Ceylon Cinnamon: The ancient elixir with modern power

"There is nothing greater that humans have—for this century, and for this consumer." So says Dilhan C. Fernando, CEO and Chairman of Dilmah Tea, whose vision for Sri Lanka's heritage crops goes far beyond commerce.

- BY IFHAM NIZAM

In his impassioned voice, one hears not only the call of a tea planter but also that of a cultural custodian-protecting, promoting, and preserving the sanctity of Sri Lanka's most prized export: Ceylon cinnamon.

For centuries, cinnamon has seduced the world. But not all cinnamon is created equal. Cassia, the cheap cousin of true Ceylon cinnamon, dominates supermarket shelves globally. Yet it is Sri Lanka's soft, sweet, and health-rich Cinnamomum verum—once worth more than gold in ancient Rome—that is now making a strong case for a comeback.

"Ceylon cinnamon prevents the initiation and development of cancer in the human body," says Dilhan Fernando. "That's with the tea. Strong sedatives. Anticancer. Anti-stroke. Anti-stress. It's a pharmacy in a cup."

And therein lies the story of value. Not just economic value, but the deeper value of health, sustainability, and cultural authenticity. Ceylon cinnamon has been subjected to centuries of conquest, commodification, and confusion. Today, it stands at the crossroads once more—either to be sold as a cheap commodity or celebrated as the superfood it truly is.

A Heritage Crop with Healing Power

Modern research increasingly confirms what ancient civilizations intuitively knew: true cinnamon holds remarkable health properties. Ceylon cinnamon is rich in cinnamaldehyde, a compound shown to reduce inflammation, improve heart health, lower cholesterol, and even support neuroprotection. "Anticancer, anti-dementia—yes, absolutely. It's amazing," Fernando says.

He paints the picture with numbers. "Cinnamon per serving, for all these health benefits, is going to be about USD 0.20 per cup. Reducing cholesterol, preventing dementia, reducing cancer risk—that's phenomenal value."