Sri Lanka Cinnamon and spices

The Rich Legacy and Grades of Sri Lanka Cinnamon: Exploring the Spice Island’s Treasure

Sri Lanka, often referred to as the “Spice Island,” is renowned for its high-quality spices, among which Ceylon Cinnamon stands out as a crown jewel. The unique flavor and aroma of Ceylon Cinnamon have made it a sought-after commodity in global markets. This article delves into the different grades of Sri Lanka Cinnamon, highlighting its significance and linking to other exquisite spices such as vanilla beans, cardamom, clove, turmeric, mace, black and white pepper, dry ginger, nutmeg, and betel.

Understanding Ceylon Cinnamon

Ceylon Cinnamon, also known as “True Cinnamon,” is derived from the inner bark of the Cinnamomum verum tree. Unlike the more commonly available cassia cinnamon, Ceylon Cinnamon boasts a mild and sweet flavor, making it ideal for both culinary and medicinal uses. The cultivation of this spice dates back centuries, with Sri Lanka being the largest producer and exporter.

Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark, and berry fruit. When harvesting the spice, the bark and leaves are the primary parts of the plant used. In Japan, the more pungent roots are harvested to produce nikki (ニッキ), a product distinct from cinnamon (シナモン shinamon).

Cinnamon is cultivated by growing the tree for two years, then coppicing it, i.e., cutting the stems at ground level. The following year, about a dozen new shoots form from the roots, replacing those that were cut. A number of pests such as Colletotrichum gloeosporioides, Diplodia species, and Phytophthora cinnamomi (stripe canker) can affect the growing plants.

The stems must be processed immediately after harvesting while the inner bark is still wet. The cut stems are processed by scraping off the outer bark, then beating the branch evenly with a hammer to loosen the inner bark, which is then pried off in long rolls. Only 0.5 mm (0.02 in) of the inner bark is used; the outer, woody portion is discarded, leaving metre-long cinnamon strips that curl into rolls (“quills”) on drying. The processed bark dries completely in four to six hours, provided it is in a well-ventilated and relatively warm environment. Once dry, the bark is cut into 5 to 10 cm (2 to 4 in) lengths for sale.

A less than ideal drying environment encourages the proliferation of pests in the bark, which may then require treatment by fumigation with sulphur dioxide. In 2011, the European Union approved the use of sulphur dioxide at a concentration of up to 150 mg/kg (0.0024 oz/lb) for the treatment of C. verum bark harvested in Sri Lanka.

Grades of Ceylon Cinnamon

Mainly Ceylon Cinnamon is categorized into four major grades: Alba, Continental, Mexican, and Hamburg. This is based on the diameter of the cinnamon sticks (quills). The most expensive grade is Alba, which is a 6 mm diameter quill.

Alba Cinnamon: Considered the highest grade of Ceylon cinnamon, Alba Cinnamon is made from the finest and thinnest inner bark of the Ceylon cinnamon tree. Its diameter size varies between 6 mm to 7 mm, and it is very light golden-brown in color. Alba Cinnamon is rare and provides a top-quality taste, making it the most expensive grade on the market.

C5 Special: Recognized as the second highest quality grade after Alba Cinnamon, C5 Special is known for its character, taste, smell, and excellent flavor. It is particularly popular in the European market, with a diameter size varying between 7 mm to 9 mm.

C5: The third highest quality grade, C5 cinnamon is smooth and slender, sweet in taste, and deep yellow in color. Its diameter size ranges between 10 mm to 12 mm.

C4: Falling under the Continental cinnamon category, C4 is slightly lower in quality compared to C5 Special and C5. It is known for its smoothness, exquisite fragrance, pale yellow color, and sweet taste, with a diameter size of 13 mm to 14 mm.

M5: The best quality of Mexican cinnamon, M5 is characterized by its golden brown color, rough and coarse texture, and diameter size ranging from 16 mm to 18 mm.

M4: Similar to M5 in appearance but with a diameter size between 18 mm to 20 mm, M4 is highly popular in Mexico and European countries due to its pleasant smell and taste.

Hamburg (H): This grade has five subgrades (H1, H2 Super, H2 Normal, H2 FAQ, and H3). H1 is the finest and most expensive, highly demanded by South Americans. H2 Super, H2 Normal, H2 FAQ, and H3 follow in descending order of quality, with increasing thickness and roughness.

Quillings: These are broken pieces of cinnamon quills resulting from the bailing process, categorized into Quillings No.1, No.2, and No.3 based on size.

Sri Lanka’s Other Spice Treasures

Apart from Ceylon Cinnamon, Sri Lanka is also famed for a variety of other spices that enrich the global culinary and medicinal landscape.

• Vanilla Beans: Known for their sweet and aromatic flavor, Sri Lankan vanilla beans are a favorite in desserts and gourmet dishes.
• Cardamom: Often called the “Queen of Spices,” cardamom from Sri Lanka is prized for its strong, unique flavor and intense aroma.
• Clove: With its warm, sweet, and aromatic taste, clove is a staple in spice blends and traditional medicine.
• Turmeric: Renowned for its vibrant color and health benefits, turmeric is a vital ingredient in Sri Lankan cuisine.
• Mace: The outer covering of nutmeg, mace is known for its delicate flavor and is used in both sweet and savory dishes.
• Black and White Pepper: Often termed the “King of Spices,” Sri Lankan black and white pepper are famous for their pungency and robust flavor.
• Dry Ginger: Used extensively in culinary and medicinal preparations, dry ginger from Sri Lanka is noted for its potent flavor.
• Nutmeg: Known for its warm, nutty flavor, nutmeg is a versatile spice used in many cuisines around the world.
• Betel: Betel leaves are often chewed for their stimulant properties and are an integral part of Sri Lankan culture.

Conclusion

The rich tapestry of Sri Lanka’s spice heritage is woven with the finest threads of Ceylon Cinnamon and a plethora of other spices. Each spice, with its unique flavor and aroma, contributes to the global culinary landscape, making Sri Lanka a true Spice Island. For more details on premium spices and their applications, visit Pure Vanilla Beans.

By understanding the grades of Ceylon Cinnamon and exploring the island’s other spice offerings, one can truly appreciate the depth and diversity of Sri Lanka’s spice heritage.