top of page

Beautiful Sri Lanka - land like no other

A Paradise of Natural Wonders, Ancient Heritage, and Cultural Richness

Welcome to a journey into the soul of Sri Lanka,

​

the inspiring homeland behind our creations. Known as the “Pearl of the Indian Ocean,” this vibrant island is a dazzling fusion of culture, history, and natural wonders.

Here, you’ll uncover stories that go beyond the ordinary.

From lush tea estates and sun-kissed beaches to ancient ruins and colorful festivals, Sri Lanka’s charm is boundless.

Through this page,

we invite you to connect with the spirit of Sri Lanka—a land where every corner tells a tale, and every tradition carries a legacy. Immerse yourself in the beauty, richness, and surprises of this extraordinary island as we celebrate its influence on all that we create.

Sri Lanka is Famous for 
Ceylon Tea, 

Ceylon tea is considered one of the finest black teas in the world!

Ceylon Cinnomon,  

True Cinnamon" (Cinnamomum verum), is one of the world's most prized spices

Ceylon Blue Sapphire  (The King of Sapphires)

💎 If you want some of the world's rarest and finest gemstones, Sri Lanka is the place to look! 🇱🇰✨

sigiriya
istockphoto-1406974336-612x612.jpg
photo-1448570412632-946d473543fa.jpeg
15874794251_26bb5fd3d4_b.jpg

Sri Lankan Cinnamon: A Spice of Elegance and Purity

Sri Lankan cinnamon, often called Ceylon cinnamon or "true cinnamon," is a luxurious and refined spice celebrated worldwide for its exceptional quality, unique flavor profile, and rich heritage. Grown exclusively in the lush tropical landscapes of Sri Lanka, this premium cinnamon stands out for its delicate sweetness and subtle aromatic complexity.

Cinnamon
Cinnamon

​

Cinnamon vs. Cassia

​

Cinnamon (True Cinnamon or Ceylon Cinnamon)

Did you Know the Different between Cinnamon vs Cassia?

( which is common in the market  and  mistakenly identify as a Cinnamon) 

​

Cinnamon

  1. Scientific Name: Cinnamomum verum (formerly Cinnamomum zeylanicum).

  2. Origin: Native to Sri Lanka and parts of southern India.

  3. Flavor: Delicate, sweet, and mildly spicy with a subtle citrusy note.

  4. Appearance:

    • Thin, soft layers of bark that roll into multiple concentric layers when dried, resembling a cigar.

    • Light tan or golden brown color.

  5. Cinnamaldehyde Content: Lower than cassia, making it milder in taste.

  6. Coumarin Content: Very low (safe for regular consumption).

  7. Uses: Preferred in desserts, teas, and delicate dishes due to its subtle flavor.

Cassia

  1. Scientific Name: Cinnamomum cassia (and related species like Cinnamomum burmannii and Cinnamomum loureiroi).

  2. Origin: Native to China, Indonesia, and Vietnam.

  3. Flavor: Stronger, spicier, and slightly bitter with a more robust profile.

  4. Appearance:

    • Thick, hard bark that curls into single-layer rolls (less delicate than Ceylon cinnamon).

    • Dark reddish-brown color.

  5. Cinnamaldehyde Content: Higher, contributing to its more intense flavor.

  6. Coumarin Content: High levels, which can be harmful in excessive quantities (potential liver damage).

  7. Uses: Commonly used in savory dishes, baking, and commercial cinnamon products (cheaper than Ceylon cinnamon).

bottom of page