The majestic Fragrance of the world's finest Cinnamon deliciously fusing with the aroma of Ceylon's Finest Tea at Dilmah

There's always a lingering fragrance around the Dilmah complex in Colombo. It is generally woody, sometimes tinged with citrus, occasionally fruity, and always pleasant. That's the aroma of tea, varying only as the seasons influence the teas. We taste over 10,000 teas each week in selecting only the finest teas for Ceylon's Finest so that lively aroma has always surrounded us, spurring us on in our mission to make the world a better tea since the time my father first started his journey in tea in the 1950s.

There's been a noticeable difference recently, the woody fragrance complemented by a subtle sweetness, an added warmth and majestic piquancy. The change becomes clearer when a cluster of cinnamon coloured packages become visible, emblazoned with a golden logo declaring the contents, 'Dilmah Finest Ceylon Cinnamon.'

There are natural parallels in the two iconic Sri Lankan products. Ceylon Tea and Ceylon Cinnamon are universally acclaimed the finest tea and cinnamon in the world, accolades that are linked to the richness of the island's biodiversity, its monsoonal climate, the diverse ecosystems, soils and the sophistication of the island's tradition of sustainable agriculture. Since 3 BC, Sri Lanka was ruled by Kings who understood and embraced the natural synergy that should define interaction between people and nature. Colonialism interrupted that relationship although respect for nature and sustainability persists amongst many tea and cinnamon growers, adding to the allure of both.

Dilmah Tea was born in September 1985 with the assurance that, 'In Ceylon a country famous for its tea, there is a tea famous for its taste,' evolving to my father's invitation in 1994 to tea drinkers to 'do try it!'. My father, Merrill J. Fernando, passed away in July last year yet the values he espoused through his lifetime of devotion to tea & kindness form the foundation of the legacy he leaves behind. A part of that legacy is a discussion we had on Ceylon Cinnamon and its potential to parallel the story of taste, goodness and ethical purpose in our teas, and our agreement to offer the Cinnamon we grow, one day, in the form of Dilmah Ceylon Cinnamon.

Ceylon Cinnamon is scientifically proven to be unique. Cinnamomum Zeylanicum grown in other countries is not quite the same, as scientists have confirmed. That truth is indisputable but there is more to Ceylon Cinnamon. In 1000BC King Solomon sent ambassadors to Sri Lanka, visiting the present day city of Galle which he called Tarshish, to purchase Ceylon Cinnamon, amongst other treasures which included precious gemstones. The heritage of Ceylon Cinnamon is perfectly expressed in the value ascribed to the spice by Kings, Queens, Emperors, Physicians and Chefs over millennia.

Our reason for embracing Ceylon Cinnamon goes beyond taste and heritage. Dilmah is a family business, formed on a foundation of family values, chief among which is kindness. Sri Lanka's magnificent Cinnamon has been exploited for centuries with little or no benefit to the community engaged in its production nor the future of the ancient Cinnamon industry in Sri Lanka. The existence of a cheaper, inferior counterfeit that unfairly acquired the allure of Cinnamon forced Ceylon Cinnamon into a defensive mindset, compromising the heritage, tradition, taste and goodness in the spice. The reality that cassia, the imitator contains the toxic substance coumarin, adds urgency to our mission.

Our Ceylon Cinnamon was first presented to guests at an evening of gastronomy inspired by the fragrance and flavour of Ceylon Cinnamon in Dubai on 17th February, 2023. At the event guests were presented with an exceptional and different experience of the Spice of Kings. In combination, our passion for Ceylon's Cinnamon, its unique taste, our life enhancing purpose in Cinnamon and the culinary art of Pullman Dubai Chefs Roziro Mathias and Dammika Herath, delivered insight into the taste, goodness and purpose of Dilmah Finest Ceylon Cinnamon.

An amuse bouche of Langouste tortellini with vegetable consomme infused with Ceylon Cinnamon and white truffle preceded an hors d'oeuvre of pan seared foie gras, with toasted brioche, fig chutney and caramelised pears paired with Ceylon Cinnamon Infused Dilmah prince of Kandy Tea. Our entrée was Risotto Alberto with Ceylon Cinnamon infused Wild Asparagus veloute, brie cheese curd and a garnish of gold leaf. Thereafter butter-poached Ceylon Cinnamon dusted wild cod, royal Beluga caviar, caramelised endive, edemame puree and a blood orange glaze. Following a palate cleanser of Ceylon Cinnamon essence in spring water combined with Granny Smith Granita, came a slow roasted veal loin with Ceylon Cinnamon infused herb jus, chive polenta stuffed morel. Finally a trio of dessert, with Ceylon Cinnamon infused chocolate ganache, Ceylon Cinnamon Jelly dome, Warm Lemon cake with vanilla cream, mango mousse and hazelnuts caramelised in Ceylon Cinnamon and Ceylon Cinnamon infused chai.

Entitled 'Finest Ceylon Cinnamon Experience' the event heralded the first serving of Dilmah Ceylon Cinnamon and the trade launch of our Cinnamon at Gulfood 2024. Follow us on Instagram (DilmahCeylonCinnamon) for more updates.

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