Cinnamon, a fragrant spice enjoyed globally, sparks curiosity about its origins and how its harvesting impacts the trees it comes from. Many wonder if obtaining this beloved spice leads to the demise of the tree itself. Understanding the methods involved in cinnamon production helps clarify this common question.
The Cinnamon Harvesting Process
Cinnamon is derived from the inner bark of specific tree species within the Cinnamomum genus. Harvesting begins when the trees are around two to three years old. The process involves cutting the stems of the tree close to the ground, a method known as coppicing. This strategic cutting allows new shoots to emerge from the stump, ensuring the tree’s continued life.
Once the stems are cut, the outer bark is scraped away. This reveals the softer, inner bark, which is the cinnamon used as a spice. Harvesters then peel this inner bark in long strips. These thin strips curl into the familiar quills, or cinnamon sticks, as they dry.
Regrowth and Longevity of Cinnamon Trees
Harvesting cinnamon does not kill the tree; instead, it relies on the tree’s natural ability to regenerate. The coppicing method ensures that new shoots sprout from the cut stump, allowing the same tree to be harvested repeatedly for years. This cyclical process allows a single cinnamon tree to produce bark for decades, making it a sustainable agricultural practice.
Farmers return every two to three years to harvest these new shoots, ensuring a continuous supply of cinnamon. This regenerative capacity supports sustainable cinnamon farming, promoting long-term productivity without depleting the tree population. The practice relies on the tree’s resilience.
Distinctions in Cinnamon Types and Harvesting
While the fundamental principle of sustainable harvesting applies broadly, there are minor distinctions between the main types of cinnamon. Common types include Ceylon cinnamon (Cinnamomum verum), often called “true cinnamon,” and Cassia cinnamon (Cinnamomum cassia). Ceylon cinnamon is primarily cultivated in Sri Lanka and is known for its delicate flavor and thin, brittle quills. Its harvesting involves peeling only the thin inner bark.
Cassia cinnamon, more widely available with a stronger, spicier flavor, is produced in Indonesia, China, and Vietnam. The bark of Cassia trees is thicker, and while the harvesting process is similar, it can involve removing thicker layers of bark. Despite these differences in bark thickness or regional practices, the core method of cutting branches or stems to encourage regrowth remains consistent, ensuring the tree’s survival and continued yield across both types.