Uncover the Secret of Ceylon Cinnamon in Ayagama Village
Cinnamon is the oldest spice ever discovered by humans. It was a rare spice fit for kings in ancient Egypt. This exotic spice was used for a variety of things, from anointing oil to embalming blends to aid mummification. As time went on, more and more benefits of this prized spice were discovered, including its incredible medicinal properties. The ancient Greeks used cinnamon as a prayer offering and even a currency, while the royals used it in their food, medicines, and personal fragrances. Such was its disposition’s excellence! According to legend, this spice first appeared in 2000 BC.
Cinnamon is an exotic and sought-after spice that dates back to 2800 BC in Chinese writings. Asclepiades, a physician at the time, began recommending cinnamon to treat diarrhoea, appetite problems, and minor injuries. Soon after, the success of the prescriptions became well-known, and this holistic spice became a popular medicine. Cassia and Ceylon cinnamon are the two types of cinnamon. While Cassia is of poor quality, Ceylon is a trailblazer in terms of cinnamon’s true qualities. Ceylon is a Sri Lankan native.
Cinnamon is known as Kwai in Cantonese. This spice has always piqued my interest, so during a trip to Sri Lanka in November 2019, I visited one of Ayagama’s Cinnamon factories in Rathnapura. Ayagama, a poor village near Colombo, is known for its cinnamon charm, which draws passing tourists. On a bright sunny afternoon, I arrived at the Samarakkody Holdings factory to observe the Ceylon Cinnamon manufacturing process. This factory is a pioneer in the concept of single-origin cinnamon, which means they use a vertically integrated system to manage the farming and packaging processes in-house.
From afar, this small factory, hidden behind a lush hillside, appears to be a log cabin in the woods. As I approached the property, I noticed a few small bundles of raw cinnamon twigs in the front yard. Priyantha and Shantha Samarakkody founded this factory in 2018, naming it BrownGold Cinnamon after the colour and texture of the spice. Nipun Samarakkody was kind enough to show me around. I observed how the bark of a Cinnamomum Verum tree is converted into well-refined and evenly sized cinnamon quills in less than four hours. Cinnamon sticks, powder, and oil are among the factory’s other value-added products.
Each sold to seven different countries, with South Korea being the most crucial buyer. Koreans have porcelain skin, and Sujeonggwa, a type of Korean cinnamon punch, is said to help the skin glow. Cinnamon’s antibacterial, antioxidant, and antifungal properties effectively combat skin blemishes. It’s a spice that promotes blood flow while also removing acne without drying out the skin. That’s why it’s also known as Cleopatra’s spice. The best on the planet is garden fresh, unblended cinnamon. On the ground floor, where a few workers were shaving the outer and inner barks of the homegrown trees, I learned this.
Nipun explained how this soft tan-brown cinnamon with a delicate sweet flavour has long been used in traditional Chinese medicine during the walk-through.” He told me, “The rhetorical advantages are all-encompassing, and they have benefited many generations. Ceylon cinnamon, also known as true cinnamon, regulates blood sugar levels, improves metabolism, improves insulin sensitivity, and reduces blood sugar spikes.” We conversed as we walked from one room to another.
Women fit the dried, curled up cinnamon into organised quills at these wooden workstations, which were arranged in a row. They later shape the quills into sticks. These sticks are ground into cinnamon powder in most Indian households and used in nearly all special-seasonal dishes. After some more dialogue, Nipun revealed that Ceylon cinnamon can also help with neurodegenerative diseases. According to reports from around the world, this spice can cure both Alzheimer’s and Parkinson’s disease. Cinnamon’s bioactive compounds prevent Tau Protein from accumulating in the brain. As a result of blocking Tau protein, Alzheimer’s disease is no longer a problem.
Ceylon Cinnamon is also high in antioxidants, which protect our bodies from oxidative damage. Apart from being a food preservative, cinnamon has a plethora of medicinal properties. This powerful natural ingredient can reduce inflammation, fight infections, and even repair tissue damage. Alternatively, lower cholesterol levels, risk of heart disease and the growth of cancer cells. Cinnamaldehyde, the main active component, inhibits the formation of toxic blood vessels in tumours, activates detoxifying enzymes in the colon, and aids in the fight against bacterial and fungal infections.
Cinnamon oil is effective in treating fungal infections of the respiratory tract as well as HIV, which weakens the immune system over time. Cinnamaldehyde is responsible for cinnamon’s distinct aroma and flavour. Cinnamon is also mentioned in passing in the Christian Bible. It is used in religious rites and as a food flavouring in Europe. Cinnamon was used as a status symbol by Europeans during the Middle Ages. Only the wealthy could get their hands on this exotic spice from the East back then. It played a pivotal role in Europe’s expansion into Asia, from curative powers to medicinal potentiality. Today, it’s a ubiquitous spice in most kitchens.
Nipun wrapped up the factory tour by describing how committed they are to the community’s development. This factory was made with the help of the World Bank as part of the agriculture modernization programme, and it donates 5% of its profits to farmer education and organic farming. I was moved! The rest of the afternoon was spent brunching and chatting with the family. They fed me some of Sri Lanka’s most authentic home-cooked food, and as a parting gift, gave me a large parcel of cinnamon sticks. What a wonderful family!
If you happen to be passing through Ayagama on your way to Sri Lanka, stop by this factory to say hello to the Samarakkodys.
