Cinnamon is a spice derived from the dried inner bark of evergreen trees belonging to the genus Cinnamomum. The two primary commercial varieties are Cinnamomum verum (Ceylon or “true” cinnamon) and Cinnamomum cassia (Chinese cinnamon). Understanding what cinnamon looks like requires examining the tropical tree, which is cultivated specifically for its aromatic bark. This article explores the physical characteristics of the plant and the specialized process used to harvest its fragrant layer.
Identifying the Cinnamon Tree
The true cinnamon tree (C. verum) is an evergreen that can reach heights of 10 to 15 meters in the wild. For commercial harvest, however, the tree is intentionally managed as a smaller shrub, typically maintained at a height of 2 to 2.5 meters. The outer bark of the mature tree is generally dark gray-brown and often smooth, concealing the fragrant inner layers harvested for the spice.
The foliage provides one of the most distinctive visual markers of the plant. The leaves are ovate-oblong, leathery, and possess a glossy, dark green surface, measuring between 7 and 18 centimeters long. A trait of the true cinnamon leaf is the presence of three prominent, yellowish veins running longitudinally from the base to the tip. New leaves emerge with a striking bright red or pink hue before gradually maturing to the deep green coloration.
The Life Cycle: Flowers and Fruit
The reproductive cycle produces parts often overlooked since the bark is the commercial product. The small flowers typically bloom in clusters known as panicles, emerging from the leaf axils. These flowers are not visually striking, usually appearing in colors ranging from creamy white to pale yellow or greenish-white.
The tiny, bisexual blossoms possess a distinct scent and eventually give way to the fruit. The fruit is a small, dark drupe, which is a fleshy fruit with a hard pit, similar to a cherry. These ovoid fruits are about one centimeter in diameter and mature to a dark purple or black color. Each drupe contains a single seed, which is the mechanism for natural propagation of the species.
Cultivation and Harvesting the Spice
Cinnamon trees thrive in the moist, warm environments of tropical and subtropical regions, preferring well-drained, loamy soils. The unique appearance of a cinnamon plantation results from the specialized horticultural practice known as coppicing. After planting, the trees grow for about two years before the stems are cut back nearly to ground level.
This cutting process stimulates the root system to produce numerous straight, harvestable shoots, transforming the tree into a multi-stemmed bush. Once the shoots reach 1.5 to 2 meters in height and are roughly two years old, they are ready for harvest. The stems are cut, and the outer, corky bark is first scraped away.
The inner bark, which contains the concentrated aromatic oils, is then carefully pried off in long strips while it is still wet. Only the thin, inner layer, often just 0.5 millimeters thick, is retained; the outer woody portion is discarded. As these long strips of delicate inner bark dry, they naturally curl inward into tight, layered tubes known as quills. This multi-layered structure is the characteristic visual signature of high-quality true cinnamon.