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Distinctv-feat.-of-cey.cin

The value of Ceylon Cinnamon cultivated in Sri Lanka is due to the quality of bark and specially the presence of aroma giving volatile compound known as “terpenoids”. The presence of “terpenoids” gives the Ceylon Cinnamon its characteristic flavour profile. The high quality of the bank of Ceylon Cinnamon is influenced by the soil and the climatic conditions prevailing in the island.