Cinnamon, a widely recognized spice, is derived from the bark of certain trees. This culinary ingredient often sparks curiosity about its origins. It comes directly from tree bark, clarifying its natural source.
The Cinnamon Tree
Cinnamon originates from several species within the Cinnamomum genus, tropical evergreen trees belonging to the laurel family. These trees can grow up to 15 meters (49 feet) tall, though cultivated forms are often smaller, not exceeding 10 meters. The spice is harvested from their inner bark.
Primary regions for cinnamon cultivation include Sri Lanka, historically known as Ceylon, the native home of “true cinnamon” (Cinnamomum verum). Other producing areas for various cinnamon types are Indonesia, China, and Vietnam. These trees thrive in warm, moist climates, requiring consistent moisture and well-drained soils.
Harvesting the Spice
Harvesting cinnamon involves specific steps to extract the inner bark. Cultivators coppice, or cut back, trees to a stump size when they are around two years old, encouraging new shoots to grow from the roots. These new shoots, once mature, are then cut for harvesting.
Harvesters first strip away the outer bark. Beneath this, the inner bark is carefully scraped off in long strips. As these strips dry, they naturally curl inwards, forming the familiar cylindrical shapes known as quills or cinnamon sticks.
Main Types of Cinnamon
Commercially, the majority of cinnamon available falls into two primary categories: Ceylon cinnamon and Cassia cinnamon. While both originate from the Cinnamomum genus, they come from different species. Ceylon cinnamon, often referred to as “true cinnamon,” comes from Cinnamomum verum and is native to Sri Lanka.
Cassia cinnamon, which constitutes most of the cinnamon sold globally, encompasses several species, including Cinnamomum cassia (Chinese cinnamon), Cinnamomum burmanni (Indonesian cinnamon), and Cinnamomum loureiroi (Saigon or Vietnamese cinnamon). These Cassia varieties are grown in countries like China, Indonesia, and Vietnam.
Distinguishing Cinnamon Varieties
Ceylon and Cassia cinnamon exhibit distinct differences in their physical characteristics and chemical composition. Ceylon cinnamon quills are lighter brown, with multiple thin, fragile layers that form a soft, crumbly, cigar-like roll. In contrast, Cassia cinnamon sticks are darker, thicker, and harder, often forming a single, hollow layer when dried.
Their flavor profiles differ significantly; Ceylon cinnamon offers a more delicate, sweet, and complex taste with subtle citrus and floral notes. Cassia cinnamon, conversely, has a stronger, spicier, and more robust flavor. A notable distinction lies in their coumarin content: Ceylon cinnamon contains low levels of coumarin, around 0.004% to 0.02%. Cassia cinnamon, however, has higher coumarin levels, ranging from about 1% to 7%, a compound that can be a concern when consumed in large quantities.