The world’s first Cinnamon museum opened in Mirissa, sri Lanka
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The world’s first cinnamon museum opened its doors on April 6 at Mirissa Hills Estate, showcasing the significance of Sri Lanka and its rich spice heritage. The museum offers stunning views and a wealth of historical artifacts.
Harin Fernando, the minister of tourism, officially opened the Cinnamon Museum under the direction of former global CEO Miles Young of Ogilvy and Mather. In addition to offering tours and cinnamon peeling demonstrations, the museum doubles as a full-fledged tourist center where guests may see the estate’s center and enjoy regional cuisine. C. Angelandran, a renowned architect, designed the museum building, which looks out over lovely areas of the estate.
During the function, Minister Fernando stated that programs such as the Cinnamon Museum brought attention to Sri Lanka’s wealth of resources. We have only explored the same old beach hotels at Mirissa, Weligama, Sigiriya, and Arugam Bay—not even 20% of what Sri Lanka has to offer. This is a great idea, and I don’t know how many of you know that Sri Lanka is the biggest exporter of cinnamon. Sri Lanka could be pleased with these goods. Although Sri Lankan tourism is doing fairly well, I hope to see more of this innovative strategy. Adding value would be really beneficial to us.
Adviser Herman Gunaratne of Mirissa Hills advised the museum’s design, which tells the tale of cinnamon through exhibitions, artwork, and information. The museum covers topics like how cinnamon has been mentioned and referenced throughout history, from prehistoric times to the present, Sri Lanka’s position as a major supplier and exporter of cinnamon, how to harvest, peel, and prepare cinnamon, how it is used in various industries, how it is mentioned in popular culture and art, etc.
“The Cinnamon Museum is going to be one of the world’s most important museums for people to understand about cinnamon,” Gunaratne added, referring to how Sri Lanka was valued throughout history for its superior cinnamon.
From idea to production
Miles Young, the chairman of Mirissa Hills, bought the house a few decades ago after visiting the nation on business. “I occasionally had to travel to Sri Lanka for business purposes, and when I was interacting with locals, someone mentioned that there was a really lovely abandoned cinnamon plantation. Would you mind coming to take a look at it? The phrase “cinnamon plantation” piqued my interest, so I drove up here and took in the breathtaking sights. I purchased this plot of property after my fancy had gotten the better of me. Since then, we’ve made an effort to improve it by planting more cinnamon, employing labor, and bringing in peelers who come in once a year to complete the peeling.
At that point, Young recognized a chance to draw additional attention to the estate. There weren’t many options for amusement or instructional activities when visitors and travelers came to Mirissa on vacation, except for going to the beach or the nearby Handunugoda Tea Estate. Miles began offering tours of his estate because there were individuals who wanted to view the cinnamon estate. However, simple tours also didn’t seem sufficient, as an explanation was frequently required.
As a historian by training, Miles was naturally curious about the history of cinnamon. The fact that cinnamon’s significance in trade, history, and culture had not been well-documented until recently further motivated him to build a museum where he could share his knowledge and anecdotes about the spice. In addition, he constructed a cottage near the museum and rents out rooms to guests who wish to spend a few days taking in the breathtaking views of the property. The estate would produce the best “true” cinnamon in the meantime and offer the town a stable business.
“Cinnamon is a resource for Sri Lankan tourism that is underutilized. Many tourists are itching to see it but are unable to travel there. We’ll explain how this “genuine” cinnamon differs from less expensive, subpar alternatives. However, we also unveil the realm of romance and folklore that distinguishes this particular spice. The museum honors all those who work in the trade and support Sri Lanka’s agricultural economy, in addition to celebrating cinnamon.
“True” Cinnamon/Ceylon
Throughout history, cinnamon has been the spice that is most traded, coveted, and the subject of fierce competition. The Latin name for Sri Lankan cinnamon is Zeylanicum, and it is also referred to as “true” cinnamon in common parlance. It is well known that cinnamon’s soft underbark produces the best and most digestible variety.
