Among the groves of Kurundugama Plantation, cinnamon peelers carry out an art form as intricate as it is time-honored. The craft of peeling cinnamon bark, passed down through generations, requires hands as skilled as a sculptor’s and patience honed over decades. Every morning, before the sun rises, peelers like Wimal begin their delicate process, transforming raw cinnamon bark into the fine Ceylon Cinnamon quills loved worldwide.
A Day in the Life of a Cinnamon-Peeling Family
Before dawn, Wimal and his family carefully select mature cinnamon trees, pruning them with precision. Once gathered, the branches are taken to the Wadiya, a modest shed where the artistry begins. Each family member plays a vital role in peeling, scraping, and preparing the cinnamon. It is here that raw bark begins its transformation into the aromatic cinnamon quills of Sri Lanka, each strip carrying the family’s expertise and dedication.
Techniques Passed Down Through Generations
Using a bronze rod, Wimal softens the inner bark, making it pliable enough for peeling. Then, with a sharp knife, he carefully separates the bark, layer by layer. The precision and care ensure that every cinnamon quill maintains its essential oils and premium quality. For the peelers, this process is more than a livelihood; it is a tribute to their family’s heritage and pride.
By supporting The Auburn’s Ceylon Cinnamon, you’re embracing a product rooted in family legacy and generations of craftsmanship, ensuring unmatched flavor and authenticity in every dish.
