Life style

The story of the Ceylon spice: harvesting ‘true cinnamon’

Published

3 years ago

2023/03/26

By Zinara Rathnayake

It is 9am in the Carlton estate in Thihagoda, a small town about 160km (100 miles) south of Sri Lanka’s capital Colombo, and the July sun hides behind inky clouds. The air is thick and hot. Two men walk to the main estate building carrying piles of cinnamon branches. Inside, a group of women sit on the cement floor, chatting as they peel cinnamon.

Since 2000, workers here have planted, harvested and peeled cinnamon, sending batches of the fragrant sticks to a factory in Kamburupitiya, a 15-minute drive away, where they are cut, packed and loaded onto shipping containers for export.

Cinnamon harvesting usually takes place from June to December when the monsoon skies burst into downpours. But here at Rathna Producers Cinnamon Exports, it is produced throughout the year on the 42-acre (17 hectares) estate. “When we are done harvesting one acre, the next acre is ready,” says Chamara Lakshith, 28, the estate’s visiting officer, whose job involves coordinating between the estate and the main office in Kamburupitiya. “But sometimes for a few weeks, the bark is so hard that you can’t peel cinnamon. We know it by looking at the trees; young leaves turn striking red.”

The family business that began in 1985 is run by Ravindu Runage, whose late father started in the cinnamon trade with 7,000 Sri Lankan rupees ($35) to buy cinnamon from small farmers and sell it to bigger traders.

Now, Runage says the company is one of the largest cinnamon producers in Sri Lanka, exporting cinnamon and other spices like nutmeg and black pepper to 56 countries. Apart from growing organic cinnamon, the company also sources it from 8,000 individual and small-scale farmers and exports more than 30 containers of cinnamon a month.

“We grew up with cinnamon,” says 36-year-old Runage, at his office in Kamburupitiya, surrounded by several industry awards his family has won over the years. “We lived in a two-bedroom house. We slept in one room. In the other room, my thaththa [father] stored cinnamon.”

Once they were in the business, the Runage family learned that Mexico is one of the biggest cinnamon consumers. “So thaththa learned English and visited Mexico in 1998 to find a buyer,” says Runage. “But they spoke Spanish. So thaththa sent his business cards to companies he found in a telephone book.”

“Five months later, we sold our first container of cinnamon to Mexico.”

The world’s best cinnamon

There are two types of cinnamon in the Western market: Ceylon cinnamon (named after the title British colonisers gave to Sri Lanka) and cassia. Ceylon cinnamon is native to Sri Lanka; it has a lush, inviting scent and a sweet taste, and its quills are soft and light brown in colour. Cassia comes from other Asian countries like China, Indonesia and Vietnam; its bark is sturdy with a rough texture, it is dark brown in colour and is stronger and hotter in taste. Cassia is considered lower quality, while Ceylon often triumphs as the pure, “true cinnamon”.

The process of producing this cinnamon includes several laborious, time-consuming steps. This is also why Ceylon cinnamon is expensive in the market while cassia is cheap, Runage says.

At the estate, seeds are planted in grow bags. After one year, saplings are cultivated. Harvesting begins four years later.

Ravindu Runage’s late father started Rathna Producers Cinnamon Exports in 1985; they have now won several industry awards

For harvesting, farmers cut down the branches of cinnamon trees at an angle, which allows cinnamon bushes to regrow, Lakshith says. Young and tender twigs are thrown away. Once branches are soaked in water and are moist enough, peelers remove the outermost layer of the cinnamon bark. To produce thin cinnamon quills, they spend hours stripping off the inner bark of the cinnamon branch in sheets.

Once produced, Ceylon cinnamon quills are graded based on their width; the thinner the quills, the higher they are in value. Alba is the highest form of cinnamon, with a diameter of 6mm. H1 is a lower grade of cinnamon, with a diameter of 22mm. In the export market, Alba costs twice as much as H1.

A generational craft

With a hearty smile, Suduhakuru Piyathilake holds a large batch of cinnamon quills. Piyathilake and his wife have been living in an old, dilapidated house next to the estate’s main building for 10 years now.

At 5am every day, Piyathilake heads off to the plantation. After collecting branches from about 15 trees, he plods back to the water tank in the main building, drops them off for soaking and returns to the plantation. He must make several trips back and forth before he begins peeling.

“When it’s moist, it’s easy to peel,” says the 55-year-old. “That’s why we cut them early in the morning and soak them.”

When the clock hits 10am, Piyathilake comes back with the last batch. After five hours, he has collected the branches of 200 trees. Sweat trickles down his forehead. A resident kitten swats at his feet, but Piyathilake ignores it and rushes in for a shower.