However, there has been and continues to be a lot of confusion between cassia and cinnamon. The “false” cinnamon, cassia, is mostly found in China, Vietnam, and Indonesia. It is not related to cinnamon, even if it does contain cinnamaldehyde. In some nations—China, most often America—cassava has started to be mistaken for cinnamon. In addition to having distinct tastes from cinnamon, cinnamon has been shown to have health risks when consumed. The museum offers details on how to distinguish between the two spices and steer clear of “false” cinnamon.
Visiting Cinnamon plantations in Sri Lanka
the MaduVisiting a cinnamon plantation in Sri Lanka offers a unique insight into the production of this ancient spice. It’s an opportunity to learn about an important aspect of Sri Lanka’s agricultural heritage and to see firsthand the skilled process of harvesting and preparing cinnamon. There are many places on the south and west coasts of Sri Lanka where travellers can visit cinnamon plantations and processing units. For example, venturing on the Madu River safari allows travelers to visit cinnamon plantations in Balapitiya.
Historical Background:
- Cinnamon is native to Sri Lanka and has been cultivated there for thousands of years.
- Main Cinnamon Growing Regions:
- Southern Province: Galle, Matara, and Hambantota
- Western Province: Negombo, Kalutara
- North Western Province: Kurunegala
- Types of Cinnamon:
- Ceylon Cinnamon (Cinnamomum zeylanicum): “true” cinnamon, known for its delicate flavor and health benefits.
- Cassia cinnamon: a different species, often confused with Ceylon cinnamon but not grown in Sri Lanka.
- Cultivation and Harvesting Process:
- Cinnamon trees are grown for about two years before the first harvest.
- Branches are cut during the rainy season, when the bark is easier to peel.
- Skilled peelers remove the outer bark and scrape the inner bark.
- The scraped bark is then dried, curling naturally into “quills” or cinnamon sticks.
- The entire process is labor-intensive and requires considerable skill.
- Economic Importance:
- Cinnamon is a significant export crop for Sri Lanka.
- The country produces about 80–90% of the world’s Ceylon cinnamon supply.
- It provides employment to many in rural areas.
- Visiting Cinnamon Plantations:
- Several plantations offer tours, particularly in the southern coastal areas.
- Visitors can learn about the cultivation, harvesting, and processing of cinnamon.
- Some tours include cinnamon peeling demonstrations and the chance to try peeling.
- Famous Cinnamon Estates:
- Mirissa Hills Cinnamon Museum and Plantation
- Ranweli Spice Garden in Matale
- Munnessarama Estate in Kurunegala
- Best Time to Visit:
- Year-round, but the dry season (December to March) is most comfortable for touring.
- Cultural Significance:
- Cinnamon has been part of Sri Lankan culture and cuisine for centuries.
- It’s used in traditional medicine and Ayurvedic practices.
- Sustainability Efforts:
- Many plantations are moving towards organic cultivation methods.
- Efforts are being made to improve working conditions and fair trade practices.
- Unique Experiences:
- Cinnamon peeling workshops
- Spice garden tours that include cinnamon along with other spices
- Cooking classes featuring cinnamon in Sri Lankan cuisine
- Products and Souvenirs:
- High-quality Ceylon cinnamon sticks and powder
- Cinnamon oil and other cinnamon-based products
- Handicrafts made from cinnamon wood
- Health Benefits:
- Ceylon cinnamon is known for its potential health benefits, including blood sugar regulation and anti-inflammatory properties.
- This has led to increased global demand for authentic Ceylon cinnamon.
- It was a prized spice that attracted colonial powers, including the Portuguese, Dutch, and British.
- Sri Lanka was once the world’s largest cinnamon producer and exporter.
spource:https://www.ft.lk/special-report/World-s-first-ever-Cinnamon-Museum-opens-in-Mirissa/22-760502
