Swedish chefs and representatives from the country’s food industry, in collaboration with Sri Lanka’s Ceylon Cinnamon brands, came together at an event hosted by the Embassy of Sri Lanka in Sweden recenlty in Stockholm. The occasion showcased the globally acclaimed spice, Ceylon Cinnamon.
The event illuminated the versatility of Ceylon Cinnamon through a culinary experience, scientific and health analyses emphasizing the benefits of authentic Ceylon Cinnamon. The program included presentations on the cultivation, harvesting, and delicate processing of Ceylon Cinnamon in Sri Lanka. The diverse audience comprised restaurant and food industry professionals, chefs from various culinary specialties, food ingredient importers, Swedish food brands, culinary specialists, food bloggers, and journalists.
Mayor Marith Hesse and a delegation from Partille graced the evening, participating in the traditional lighting of the Sri Lankan oil lamp. The Embassy’s initiative, in partnership with the Ministry of Foreign Affairs in Colombo, aligned with the Economic Diplomacy initiative and reflected President Ranil Wickremesinghe’s policy on Ceylon Cinnamon outlined in the Budget Speech for 2023.
The culinary showcase highlighted the adaptability of True Cinnamon in Western, Eastern, South American, Sri Lankan cuisine, and Ceylon tea. The dishes, prepared by chefs using top-grade authentic Ceylon Cinnamon from Sri Lankan global brands HDDES and Cinnamon Legends, demonstrated the spice’s remarkable ability to blend, garnish, and enhance various dishes.
Ambassador Dharshana M. Perera underscored the authenticity, versatility, health benefits, and safety of Sri Lanka’s signature spice. He emphasized the importance of discerning between Ceylon Cinnamon and alternatives like Cassia, inviting the Swedish public to explore the complimentary Ceylon Cinnamon provided by HDDES and Cinnamon Legends in their homes, bakeries, production houses, and restaurants.
Professor Wimal Ubhayasekera presented a scientific analysis highlighting the potential health benefits of Ceylon Cinnamon compared to alternatives, such as Cassia, which may contain higher levels of Coumarin.
The evening’s specially crafted dishes included Cinnamon and Chilli-marinated shrimp with Cinnamon aioli, Cinnamon-marinated Fried Rice, Cinnamon smoked Gua Bao bun with Cinnamon-braised Pork belly, Cinnamon Hopper with Lunumiris, Panna Cotta with Cinnamon Candied Apples, Cinnamon Buns/cake, and a Mocktail Cinnamon Supreme with Ceylon Cinnamon. Swedish Chef Carola Magnusson and Margaretha Haglind provided guidance and association, contributing to the success of the event.
