Cinnamon, a fragrant spice, has a long history of use in various cuisines and traditional practices. Its distinctive warmth and aroma enhance both sweet and savory dishes, making it a staple in kitchens worldwide. While widely recognized, the specific botanical origins of this popular spice are often less understood, leading to questions about the types of trees from which it is derived.
The True Cinnamon Tree
The spice known as “true cinnamon” comes from the Cinnamomum verum tree, also identified by its synonym Cinnamomum zeylanicum. This small to medium-sized evergreen tree is native to Sri Lanka, historically known as Ceylon, and also found in the neighboring Malabar Coast of India. The tree thrives in tropical climates, requiring ample rain and warmth, and can reach heights of 10-15 meters in its natural habitat.
The leaves of the Cinnamomum verum tree are ovate-oblong. This “true” cinnamon is characterized by its subtle, sweet, and mildly spicy flavor, often with citrus and floral undertones. Its refined taste is attributed to its chemical composition, which includes significantly lower levels of coumarin compared to other varieties.
Other Common Cinnamon Varieties
Beyond Cinnamomum verum, several other tree species within the Cinnamomum genus are cultivated for their aromatic bark. These include Cinnamomum cassia (Chinese cinnamon), Cinnamomum burmannii (Indonesian cinnamon or Korintje), and Cinnamomum loureiroi (Saigon or Vietnamese cinnamon). Cinnamomum cassia, originating in southern China, is widely cultivated across Southeast Asia and is the most common type found in North American supermarkets. It has a stronger, spicier flavor than Ceylon cinnamon, largely due to its higher cinnamaldehyde content.
Cinnamomum burmannii, or Indonesian cinnamon, is native to tropical Southeast Asia, particularly Indonesia, and is known for its milder, sweeter profile among the cassia types. Cinnamomum loureiroi, or Saigon cinnamon, is indigenous to mainland Southeast Asia, primarily Vietnam. This variety has a very strong, bold flavor with high essential oil content. These cassia varieties generally have thicker, coarser bark and a darker, more reddish-brown color compared to the finer, lighter Ceylon cinnamon.
Harvesting and Processing Cinnamon
Cinnamon harvesting involves a labor-intensive process of obtaining the inner bark from the trees. Trees are typically coppiced, or cut back to a stump, when they are around two to three years old, encouraging new shoots to grow. These new shoots are the primary source for cinnamon bark. Harvesting often occurs after rainy seasons, as the humidity makes the bark easier to peel.
Once branches are cut, the outer bark is scraped away to reveal the softer, inner bark. This inner bark is then loosened and peeled off in sheets. As these thin bark strips dry, they naturally curl inwards, forming the familiar quills or sticks. These quills may be filled with smaller pieces of bark to create compound quills, which are then dried further before being cut to size or ground into powder. The intricate nature of this process contributes significantly to the cost of cinnamon production.