Cinnamon, a fragrant spice found in many kitchens worldwide, often sparks curiosity about its origins. Many wonder if this aromatic spice truly comes from tree bark. The answer is yes; cinnamon is derived from the inner bark of specific trees. This natural process transforms a tree’s protective layer into the spice we recognize.
Cinnamon’s Botanical Identity
Cinnamon originates from the inner bark of evergreen trees belonging to the Cinnamomum genus, part of the laurel family (Lauraceae). Two primary species yield the majority of commercial cinnamon: Cinnamomum verum and Cinnamomum cassia. Cinnamomum verum, often called Ceylon cinnamon or “true cinnamon,” is native to Sri Lanka and parts of South India. This tree can grow up to 18 meters tall, characterized by oval-shaped leaves. Cinnamomum cassia, known as Cassia cinnamon, originates from southern China and is widely cultivated across Southeast Asia. Cassia trees are evergreen, reaching heights of 10-15 meters.
From Tree to Spice Rack
Transforming cinnamon bark into spice is labor-intensive and requires specialized techniques. Farmers cultivate cinnamon trees for two to three years before harvest. Trees are often coppiced, meaning their stems are cut close to the ground, encouraging new shoots for bark harvesting.
During harvest, often in the rainy season when the bark is more pliable, the outer bark is scraped away. Beneath the rough outer layer lies the inner bark, which is then peeled off in strips. These thin strips naturally curl into quills as they dry. Drying occurs over several days, often in shaded or indoor environments to preserve aroma and flavor. Once dried, these quills can be cut into sticks or ground into powder.
Common Varieties of Cinnamon
Cinnamon in markets primarily consists of two main types: Ceylon and Cassia. Ceylon cinnamon, derived from Cinnamomum verum, is often called “true cinnamon” and is predominantly sourced from Sri Lanka. It features a lighter brown color, thin, delicate layers that crumble easily, and a mild, subtly sweet flavor with floral and citrus notes. This variety is less common and generally more expensive.
Cassia cinnamon, encompassing types like Chinese, Indonesian (Korintje), and Vietnamese (Saigon) cinnamon, comes from various Cinnamomum cassia species. Cassia varieties are a darker reddish-brown with thicker, harder sticks. Their flavor is stronger, spicier, and more pungent compared to Ceylon cinnamon. Cassia is the most widely available and consumed type globally, particularly common in North America.