The gentle coastal hills of southern Sri Lanka are especially suited to the growth of cinnamon. The Portuguese were led to this part of world in search of cinnamon, cutting out the Arab middlemen. In those days it was gathered from wild trees, but, as the Dutch succeeded them, the first plantations were attempted, which then flourished. Cinnamon remains a major export of Sri Lanka, and its use in both cooking and medicine are being increasingly appreciated. Eulogized in poetry from the Song of Solomon to Michael Ondaatje, more than any spice it has become subject of romance. Even now the aroma of cinnamon being peeled to create the “quills” induces a feeling of well-being tinged with sensuality.

Experience Overview

A local cinnamon planter will greet you with a cinnamon infused juice before you make the climb to the estate. Wander uphill and encounter local peelers from the estate and nearby small-holdings gathered at a shed to process and extract cinnamon oil. There are many women peelers at work and at times the entire family gets involved. Observe the peelers at work, hear about the uses and healing properties of cinnamon and it’s grading. Enjoy the stunning view at the top and try your hand at peeling at the Ambalama. If you opt to do this experience privately, cinnamon tea tasting and/or light lunch could be pre-booked at an additional cost. For group bookings however, only cinnamon tea tasting can be arranged by request.

Includes:

A host, guided tour around the plantation, tea and a cinnamon peeling demonstration

Duration:

Approximately 1 hour.

Difficulty:

Easy

Suitable for children:

Small children won’t follow.

Meeting time:

Private tours can be reserved from 12.30 pm while there are two join in tours, 9.30 am and 3.30 pm

What to wear or bring along:

Cool, light clothing, hat, sun cream, walking shoes.

Private or not?

The experience can be booked privately or as join in.

Gallery

The Cinnamon Story - Experience - Sri Lanka In Style

Videos

Managing Expectations

“ It is important to remember that, whilst they are experts in their field, the people who run or host our experiences are not necessarily used to working in the tourism industry and may not offer the level of service you would find at a five-star hotel. For example, instead of a formal lecture, you may get a relaxed conversation where open discussion is encouraged. All of our hosts are, however, extremely engaging, knowledgeable and passionate about educating visitors about their chosen subject and we have worked with them to ensure that they deliver worthwhile, fulfilling experiences. We welcome feedback, so please let us know what you thought and if you think any improvements could be made to the experiences we offer. ”

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The Cinnamon Story