 3524:2003 for Sri Lanka-type cinnamon leaf oil sets 70 to 83% eugenol and only 0.8 to 1.5% cinnamaldehyde, along with eugenyl acetate and benzyl benzoate. The leaf oil therefore smells closer to clove than to cinnamon.

Bark oil is distilled from chips and trimmings left after quill rolling. Its main constituent is trans-cinnamaldehyde, usually well over half the oil, with eugenol, linalool and cinnamyl acetate. A 2024 study of Sri Lankan cultivars found about 78% cinnamaldehyde plus cinnamyl acetate in Sri Gemunu, but only about 63% in Sri Vijaya, which carries more eugenol and benzyl benzoate.

Cinnamon root oil is rich in camphor and is hardly traded.

Cinnamaldehyde and eugenol are both on the EU list of labelled fragrance allergens and carry IFRA limits.

Ceylon citronella (Cymbopogon nardus, lenabatu form) is a native grass grown in the hot, humid southern lowlands. Sri Lanka-type citronella oil differs from Java-type oil (Cymbopogon winterianus) by having less citronellal and geraniol and more monoterpenes such as camphene and limonene, plus more methyl isoeugenol. Its scent is therefore sharper and woodier, less floral.

Java-type oil, rich in citronellal and geraniol, is used to isolate molecules for the aroma industry. Sri Lanka-type oil is mainly used as it is, in insect repellents, soap and candles. Leaves are cut several times a year.

Methyl isoeugenol is a substance of note under IFRA; Sri Lanka and Java citronella oils should not share one name on a label.

The central hills around Matale and Kandy grow clove, nutmeg, black pepper and cardamom, often mixed in home gardens. Sri Lanka exports these spices mainly dried; oil distilled locally is small in volume compared with cinnamon.

These crops fall under the Department of Export Agriculture (DEA). Cinnamon has its own Department of Cinnamon Development, responsible for cultivars and post-harvest methods.