Growing up in a Sri Lankan village where my father owned over ten acres of Ceylon cinnamon, almost 80% of the community depended on growing cinnamon as a livelihood. As kids, we snacked on the bark of cinnamon sticks and stems of leaves while wandering through the plantations.
During one of my father’s visits to Toronto he bought and tasted cinnamon from a local grocer. Disappointed, he realized it was not “real cinnamon,” but the more common cassia cinnamon which provides neither the same health benefits nor taste. It was then that we decided to start importing true, Ceylon cinnamon from Sri Lanka.
The best Ceylon cinnamon is grown on the southern coasts of Sri Lanka, where Sinhala is the language used by most plantation workers and almost all cinnamon peelers. For this reason, we decided to call our company Kurundu, the Sinhala word for Ceylon cinnamon.
Kurundu offers Ceylon cinnamon, the true cinnamon, as well as a variety of other spices, to those who seek to add a little spice to their lives.
We are a member of the Canadian Health Food Association [CHFA]