On this tour on a hillside estate, you will learn how this region of Sri Lanka became producer of the world’s best cinnamon and the local techniques used.Cinnamon is endemic to Sri Lanka and is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, tea and traditional foods. However, how many of you know that it is actually the inner bark of a tree belonging to the laurel family?

The tour starts with a cinnamon infused drink after which you will stroll uphill to the peeling and oil extraction shed where local workers gather to process cinnamon of the nearby small-holdings.  You will hear about the influence of colonisation and the uses and benefits of cinnamon both in diet and for the local community.  From the top of the estate, enjoy the breath-taking view, tea, and the chance to try your hand with the tools of the trade.