Indonesia is the largest producer of cinnamon in the world, contributing nearly 40% of global output. Read about the top ...

It is the pungency of our spices, notably cinnamon which launched many a ship towards this tiny island. Botanically known as Cinnamomum zeylanicum, no part of this tree goes unused.Although southern ...

Sri Lanka is a haven for food enthusiasts, boasting a diverse array of delectable dishes that showcase its rich cultural ...

Over the centuries, locals have come up with plenty of ways to make these resources into delicious meals. Grandmas in floral ...

Ceylon cinnamon is named after the old British name for Sri Lanka, and it is often considered "real" cinnamon. It is made from the dried inner bark of a tree called Cinnamomum verum. Growing these ...

Rather than focus on north Indian cuisine, like most of its ilk in America, or southern India's chaat, like many eateries in the South Bay, Spicy Leaves casts its net across the entire ...

True cinnamon is the bark of a tree native to Sri Lanka (formerly Ceylon), the most prevalent species names of which are Cinnamomum verum (“true cinnamon”) and C. zeylanicum (“Ceylon ...

All that’s spicy and historical of cinnamon under one roof By Yomal Senerath-Yapa. View(s): The island’s first cinnamon museum (filling a major lacuna, as Sri Lanka alone gives the world the best and ...