Sun, Oct 05, 2014 - Page 14 News List

Sri Lanka seeks to trademark cinnamon spice success

By Amal Jayasinghe  /  AFP, HIKKADUWA, Sri Lanka

“Initially there was salinity in the soil, but it is better now,” the 38-year-old said.

Kumara said he harvests his 9,000 trees every eight months, compared with every 18 months before the tragedy.

“Since the tsunami our agricultural practice has improved,” Kumara said.

“I notice that the replanted trees give a better crop,” he added.

Improved productivity has also allowed farmers to produce more of the lower-grade oil extracted from cinnamon tree leaves for use in balms, disinfectants, detergents and soap. The more expensive bark oil, meanwhile, is being sold for addition to high-end perfumes and even fizzy drinks.

The council has commissioned a study into the perceived health effects of cinnamon, which some have long claimed lowers blood sugar levels and cholesterol.

Chef Dell’Ascenza Riccardo of Sri Lanka’s biggest luxury hotel chain, also known as “Cinnamon,” said he has started using the famed local product in his Italian dishes.

“I use it for my red wine sauce and many other dishes,” Riccardo said. “The diners feel something different and it makes a good impression.”

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