• Sri Lanka’s first cinnamon museum opens its doors

Our resplendent isle has always been famous for the natural bounty it has to offer, and for over 2,500 years, this bounty has included cinnamon. Our climate and soil make us a haven for spices like cinnamon, cardamom, cloves, nutmeg, and pepper. Cinnamon in particular, however, is something Sri Lanka has had a monopoly over for millennia, albeit unassumingly. 

Throughout history, Sri Lanka’s spice trade has played a pivotal role, drawing interest from Arab merchants, Chinese explorers, and European powers. The Portuguese, Dutch, and British successively controlled the spice trade, leading to intense rivalries and conflicts. Under British rule in the 19th century, the spice industry in Sri Lanka was expanded and modernised, enhancing production and export. 

Today, Sri Lanka remains a prominent producer and exporter of spices, with its plantations showcasing traditional cultivation methods and a commitment to quality standards, reflecting a rich cultural heritage deeply intertwined with the island’s spices.

However, to date, there has never been a dedicated museum that addresses our storied history with cinnamon. That is, until now. Earlier this month, Sri Lanka’s first cinnamon museum, founded by former Global CEO of Ogilvy and Mather Miles Young, was inaugurated by Tourism Minister Harin Fernando. 

The museum, which is part of the Mirissa Hills cinnamon estate and boutique hotel in Weligama, serves as a museum that documents the history of cinnamon and as a visitors’ centre for Mirissa Hills itself, providing tours and demonstrations of cinnamon peeling, as well as the opportunity to be at the centre of the estate and sample local food. The museum building overlooks part of the estate and was designed by renowned architect C. Anjalendran. 

The need for a cinnamon museum

Cinnamon has deep roots in Sri Lanka’s history, dating back centuries to ancient civilisations. As one of the world’s largest exporters of cinnamon even in the present day, Sri Lanka holds a unique position in the global spice trade, which is why Young decided that the establishment of a dedicated cinnamon museum was not only desirable but imperative. 

Speaking at the opening ceremony of the Mirissa Hills Cinnamon Museum, Herman Gunaratne, an esteemed figure in Sri Lanka’s agricultural sector, emphasised on the historical significance of cinnamon, stating: “Cinnamon is the most precious crop produced in Sri Lanka.” 

Its journey from ancient Egypt to Greece and Rome reflects its importance as one of the world’s first global commodities. However, despite its illustrious past, the true essence of cinnamon remains shrouded in mystery for many.

One of the primary reasons for the establishment of the Cinnamon Museum is to educate and raise awareness about the significance of the spice in Sri Lanka’s culture and economy. “No one who grows it knows how it is grown,” Young observed, explaining that the museum would serve as a vital educational resource, offering insights into the cultivation, harvesting, and processing of cinnamon and fostering a deeper appreciation for this beloved spice. 

The Cinnamon Museum will also play a crucial role in preserving Sri Lanka’s spice heritage for future generations. “The sheer age and significance of cinnamon as a global commodity make it a worthy subject of exploration and celebration,” Young said, adding that by documenting the history, traditions, and cultural significance of cinnamon, the museum ensured that this valuable heritage was safeguarded for posterity and reinforced Sri Lanka’s reputation as a trusted source of this prized spice. 

This, in turn, creates opportunities for trade partnerships, international collaborations, and value-added exports, thus bolstering the country’s economy on a global scale.

Minister Fernando, who inaugurated the museum, lauded the initiative as a “brilliant idea” with the potential to boost tourism and contribute to economic growth. 

“It’s an amazing initiative that helps us figure out where we are and better make Sri Lanka into a global tourist destination. Thirty-three percent of travellers to Sri Lanka are repeat travellers; they understand that this is the best country and they don’t want to to do the same old visits to Mirissa Beach, Sigiriya, and Trincomalee,” Fernando said, stressing that despite being one of the world’s largest cinnamon exporters, there had never been a museum dedicated to the spice. 

