Question 1

What is GI certification for Ceylon Cinnamon?

Accepted Answer

Geographical Indication (GI) certification from the European Union legally recognises that Ceylon Cinnamon is a product whose quality and characteristics are tied to its Sri Lankan origin. It prevents producers outside Sri Lanka from using the name on their products within EU markets.

Question 2

What is the difference between Ceylon cinnamon and cassia?

Accepted Answer

Ceylon cinnamon comes from Cinnamomum verum and forms soft, multi-layered quills with a mild, subtly sweet flavour and very low coumarin content. Cassia is sourced from related species grown mainly in China and Vietnam, forms hard single-layer sticks, and contains significantly higher coumarin levels, which can be harmful in large quantities.

Question 3

Who applied for Ceylon Cinnamon's EU GI certification?

Accepted Answer

The application was submitted by the Sri Lanka Export Development Board (EDB). It was supported by the European Union through the EU–Sri Lanka Trade Related Assistance Project, with technical assistance from UNIDO and the International Trade Centre (ITC).

Question 4

Where in Sri Lanka is cinnamon grown?

Accepted Answer

Most Ceylon cinnamon is cultivated in the Southern and Western coastal lowlands, particularly in Matara, Galle, and Kalutara districts. These areas offer the sandy, well-drained soils and coastal tropical climate that suit Cinnamomum verum cultivation.

Question 5

Does GI certification mean Ceylon Cinnamon is more expensive?

Accepted Answer

GI status allows exporters to position Ceylon cinnamon as a premium, authenticated product distinct from cheaper cassia substitutes, which can support higher prices in European markets. However, actual pricing depends on grade, processing method, and market conditions.

Question 6

Is Ceylon Cinnamon the only Sri Lankan product with EU GI recognition?

Accepted Answer

At the time of certification it was Sri Lanka's first EU GI-certified product, setting a precedent for other Sri Lankan agricultural exports. The institutional process developed for the cinnamon application is available as a model for other sectors seeking similar recognition.

Question 7

How can I tell if the cinnamon I am buying is genuinely from Sri Lanka?

Accepted Answer

Look for the botanical name Cinnamomum verum or Cinnamomum zeylanicum on the packaging, verify that Sri Lanka is stated as the country of origin, and check the quill structure — authentic Ceylon cinnamon forms soft, tightly rolled multi-layer sticks rather than single hard tubes. Products sold in the EU under the GI designation must meet these standards.

Question 8

What health differences are there between Ceylon cinnamon and cassia?

Accepted Answer

Ceylon cinnamon contains very low levels of coumarin, a naturally occurring compound that can affect liver function when consumed in large doses. Cassia contains substantially higher coumarin concentrations, which is why European food safety authorities have issued guidance recommending limits on cassia intake. For regular culinary use, Ceylon cinnamon is considered the safer choice.

Ceylon Cinnamon receives GI certification from EU

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