Patiya Market
 
 
 
 
 
 
 
 
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Kamburupitiya, Sri Lanka


Home of the best quality cinnamon in the world. Here's a hint on how to pronounce it: kam-boo-roo-pit-ee-ya

About:

I got married, gained the coolest last name ever, found out there was a small town in Sri Lanka of the same name, longed to visit for years, and upon finally visiting found out that the best cinnamon in the world grows there. How's that for serendipity? 

This all started when my husband and I surprised my father-in-law in Sri Lanka for his 80th birthday. We took a 6 hour detour from Nuwara Eliya to Kamburupitiya, mainly just to have a fun look around and take photos with every sign that read "Kamburupitiya", but it turned into an unexpected culinary treat that we decided had to be shared with friends & family. With a lot of research and planning, we are now happy to offer the world's best cinnamon in its purest form - free of toxins that are commonly found in the regular marketplace cinnamon that is  sold in the majority of local grocery stores. 

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Why Kamburupitiya Cinnamon?


The majority of the cinnamon in the markets is NOT true cinnamon (even though the label and the ingredients list "Cinnamon").

True (or pure) cinnamon is known as Ceylon Cinnamon and is native to Sri Lanka - it comes from the plant "cinnamomum zeylanicum" (also known as cinnamomum verum). The plant name is derived from Sri Lanka's former name, Ceylon. 80-90% of the world's supply of Ceylon cinnamon comes from Sri Lanka (with Seychelles and Madagascar supplying the rest).

What kind of cinnamon do you most likely have in your cupboard then? Probably a type called Cassia, from the plant Cinnamomum cassia or Cinnamomum burmannii. It is still a type of cinnamon, but comes with a risk - consuming large quantities of Cassia Cinnamon can lead to a wide range of health problems. Yikes! The risk from Ceylon Cinnamon is virtually zero. Learn More

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How toxic is too toxic?

Both Cassia cinnamon and Ceylon cinnamon have a plant compound called coumarin, but when coumarin is consumed in large quantities it can actually be toxic - affecting your nervous system and liver. Cassia cinnamon contains around 4.0% of coumarin - while Ceylon cinnamon is virtually zero (0.04%). 

Ceylon cinnamon (left) vs. Cassia cinnamon (right)

Ceylon cinnamon (left) vs. Cassia cinnamon (right)

Why buy Cassia cinnamon at all? To be fair - it is less expensive than Ceylon cinnamon, and the taste is similar (although not exactly the same). But why risk your health to save a few bucks? You COULD limit your daily intake... but with all of these delicious recipes, who would want to do that?!

"Wait... I don't eat that much cinnamon, right?"

Let's talk about how much it actually takes to make a difference. Unfortunately, not that much. Studies on the tolerable daily intake (TDI) of coumarin is only 0.1mg per kg... so a person weighing 150 lbs (or 68 kg's) can only have 1/4 of 1 teaspoon per day in order to stay under that recomended daily maximum. Even if you enjoy a little sprinkle on top your oatmeal in the morning, or a dash in your coffee or tea (who doesn't?) - if you are using Cassia cinnamon, you have likely already exceeded the recomended daily amount of the toxin Coumarin.. Time to switch to Ceylon cinnamon!

Still interested? Here’s more…

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It's time to ditch your Cassia cinnamon -

go Kamburupitiya Ceylon, and don't look back.

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