Cinnamon was first discovered in Sri Lanka by the Portuguese, who identified it as a wild tree and later researched its remarkable benefits, eventually developing methods to cultivate and harvest it. Over time, cinnamon became one of Sri Lanka’s most valued assets, with the island producing nearly 90% of the world’s supply of true cinnamon.

This fragrant spice enriches savoury dishes, infuses desserts and carries powerful healing properties used in traditional Ayurvedic remedies. Unlike the widely recognised tea industry, cinnamon cultivation remains a more discreet craft often unseen and unknown, even to those who live in or frequently visit Sri Lanka.

At Villa Mayurana in Ahangama, guests can witness this heritage firsthand through our Cinnamon Tapping Experience, where the art of peeling, curling and grading cinnamon is demonstrated by skilled artisans in the villa’s own cinnamon garden.

Cinnamon cultivation is a unique, intricate and rarely observed process, an experience that is both educational and unforgettable. And if the craft itself doesn’t capture your senses, our cinnamon-infused high tea, signature cocktails, 4-course cinnamon-inspired lunch or hands-on Cinnamon Culinary Workshop certainly will.

Discover what makes Ceylon Cinnamon truly extraordinary.