After a two-hour break, he sharpens his knife by scraping the outer bark of the branch and then he gets to work. “This is what my father and his father did,” he says. “Now my sons are cinnamon peelers.”

Piyathilake has been peeling cinnamon for the last 43 years. He learned the craft from his father in their village in Elpitiya, 70km north of the Runage family estate, where his children live with his mother. At home, cinnamon trees adorn their back yard, Piyathilake says. “But it’s a small garden so we can’t harvest cinnamon every day of the year. We don’t make much money there. So I work here with my wife. We only see our children once in every four months.”

Piyathilake is so adept at work that he can masterfully strip off extremely thin barks of the cinnamon branch by merely measuring them next to his index finger. After peeling the outer bark, he makes two cuts on two opposite sides before peeling off the inner bark. A half a length cut of your smallest bone is for Alba, Piyathilake says. For “rough” or H1 cinnamon quills, Piyathilake uses the length of two bones of his index finger.

However, even for experienced generational peelers like Piyathilake, making extremely thin Alba cinnamon is profitless. By 10pm – when he sets off to sleep – Piyathilake can have peeled about 5kg of lower grade cinnamon, earning about 2,500 rupees ($12.50) per kilogramme. “But I will only make just one kilo of Alba for the whole day,” he says. “Alba is smaller and lightweight so you need to make more quills to make up a kilo – that earns me only 4,300 rupees [$21.50].”

When Piyathilake removes the inner bark, it curls up within a few minutes under the shade. These barks are then stuffed with small cuttings of the bark called quillings to make one 42-inch (1 metre) quill. Quills are placed on ropes under the roof for drying. After three days, peelers pack them into bales and send them off to the factory.

For Piyathilake and his family, cinnamon is their bread and butter, but it is also much more than that. “It’s a craft you have to master for years. I started peeling cinnamon when I was 12. It took me several years to strip off thin layers of the inner bark without damaging it,” he says.

Skills shortage

For producers like Runage, however, it is not always easy to find skilled labour. At the Carlton estate, Piyathilake is one of their last experienced peelers. Runage feels that finding generational peelers is one of the biggest challenges in the business today.

“Peeling cinnamon requires hard labour, so the younger generations don’t want to do it any more. They prefer office jobs. It doesn’t necessarily mean that these office jobs will pay you more than peeling cinnamon, but an office job has a better social image today,” says Runage. “People consider peeling cinnamon as a low-level job, so it’s difficult for us to find experienced peelers now.”

Back at the estate’s main building, grey-haired Heenipellage Chandra sits on a floor mat, her eyes focused on the cinnamon bark she peels. For 10 years, the 62-year-old has walked to the estate daily to peel at least 3kg of cinnamon. Chandra recalls Runage’s father visiting her house in the late 1980s. “He came to meet my father-in-law and buy cinnamon from him.”

Chandra has been peeling cinnamon at home since she was married. “Somewhere in the late 1970s,” she says, trying to recall her wedding day, “Husband’s father and his father, all of them peeled cinnamon.”

But Chandra’s children do not peel cinnamon any more. Both her 20-something sons do office jobs, says Chandra as her eyes twinkle with a smile. She is proud of her sons. They have climbed the social ladder.

When the coronavirus pandemic began, most resident cinnamon peelers left for their homes during the months-long lockdowns. Runage had to shuffle his staff around to find labour; women from the factory were relocated to the estate to peel cinnamon.

– AL JAZEERA

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Life style

India’s Republic Day

Published

7 days ago

2026/02/1

Thilina Walpola

Cultural perfomances showcasing tradition and talent

India’s Republic Day was celebrated in a spirit of unity and pride, as guests gathered to mark India’s democratic journey and its enduring commitment to freedom, diversity and progress.

India House came alive in hues of saffron, white and green as the 77th Republic Day of India was celebrated with stately elegance and heartfelt pride Set against the manicure lawns of the High Commissioner’s official residence, the annual ceremony unfolded as a graceful reminder of India’s enduring democratic spirit and its close time honoured ties with Sri Lanka.

Ambassador Santosh Jha with wife and Chief Guest Dr Nalinda Jayatissa

The morning ceremony commenced with the ceremonial unfurling of the Indian Tricolour. As the anthem echoed across the grounds, dignitaries, diplomats and members of the Indian Community stood united reflective on the ideals enshrined in the constitution of India, Justice, liberty, equality and fraternity. Adding cultural depths to the occasion was patriotic and classical performances thoughtfully curated to reflect India’s rich artistic heritage.

