World Class Ceylon
Ceylon Cinnamon
History
Ceylon cinnamon, also called “True Cinnamon,” originates from Sri Lanka and is prized for its unique taste and aroma. Historically valued in the West for its preservative properties, cinnamon played a significant role in global exploration during the 15th century. Sri Lanka was the sole producer of genuine cinnamon, as evidenced by trade agreements such as the Hanguranketha agreement of 1766 with the Dutch.
Dutch efforts greatly boosted cinnamon production through domestication and expansion. Governor Falck initiated systematic cultivation in 1767. Cinnamon cultivation is concentrated along Sri Lanka’s coastal belt, covering approximately 45,000 acres. Peeling occurs during two main seasons: April/May to September/October. Ideal conditions include a wet climate with annual rainfall exceeding 1750mm and temperatures between 25°C-32°C.
Difference between Ceylon Cinnamon and Cassia
Ceylon Cinnamon and Cassia are both traded internationally, but Ceylon Cinnamon is less known and often mistaken for Cassia, highlighting the need to understand their differences. Derived from the Cinnamomum Zeylanicum blume plant indigenous to Sri Lanka, Ceylon Cinnamon has thin, papery bark forming multiple layers, whereas Cassia has a rougher, thicker bark with fewer layers. Ceylon Cinnamon, known as “sweet cinnamon” or “true cinnamon,” is preferred for its superior flavor profile, attributed to terpinoids absent in Cassia. Physically, Ceylon Cinnamon is tan brown, fragile, and offers lighter, brighter citreous tones, while Cassia is reddish dark brown, tougher, and tastes stronger and hotter.
Moreover, Ceylon Cinnamon contains minimal coumarin, a naturally occurring blood-thinning substance, whereas Cassia has higher levels, posing potential risks to the liver and kidneys if consumed regularly. The Federal Institute for Risk Assessment in Germany advises limited consumption of Cassia to 2 grams daily and recommends Ceylon Cinnamon for its lower coumarin content. Price-wise, Ceylon Cinnamon commands a premium, being over 10 times more expensive than Cassia. These differences emphasize the importance of informed decision-making when choosing between the two varieties.
Use of Ceylon Cinnamon
Cinnamon is a crucial spice in Sri Lanka, also exported as value-added products like oil and powder. It’s extensively used in food and beverages for flavor and aroma.
Medicinally, cinnamon is rich in potent antioxidants, ranking highest among spices. Ceylon Cinnamon possesses anti-inflammatory properties and aids in reducing heart disease risk and managing blood sugar levels effectively.
Research hints at cinnamon’s potential in cancer prevention, though primarily based on laboratory studies. It serves as a natural food preservative and finds applications in pharmaceuticals and cosmetics globally, particularly in perfumes and scented products.
Ceylon Tea
In over one hundred and fifty years, the name Ceylon had become synonymous with the world’s finest tea. In the world’s eye and tongue, Ceylon was tea and tea was Ceylon.
What Rolls Royce is to cars, Rolex is to watches, Havana is to cigars and Scotland is to whisky; Ceylon is to tea.
The legendary lion of the Sri Lankan flag was introduced to the Ceylon Tea logo, to guard this commitment – the symbol of quality.
History
James Taylor arrived in Ceylon in 1852, settling down at the Loolecondera Estate, Galaha. He begins a 19-acre tea plantation on the Loolecondera Estate in 1867, laying the foundation for what would become Sri Lanka’s largest export industry for over a century.
In 1872, a fully equipped tea factory began operating on the Loolecondera Estate.
In 1873, Ceylon Tea made its international debut when twenty-three pounds of tea produced by James Taylor reached London.
An island made for tea
From the seven tea regions of Sri Lanka, come the seven flavours of Ceylon Tea. Each blessed with its distinctive appeal to seduce and pamper palates that demand an array of choice.
Lightest to strongest, full-bodied to mild mannered, a cup of Ceylon Tea is nothing but the finest.
Types & Grades
SILVER TIPS
OP – Orange Pekoe
FBOP – Flowery Broken Orange Pekoe
BOP1 – Broken Orange Pekoe 1
PEKOE
BOP – Broken Orange Pekoe
BOPF – Broken Orange Pekoe Fannings
DUST 1
FBOPF EX.SP. – Flowery Broken Orange Pekoe Fanning Extra Special
GOLDEN TIPS
FF1 – Flowery Fannings 1
GUNPOWDER
Ceylon Black Pepper
Black Pepper, the most consumed spice in the world, is taken from the berries (or from ‘drupes’) of the plant Piper nigrum. Sri Lanka produces and exports Ceylon black pepper worldwide.
Ceylon Pepper is particularly favoured in the international market as it is quite rich in piperine, the alkaloid which lends it a distinct pungency due it’s terror. As a result, Ceylon Pepper from Sri Lanka fetches a premium price in the international spice market.
Taste of Sri Lankan black pepper is richly aromatic, with floral and citrus notes, while retaining a strong pungency. Depending on the time of harvest and the post-harvest process, there can be different types of pepper: green pepper, black pepper, red pepper and white For black pepper, the Piper nigrum berries are harvested when green and slightly immature, then it’s blanched and sun-dried. This makes it very rich in essential oil. The black colour results from the oxidation that occurs during drying.
Today, pure Sri Lankan origin pepper enjoys a huge demand internationally, and buyers are keener to discover spices that originate from a specific “terroir” just like wines. Ceylon Pepper is mainly exported to India, Germany and the USA and enjoys a growing demand from Australia and Canada.
Use of Black Pepper
Black pepper assists weight loss by suppressing appetite and preventing the formation of fat cells. The presence of phytonutrients supports this cause. Rich in antioxidants and active ingredient piperine*, black pepper initiates free-radical scavenging that helps chemoprevention and controls any progression of tumour growth and pre vents the growth of cancer cells. According to a study done by the University of Michigan. In cell studies, Piperine, the natural chem ical found in pepper, has shown anti- inflammatory antioxidant and anti-cancer activities.
Piperine in black pepper helps to stabilize glucose level in blood by improving its metabolism. Anti-inflammatory properties found in black pepper have the ability to reduce the occurrence of gum inflammation and oral infections. Black pepper lowers the levels of LDL cholesterol and increases HDL cholesterol which is good for the human body. By helping to reduce lower bad cholesterol black pepper reduces the risks of heart diseases.
Black pepper is a natural antidepressant. Piperine reduces the levels of oxidative stress and protects brain cells from damage. It also curbs the release of Monoamine oxidase, responsible for depression while it also induces the release of happy hormones, serotonin and dopamine.
Piperine reduces the risk of degenerative brain diseases like Parkinson’s and Alzheimer’s disease.
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