Cinnamon is grown by harvesting the inner bark of a specific type of evergreen tree from the Lauraceae family and then processing it through a drying and curing process.
Here's a breakdown of how cinnamon is grown and made:
Growing Cinnamon
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Cultivation: Cinnamon is typically grown in tropical regions with high humidity and warm temperatures. Key growing regions include Sri Lanka (Ceylon cinnamon), Indonesia (cassia cinnamon), China, and Vietnam.
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Planting: Cinnamon trees are propagated through seeds or cuttings. They require well-drained soil and are often planted in rows to facilitate harvesting.
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Tree Growth: The trees are allowed to grow for about two years before the first harvest. They are coppiced, meaning they are cut back to the stump to encourage the growth of new shoots.
Harvesting Cinnamon Bark
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Harvest Time: Harvesting usually takes place during the rainy season when the bark is most pliable and easier to remove.
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Bark Removal: Skilled laborers carefully cut around the circumference of the chosen shoots and then make longitudinal cuts along the length. The bark is then peeled away from the wood.
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Scraping: The outer bark is scraped off, leaving only the thin inner bark, which is the source of cinnamon's flavor and aroma. This step is crucial as the outer bark contributes a coarser texture and less desirable flavor.
Processing Cinnamon
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Curing: The inner bark strips are left to dry in the sun. As they dry, they curl into quills.
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Quill Formation: Smaller quills are inserted into larger ones to create longer cinnamon sticks.
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Drying: The quills are dried further to reduce moisture content and prevent mold growth.
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Cutting and Grinding: The cinnamon quills are then cut into desired lengths or ground into cinnamon powder.
Types of Cinnamon
There are two main types of cinnamon commercially available:
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Ceylon Cinnamon ( Cinnamomum verum): Also known as "true cinnamon," it has a lighter color, a more delicate and sweeter flavor, and a finer texture. The quills are thin and brittle. It comes primarily from Sri Lanka.
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Cassia Cinnamon (Various Cinnamomum species): Cassia cinnamon is more common and generally less expensive than Ceylon cinnamon. It has a stronger, more pungent flavor and a thicker, harder bark. Varieties of cassia include Saigon cinnamon, Chinese cinnamon, and Indonesian cinnamon.
| Feature | Ceylon Cinnamon ( Cinnamomum verum) | Cassia Cinnamon (Cinnamomum species) |
|---|---|---|
| Origin | Sri Lanka | Indonesia, China, Vietnam |
| Flavor | Delicate, sweet | Strong, pungent |
| Bark Thickness | Thin | Thick |
| Color | Light brown | Dark reddish-brown |
| Coumarin Level | Low | High |
Cinnamon trees, including both the flowers and fruits, are notable for their distinctive aroma, a characteristic that extends to the spice itself.
