“Downwind of the island, one can smell cinnamon eight leagues out to sea,” a Dutch captain reported of Sri Lanka in the 18^th century.  Perhaps this was poetic license, but it is true that Sri Lanka has long been famed for its cinnamon, and this coveted spice has led to many wonderful stories, wild claims and even wars over the centuries.  More recently, its health benefits are becoming accepted by modern science and its unique aroma puts it among the world’s favorite spices.

True cinnamon comes from Sri Lanka and is still known across the world as Ceylon cinnamon, the name under which it rose to fame between the 16^th – 19^th centuries.  Cinnamon grows as a bush and goes through a complicated process to get to the products we find in shops. The bark is harvested at dawn, peeled and then carefully rolled into quills, whilst the leaves are dried and the essential oil extracted by steam-distillation. These techniques combine age-old skills fine-tuned with modern technology and are a completely self-sustaining process.

 Here, in the heart of cinnamon country, you will learn about the history of Ceylon cinnamon and about the techniques of cinnamon production.  You will also visit the plantation house for refreshments and gain an impression of the life of an expatriate cinnamon farmer.