Cinnamon is a plant, specifically the dried inner bark of an evergreen tree belonging to the laurel family. The aromatic substance we recognize as cinnamon is the result of processing the bark of various species within the Cinnamomum genus. Understanding its biological origin helps explain why different types of the spice possess distinct flavors and properties.
Botanical Identity of Cinnamon
Cinnamon trees are classified under the genus Cinnamomum, part of the Lauraceae family (the laurel family). This family includes other aromatic plants, such as bay laurel and avocado. The trees that produce commercial cinnamon are tropical, evergreen species that thrive in warm, humid climates.
The Cinnamomum genus contains over 250 species, though only a few are cultivated commercially. The trees are native to South Asia, Southeast Asia, and East Asia, with primary centers of origin in regions like Sri Lanka, India, and southern China. They are valued specifically for the fragrant compounds concentrated in their bark.
The Source and Processing of the Spice
The spice is derived specifically from the inner layer of the bark, the phloem. This inner bark contains the volatile oils, primarily cinnamaldehyde, that give cinnamon its characteristic flavor and scent.
The process of obtaining the spice begins when the trees reach maturity, often around three to four years old. Harvesters cut the stems close to the ground and carefully scrape away the rough outer bark.
The thin, moist inner bark is then peeled off in long strips. As these strips dry, they naturally curl inward into tight rolls, known as quills or cinnamon sticks.
Only a very thin layer (about 0.5 millimeters) of the inner bark is used. The complete drying process takes several days in a shaded, well-ventilated area, resulting in the brittle spice.
Distinguishing Common Cinnamon Varieties
The cinnamon found in most grocery stores is one of two main varieties: Ceylon cinnamon or Cassia cinnamon. Ceylon cinnamon, often called “true cinnamon,” comes from the species Cinnamomum verum and is primarily grown in Sri Lanka. Cassia cinnamon is the most common variety sold globally, derived from several species, including Cinnamomum aromaticum (Chinese Cassia) and Cinnamomum burmanni (Indonesian Cassia).
These two types differ significantly in appearance and flavor. Ceylon cinnamon quills are thin, soft, and composed of multiple fragile layers rolled like a cigar, resulting in a delicate, sweet, and citrusy flavor. In contrast, Cassia cinnamon forms a single, thick, hard layer that rolls into a hollow scroll, offering a stronger, spicier, and more pungent taste.
The most significant difference lies in the concentration of coumarin, a naturally occurring compound that can be harmful to the liver in high doses. Cassia cinnamon contains substantially higher levels of coumarin, sometimes 60 to 120 times more, than Ceylon cinnamon. This difference means Ceylon cinnamon is preferred for daily consumption or in recipes where a milder flavor is desired, while Cassia dominates the commercial market due to its lower cost.