Cinnamon sticks are made by harvesting the inner bark of cinnamon trees, which is then dried and curled. Here's a detailed breakdown of the process:
Harvesting the Bark
Cinnamon comes from the inner bark of trees belonging to the Cinnamomum genus. The main species used are Cinnamomum verum (Ceylon cinnamon or true cinnamon) and Cinnamomum cassia (cassia cinnamon).
- Species Selection: Different species offer different flavors and thicknesses. Ceylon cinnamon is known for its delicate flavor and thin bark, while cassia cinnamon is bolder and has a thicker bark.
- Bark Removal: Harvesters carefully scrape off the outer layers of the cinnamon tree bark to expose the inner bark. The inner bark is the desired part for making cinnamon sticks. It's wetter and more pliable at this stage.
Drying and Curling
The magic happens as the inner bark dries.
- Natural Curling: Once harvested, the strips of inner bark are left to dry for several hours. As the moisture evaporates, the bark naturally curls inward, forming what we recognize as cinnamon quills or sticks.
- Quill Formation: Multiple layers of bark can sometimes be rolled together to form a thicker quill, especially with cassia cinnamon. Ceylon cinnamon is typically made from multiple thin layers.
Processing and Cutting
The final steps involve preparing the cinnamon for sale.
- Cutting to Size: The dried quills are then cut into the standard lengths we see in stores.
- Grading and Sorting: The sticks are graded based on their quality, color, and aroma.
- Packaging: Finally, the cinnamon sticks are packaged and prepared for distribution to retailers.
In summary, making cinnamon sticks is a natural process that relies on the characteristics of cinnamon bark and the skill of harvesters. The bark curls as it dries, transforming from a flat strip into the aromatic spice we know and love.
