Dawul Kurundu

Dawul Kurundu is a prized variety of cinnamon native to Sri Lanka, widely regarded as the “true cinnamon” in global spice markets. Unlike Cassia, which is often sold as cinnamon elsewhere, Dawul Kurundu is harvested from the inner bark of Cinnamomum verum trees, producing thin, delicate quills with a sweet, aromatic flavor. Its fine texture, light brown color, and subtly sweet aroma make it highly sought after for culinary, medicinal, and cosmetic uses.

In Sri Lanka, Dawul Kurundu cultivation is concentrated mainly in the central and southern regions, including Kandy, Matale, and Galle. The harvesting process is labor-intensive: skilled farmers carefully strip the bark from the cinnamon tree, sun-dry it, and roll it into quills. This traditional method ensures the preservation of its delicate oils and aroma.

Historically, Sri Lankan cinnamon has been traded for centuries, making the island a key player in the global spice trade. Dawul Kurundu is used in Sri Lankan cuisine in both sweet and savory dishes, including curries, desserts, and beverages. Beyond the kitchen, it is also valued for its medicinal properties, such as aiding digestion, reducing inflammation, and serving as a natural preservative.

Economically, Dawul Kurundu contributes significantly to Sri Lanka’s agricultural exports. Its premium quality commands higher prices in international markets, especially in Europe, the Middle East, and North America. The spice also supports local communities, sustaining traditional knowledge and promoting organic, sustainable farming practices.