Cinnamon is a deeply aromatic spice derived from the inner bark of trees belonging to the Cinnamomum genus. Valued globally for millennia in both culinary and traditional contexts, its journey from a tropical evergreen tree to a kitchen spice is an intricate, labor-intensive process. Harvesting focuses on carefully separating the thin, fragrant inner layer of bark from the woody core of the tree’s shoots.
Identifying the Cinnamon Source
The world’s cinnamon supply is dominated by two primary species: Cinnamomum verum (Ceylon or “true” cinnamon) and Cinnamomum cassia (cassia). These sources are distinct in their botany and the structure of the resulting spice. Ceylon trees are typically grown as small bushes, reaching 10 to 15 meters, while cassia trees grow taller, up to 20 meters, with rougher bark.
Harvesting typically commences when the tree is two to three years old. This process usually involves coppicing—cutting the bush near the stump to encourage new shoots. Ceylon bark is delicate and paper-thin, curling into multiple concentric layers when dried. Cassia bark is much thicker, forming a single, hard layer when rolled.
Preparing the Harvest Site and Tools
Harvesting is strategically timed to maximize the pliability and ease of separation of the bark. The optimal time is typically during the rainy season when the sap flows freely, making the bark easier to peel without tearing or cracking.
Before peeling begins, selected stems—young shoots between 1.2 and 5 centimeters in diameter—are cut. Essential tools include a specialized, curved knife (Keththa) for cutting the stems, a brass rod, and a specialized scraper (Surana Koketta) for loosening and removing outer bark layers. All green, immature parts, side branches, and leaves must be cleanly removed from the cut stems before processing.
The Bark Removal Technique
Harvesting begins with the careful selection of young, smooth-barked shoots, as the highest quality spice comes from these smaller stems. The bark is prepared by making circumferential cuts every 30 centimeters, followed by a long, longitudinal incision down the stem. This scoring helps in the subsequent removal of the different layers.
The rough, corky outer bark, known as the epidermis, is removed using a specialized scraper or rasp knife. This outer layer is discarded because it lacks flavor compounds and is too coarse. After the outer layer is scraped away, the stem is rubbed with a brass rod until the inner bark loosens from the woody core. This rubbing process causes sap to ooze out and facilitates the final separation.
A small, sharp knife (Thalana Kokeththa) is then used to gently pry the inner bark away. This inner layer, the phloem, is the desired spice, rich in volatile oils like cinnamaldehyde. The skill lies in removing the inner bark in thin, continuous sheets, ensuring the oils are not crushed or damaged. Once peeled, these delicate strips are ready for the next stage of processing.
Curing and Drying the Cinnamon Quills
Immediately after the inner bark sheets are removed, they are taken to a shaded area to begin curing. Direct sunlight is avoided because it can scorch the delicate oils, compromising the characteristic aroma and flavor. As the thin strips of bark begin to dry, they naturally start to curl inward.
To form the recognizable cinnamon quill, the bark strips are carefully layered and rolled together in a process known as telescoping or quilling. Harvesters place smaller pieces of bark, often called quillings, inside the larger sheets, creating a multi-layered, solid stick. The newly formed quills are then placed on racks or strings in a well-ventilated, shaded space to dry for four to seven days. Drying continues until the moisture content is reduced to 14% or below for long-term storage.