Cultivation & Growing
Our cinnamon trees are grown in carefully selected plantations across Sri Lanka's southwestern region. We use sustainable farming practices, organic fertilizers, and maintain optimal soil conditions for the best quality bark.
Harvesting
Skilled workers carefully cut the young shoots during the rainy season when the bark is most pliable. The timing is crucial – too early or too late affects the quality and aroma of the final product.
Peeling & Processing
The outer bark is carefully removed, and the inner bark is extracted using traditional tools. This delicate process requires years of experience and skill to ensure the bark remains intact and maintains its natural oils.
Natural Curling
As the bark dries, it naturally curls into the characteristic quill shape. This process takes 4–6 hours and requires optimal humidity and temperature conditions to achieve the perfect curl without cracking.
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Quality Control
Every batch undergoes rigorous quality testing including visual inspection, aroma assessment, and laboratory analysis. We grade our cinnamon according to international standards and ensure consistency across all products.
Packaging & Export
Final products are carefully packaged in moisture-controlled environments to preserve freshness. We use food-grade materials and follow international shipping standards to deliver premium quality to customers worldwide.
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