Cinnamon is a spice native to Sri Lanka, India, Bangladesh, and Burma. The best and the most important evidence about the Cinnamon trade and cultivation in Sri Lanka is the Upcountry Dutch Agreement, was commonly referred to as Hanguranketha Agreement, and it was signed in 1766 by King Sri Keerthi Sri Rajasinghe and a Dutch Governor. By signing this agreement King had to transfer the permission and authority to cut and peel Cinnamon in certain areas of Sri Lanka where the Dutch government agreed to protect the kingdom from other foreign invaders such as English and Portuguese.
Cinnamon that is cultivated in Sri Lanka is referred to as True Cinnamon. In Sri Lanka, true cinnamon is cultivated only in particular areas such as south of capital Colombo and Negombo district. And some of the major cities that cultivate Cinnamon are Galle, Matara, Hambantota, and Rathnapura.
Sri Lanka is considered to be the World’s largest exporter and producer of Ceylon Cinnamon to different parts of the world. The category of cinnamon that is grown in Sri Lanka has a variety of forms, and the most common category identified in Sri Lanka is ground cinnamon. Ceylon cinnamon has a unique smell and a light brown color. This category of cinnamon is expensive and rare compared to other categories. Based on the diameter of the quill, there are different grades of Ceylon Cinnamon namely Alba, Continental, Mexican, and Hamburg. Apart from the main types of cinnamon, there are more than hundreds of wild cinnamon from all around the world.
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