The production of “True Cinnamon” is one of the few agricultural processes that remains almost entirely manual. It is a craft of patience and precision.
The Harvest Harvesting begins just after the rainy season when the bark is moist and easy to peel. Farmers select branches that are two years old, ensuring the tree continues to grow sustainably.
The Peeling Process Skilled “peelers” use a specialized curved knife to rub the branch, loosening the bark. They then make longitudinal slits and carefully peel away the inner bark in long, thin sheets.
Creating the Quill These thin sheets are then hand-rolled, one inside the other, to create a multi-layered “quill.” As they dry in the shade over several days, they curl into the cigar-like shape we recognize. This labor-intensive process is why Ceylon is considered a “luxury” spice.