Cinnamon is derived from the inner bark of several species of evergreen trees belonging to the genus Cinnamomum. The process involves carefully harvesting this thin layer of inner bark. It is then dried and processed into the recognizable sticks or ground powder used globally in cooking and baking. This article explores the botanical origins of cinnamon, the unique harvesting process, and the differences between the main commercial types.
The Botanical Source of Cinnamon
Cinnamon is sourced from trees within the Cinnamomum genus, which belongs to the laurel family, Lauraceae. The primary variety, often called “true cinnamon,” is Cinnamomum verum (formerly Cinnamomum zeylanicum), native to Sri Lanka and southern India. This tropical evergreen thrives in warm, moist climates.
The usable spice is the secondary phloem, or inner bark, the layer beneath the rough outer bark. This material contains the volatile oils that give cinnamon its characteristic aroma and flavor. While C. verum originates in South Asia, other species are cultivated in Indonesia, China, and Vietnam, contributing to the global supply.
From Bark to Spice: The Harvesting Process
Harvesting begins when Cinnamomum trees are about two years old. They are cut back to a stump, a practice called coppicing, to encourage new shoots. These young shoots, typically two to three centimeters in diameter, are selected for harvesting during the wet season when the bark is pliable.
Workers first scrape off the rough outer bark layer using specialized tools. The inner bark is then carefully peeled away from the shoot in long strips. As these thin strips dry, they naturally curl inward, forming the familiar rolled shape known as a quill or cinnamon stick. For high quality cinnamon, multiple thin layers are often layered and rolled by hand to form a thick, compound quill.
Ceylon Versus Cassia: Understanding the Types
The two primary types of commercial cinnamon are Ceylon and Cassia, originating from different Cinnamomum species. Ceylon cinnamon, derived from Cinnamomum verum, is often referred to as “true cinnamon” and primarily comes from Sri Lanka. Cassia cinnamon, sourced from species like Cinnamomum cassia and Cinnamomum burmannii, includes Chinese, Indonesian, and Vietnamese varieties. Cassia accounts for most of the cinnamon sold in North America.
The types are visibly distinct in their dried form. Ceylon quills are light tan-brown, made of many fragile, thin layers, and have a crumbly texture that is easy to grind. Cassia sticks are a darker reddish-brown and are much thicker, typically consisting of a single, tough layer of bark rolled into a scroll-like shape.
Key Chemical Differences and Flavor Profiles
The difference in flavor results from the types’ varying chemical composition. Cinnamaldehyde, an essential oil component, is responsible for the spice’s characteristic aroma and flavor. Cassia cinnamon contains a high concentration of cinnamaldehyde, often around 95% of its essential oil, giving it a strong, spicy, and pungent flavor.
Ceylon cinnamon contains a lower amount of cinnamaldehyde, typically 50% to 63%, resulting in a milder, sweeter, and more delicate flavor profile with citrus or floral notes. The presence of coumarin, a naturally occurring aromatic compound, is another distinction. Cassia contains substantially higher levels of coumarin (up to 6.6 g/kg), which can be hepatotoxic in high doses. Ceylon cinnamon contains only trace amounts, making it the safer choice for regular consumption.