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How Cinnamon is Harvested

After the worker skillfully cuts the young branches, the outer bark is carefully peeled away, revealing the precious inner bark. This inner bark is what we know as cinnamon, the heart of the spice industry. But did you know there are actually a variety of spices often sold as cinnamon, with two types—Ceylon and cassia—being the most common?

Cassia, also known as Chinese cinnamon, is responsible for the intoxicating flavor and scent associated with foods like cinnamon rolls or cinnamon swirl bread. Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. It is less common and more expensive than the cassia variety.

Workers meticulously strip the inner bark off in long, fragrant rolls. Each roll is then laid out in the sun to dry. As they bask in the sunlight, the bark naturally curls into the familiar cinnamon sticks we use in our kitchens.
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