Ceylon cinnamon is called so because of its historical association with the island nation of Sri Lanka, which was formerly known as Ceylon. The name “Ceylon cinnamon” reflects the spice’s origin from this specific geographical region.
Sri Lanka has been a major producer and exporter of cinnamon for centuries. The country’s warm tropical climate and suitable soil conditions make it an ideal environment for growing high-quality cinnamon. The name “Ceylon cinnamon” highlights the spice’s connection to the island of Ceylon (now Sri Lanka) and serves to differentiate it from other varieties of cinnamon.
The term “Ceylon cinnamon” is used to emphasize the authenticity and unique characteristics of the cinnamon variety that is cultivated in Sri Lanka. It’s a way of highlighting the spice’s heritage and distinguishing it from other types of cinnamon, such as cassia cinnamon, which has a different flavor and aroma profile.
In recent years, there has been a movement to shift from using the name “Ceylon cinnamon” to “Sri Lankan cinnamon” to reflect the country’s modern name and to align with current naming conventions. However, the historical association between the spice and the former name “Ceylon” still remains strong, and both terms are often used interchangeably.