The evening reception had invited guests, diplomats, members of Parliament and many other distinguished guests. From traditional silk saris and sherwanis to chic evening gowns and tailored suits embodying a seamless blend of culture and continue.

The reception also offered a taste of India’s culinary artistry, with meticulously curated cuisine by Taj Samudra Colombo reflecting regional flavours with a modern twist.

Among the distinguished guests were the Prime Minister, Former Presidents, Ambassadors whose presence underscored the evening diplomatic and cultural significance.

The Tricolour rises, echoing the ideals of the Republic

“A day of pride and patriotism”- Ambassador’s words resonate on Republic Day

The chief guests was the Minister of Health and Mass Media Dr. Nalinda Jayatissa. The evening reach a memorable cresendo as the High Commissioner of India to Sri Lanka and Maldives delivered a speech emphasising India’s journey, its democratic value and its role on the global stage. He also spoke about the close ties between India and Sri Lanka, cultural exchanges and growing economic and strategic partnerships, reinforcing the special friendship between the two nations.

Pix by Thushara Attapathu

By Zanita Careem

Life style

Once a Heartian always a Heartian: Celebrating 130 glorious years

Published

7 days ago

2026/02/1

Thilina Walpola

A legacy begun by Belgian nuns, carried forward by generations of proud Heartians

This year, Sacred Heart Convent Galle celebrated 130 years of excellence, and the occasion was nothing short of spectacular. Alumnae, fondly called the old girls, walked the corridors of memory, reliving the elegance, discipline and camaraderie that shaped their youth. Founded by visionary Belgian nuns over a century ago, Sacred Heart Convent began with a clear mission of nurturing not only intellect, but also character, compassion and confidence. Today it stands as a timeless symbol of holistic education, blending its rich heritage with a modern vision.

There’s a magic in returning to the place where your story began – the echo of footsteps in old halls, the chatter of friends, the quiet thrill before assembly and the sense of belonging that never fades. This year as Sacred Heart Convent Galle celebrates 130 years of excellence. I found myself walking through memories that shaped not only my education but my outlook in life.

Founded over a century age by dedicated Belgian nuns, Sacred Heart Convent began as a humble institution with a bold vision to nurture intellect, character and compassion in equal measure. Set against the picturesque backdrop of Galle, with its charm and timeless beauty, the Convent became more than a place of learning, it was a sanctuary of discipline, creativity and grace.

My earliest memories of the school are vivid. I remember the feel of my uniform on the first day, the nervous excitement, as we walked into classrooms that I will always remember Sister Adrian’s warmth, guidance and encouragement . Her presence made every lesson meaningful and every Heartian feel truly cared for.

Galle itself added a special charm to the celebrations. The gentle sea breeze, the sunlit ramparts and the serene landscape created a perfect backdrop for a day filled with memories and nostalgia.

The 130 years of celebrations were a tribute to this legacy – an ode to the school’s enduring influence and the generations it has inspired.

The familiar bell at Sacred Heart Convent rang with a deeper resonance this year, calling together generations bound by faith, discipline and shared memory. As the institution marked 130 years of distinguished service in education, the celebrations unfolded not merely as an anniversary, but as a heart felt homecoming- a return to corridors where values were shaped and lifelong friendships were born. The alumnae returned in style, sharing laughter and stories of classroom adventures, chapel recitals and play ground friendships.

130 years strong-Sacred Heart Convent stands a beacon of values,discipline and life long learning

Old girls, present students and teachers unite to honour 130 years of pride

The highlights of the event this year was made memorable by a much loved Back to School theme that turned time gently backwards, Old girls arrived dressed in thier school day best, laughter filling the quadrangle as familiar bells , laughter, memories marked the back to school scene .

At the heart of the foundation of the school was Sister Adrian ,the devoted Belgian nun who served as principal, she had vision, discipline and unwavering dedication that was the the cornerstone of Sacred Heart’s legacy. Generations of students carry forward her values and spirit she instilled over a century ago.

I found myself reminiscing about my own journey within its storied walls – the classrooms, the assemblies, the playground games and shared seats with friends that still bring a smile today. I remember the guidance of teachers who inspired curiosity and the gentle discipline of mentors who shaped our values.

The ‘Back to School’ feeling during the 130th celebrations was magical seeing Alumnae return, glowing with nostalgia reminded me how the spirit of Sacred Heart stay with us and remains etched in our hearts.

