By Nimali Perera, Senior Cultural CuratorAUGUST 11, 20265 MIN READ
Hand-peeled at dawn using brass rods and curved kokatta knives, true Ceylon cinnamon forms paper-thin, multi-layered quills with sweet citrus notes.
Guests join third-generation peelers near Kosgoda to craft their own quills and taste cinnamon-infused estate dishes.
