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Carramba flag paradise island 210/11/2023 aromatica) from China and Vietnam, Indonesian (Cinnamomum burmanii), from Sumatra and the Java region, and Indian cassia ( Cinnamomum tamala) from the north-eastern region of India and Myanmar ( Baruah and Nath, 2004).Ĭinnamon is endemic to Sri Lanka, which is the major producer and exporter of bark oil and leaf oil with 24 000 ha under cultivation. The Seychelles, Madagascar and India also produce true cinnamon bark of superior quality, though in small quantities. In India, true cinnamon is cultivated in Kerala, coastal areas of Karnataka and various parts of Tamil Nadu ( Krishnamoorthy et al., 1996). Islands like the Andaman Islands, Nicobar Islands, Lakshadweep and the Maldives are also famous for cinnamon. According to the International Herald Tribune, in 2006 Sri Lanka produced 90 % of the world’s cinnamon, followed by China, India and Vietnam. According to the FAO, Indonesia produces 40 % of the world’s Cassia genus of cinnamon. The major importers are Mexico, West Germany, the USA, the UK, Saudi Arabia, Taiwan, Singapore, Hong Kong and France. The cinnamon spice grown in Sri Lanka has unique advantages due to its organoleptic properties. There are significant compositional variations even within the plantations, and the presence of different cultivars has been recorded in the island ( Wijesekera, 1978). These cultivars are recognized by sensory evaluation and denoted by such nomenclature as ‘sweet’, ‘honey’, ‘camphoraceous’ and also ‘mucilaginous’, wild and ‘bloom’. The sweet and honey cultivars are extensively cultivated ( Senanayake, 1977).īark oil is produced from the distillation of imported cinnamon and cassia in Western Europe and North America. Sri Lanka also supplies a major portion of the cinnamon bark oil. France is the biggest importer followed by the USA. Leaf oil is distilled in Sri Lanka and the Seychelles.
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