As the celebrations came to a close, I felt a profound gratitude for the school, for the Belgian nuns who laid its foundation For the present Principal Sister Sandya Fernando and Sister Mihiri Perera, Deputy Principal and Head of the Primary School and the teachers who carry forward this century old tradition with dedication and warmth. Their commitment to keeping the school’s spirit vibrant, bridging the gap between the history and the present. From Sister Adrian’s vision to the care of today’s dedicated sisters, Sacred Heart Convent has spent 130 shaping minds, nurturing values and inspiring generations.

For me, Sacred Heart Convent was never merely a place of learning; it was a canvas, a stage and a sanctuary, a place that taught me education is as much character as it is about knowledge.

As the school celebrated 130 glorious years, we salute Sister Adrian, and the visionary leadership of the current principal and Vice principle Thier dedication have shaped generations of Heartians, instilling values, courage and compassion For me this celebrations stirred cherished memories and a reminder that the heart of Sacred Heart beats strong, carrying its legacy forward with pride and love

By Zanita Careem

Life style

Fathuma Marleen on style, strength and grace

Published

7 days ago

2026/02/1

Thilina Walpola

Chic and modest

Threads of influence

From the buzz of a busy salon chair to the delicate precision of couture hand work, Fathuma Marleen carved a space where style,skill and sophistication intertwine.

Her signature lies in the subtle artistry of her embroidery and handwork. Every stitch, every embellishments reflect a dedication to precision and an eye for detail cultivated from her earliest days A guiding force for women she touches human lives with generosity,empathy and unwavering commitment

Fathuma Marleen’s story begins not on a runway,but behind a salon chair,scissors in hand,hair falling softly to the floor,and dreams quietly taking shape .As a young hairdresser,trained by Janet Balasuriya , she learned early the art of transformation:how confidence blooms when a woman feels seen,styled and celebrated. That intimate understanding of beauty,personal,emotional and deeply human later became the backbone of her creative journey.

Marleen lawyer turned Ambassador

But her creative spirit couldn’t be confined to hair alone In a world driven by fast fashion and fleeting trends,Fathuma Marleen’s work caught the attention of established names in the couture world. Driven by an eye for fashion, she transitioned into stitching, turn ing fabric into statements of sophistication and glamour.She went on to sew for top designers and Colombo’s fashion conscious women, contributing behind the scenes to collections that demanded excellence, consistency and technical mastery. Though her role was discreet, her impact was unmistakable among the landscape of fashion,each of her designer clothing had her signature precision. Her signature touch soon became popular among top designers ,whether it’s a flowing gown, or an Indian Shalwar or a flowing abaya, her intricate,embroidery or her sleek cut had a story . Yet at the height of her creative journey, Marleen made a personal sacrifice,she moved away from her burgeoning fashion career to join her husband in his ambassadorial role to Riyadh.

A defining chapter in Fathuma Marleen’s professional journey has been her close alliance with the Women’s Chamber of Commerce and Industry WCIS, a platform that champions entrepreneurship, creativity and leadership among women. It was Nayana Karunaratne,her close friend with whom she co-created spectacular fashion shows stood firmly by her side encouraging,guiding and gently nudging her back towards her creative calling.

Her work gained particular prominence under the guidance and encouragement of Nayana, this partnership proved transformative, and Fathuma Marleen designs stepped into the spot

Notably her creations featured at the Chamber of Commerce, fashion show led initiatives, including high profile Abaya presentation showcased at the Hilton, which left the audiences mesmerised. Her creations unveiled marked a defining movement in her journey. Modern silhouettes,rich hues and intricate embroidery,

clear lines, thoughtful detailing, appealed to modern woman who values both tradition and contemporary style. The collection resonated strongly with the audience. This show was a celebration of Marleen’s return to the spotlight The Hilton shows stood as a turning point-proof that Marleen’s design journey had depth,direction and a story still unfolding.

When her husband’s diplomatic posting took the family to Riyadh. Fathuma Marleen embraced a new chapter, one that required poise, adaptability and cultural awareness.

As an Ambassador’s wife she navigated formal responsibilities with elegance, balancing public engagements, all while maintaining her creative pursuits but limited due to new responsibilities ,yet she remained a quiet force in style and women’s empowerment,balancing diplomacy and creativity

Through it all, she remained committed to family. Her three daughters each now accomplished doctors and son Banker in the US were nurtured in an environment of discipline.

She says ‘ my family remains my cornerstone a source of pride and inspiration’. She cherishes her children and grandchildren, who continue to inspire her with thier own passions and achievements Beyond fashion, she is a dedicated social worker and champion of women,turning every endeavour into a celebration of creativity,sophistication and style. Beyond glamour, Fathuma is a woman driven by compassion. She devotes herself to running an orphanage established by her husband,carrying forward his vision and touching countless lives.