Fernando also shared that the Cinnamon Museum complemented tourism development plans he was spearheading that focused on showcasing some of Sri Lanka’s more unique offerings that went beyond traditional leisure tourism and cultural tourism. 

The history of cinnamon

In a lecture prepared for the opening of the Cinnamon Museum, Young expanded on cinnamon’s history, sharing that it could be traced back to the dawn of civilisation, where it had been revered for its exotic flavour and medicinal properties. “Cinnamon was one of the world’s first global commodities,” he said. 

Indeed, cinnamon traversed continents and cultures, from its origins in Sri Lanka to its adoption by ancient civilisations such as Egypt, Greece, and Rome. Its early prominence in embalming rituals and as a symbol of wealth and prestige underscores its significance in ancient societies.

During the mediaeval period, cinnamon became a highly sought-after commodity in Europe, where it was prized for its exotic aroma and purported health benefits. Young reflected on this era, noting: “The next big stage was mediaeval... the Arabs monopolised the trade.”

Venetian traders amassed vast fortunes through spice trade, with cinnamon becoming a symbol of luxury and indulgence. The European Age of Exploration further fuelled demand for cinnamon, leading to the discovery of new trade routes and the establishment of colonial empires.

Sri Lanka’s colonial era witnessed a shift in the dynamics of the cinnamon trade, as European powers vied for control over spice-rich territories. The Portuguese arrived and claimed the cinnamon trade, with the Dutch and British following suit in their turn, establishing plantations and monopolising the cinnamon industry. 

However, the rise of global trade networks and advancements in transportation eventually democratised access to cinnamon, making it a ubiquitous ingredient in cuisines worldwide. In the present day, cinnamon continues to hold a prominent place in global cuisine and culture. 

However, challenges such as mislabelling and confusion with inferior varieties like cassia persist, highlighting the need for greater awareness and education. The establishment of the Cinnamon Museum serves as a beacon of enlightenment, offering visitors insights into the cultivation, processing, and diverse applications of cinnamon.

A long-held dream come to fruition

For Young, the opening of the Cinnamon Museum represents the culmination of a long-cherished dream. Speaking to The Sunday Morning Brunch, Young reflected on the museum’s journey: “It’s been a long time in the making, but I’m thrilled to see the museum finally open its doors. The idea was first disrupted by my move to New York for work and then by the pandemic and the economic crisis. All in all, it’s been about 12 years in the making. The final factor to move it forward was my own impatience with myself; I wanted to get it done.” 

After years of meticulous planning and dedication, Young’s vision has come to fruition, offering visitors a glimpse into the captivating world of cinnamon. Central to the museum’s mission is the exploration of cinnamon’s enigmatic past, spanning centuries and continents, something Young considers to be one of the most captivating aspects of the spice. 

“One of the things I find most fascinating about the history of cinnamon is that it goes so far back and is one of the world’s first global commodities,” he said. From its ancient origins in Sri Lanka to its journey across the Mediterranean and beyond, cinnamon’s story is intertwined with tales of exploration, trade, and cultural exchange.

Specific to Sri Lanka though, what most resonates with Young is how Sri Lankan cinnamon is renowned for its unparalleled quality and flavour. The island’s cinnamon, known for its delicate aroma and exquisite taste, holds a special place in the global spice market. 

“Sri Lankan cinnamon is true cinnamon and the best in the world,” Young said, adding that the legacy of cinnamon was under threat from similar spices in the market, which were often mistaken for cinnamon but were nowhere near the same quality and taste. 

One key culprit he named was the spice cassia (largely grown in  China, Vietnam, and Indonesia) which bears a strong resemblance to cinnamon and is sometimes incorrectly assumed to be cinnamon, especially in markets such as the US, despite it being a noticeably different and inferior spice in comparison to true Sri Lankan cinnamon.   

As the Cinnamon Museum sets sail on its voyage of discovery, Young remains optimistic about the future. He acknowledged that while the museum marked a significant milestone, there was always more work to be done.

Info box

The Cinnamon Museum at Mirissa Hills will be open to the public from July this year. Admission is priced at Rs. 4,500 per person