Kerala and Sri Lankan cinnamon is known worldwide for its premium quality and unique flavour, which is commonly considered to be one of the world's best varieties. Cinnamon is grown in both these places, but there are a few differences between the two, specifically in the process of cultivation, flavour, and types. Both Kerala and Sri Lanka have high-quality cinnamon that is enjoyed globally for its sweet, delicate flavour and medicinal value. Though Sri Lankan cinnamon is considered the gold standard for Ceylon cinnamon, Kerala's cinnamon is not far behind in terms of taste and quality, with both places providing distinct and fragrant experiences for spice lovers, chefs, and health enthusiasts alike. In cooking, baking, or traditional medicine, cinnamon from these places remains one of the world's most valuable spices.
Kerala, on the southwestern coast of India, is famous for its rich agricultural diversity and pleasant climate, which makes it a perfect place to grow spices, such as cinnamon. Kerala's cinnamon is Cinnamomum verum (also referred to as true cinnamon or Ceylon cinnamon), which is the same variety produced in Sri Lanka.
Sri Lanka, commonly known as the "Home of Cinnamon", is famous for cultivating the world's best cinnamon, particularly from the Cinnamomum verum type. The spice is so ingrained in Sri Lanka's heritage and economy that it is frequently referred to as Ceylon cinnamon, named after the colonial name of the island, Ceylon.
Although both Kerala and Sri Lanka cultivate Cinnamomum verum, there are some differences between the two, although they possess numerous similar attributes: