Cinnamon isn’t produced in handy bottles without some hands-on labor. It may surprise many people, but cinnamon is the inner bark of a tree. The harvesting process is time-consuming and requires talent. Not all cinnamon is cinnamon.
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Depending on the type of cinnamon, the harvesting process differs. Much of our cinnamon in the U.S. comes from Sri Lanka, known as Ceylon cinnamon. Cassia cinnamon is from China, Indonesia, and other countries and is much less expensive than Ceylon Cinnamon.
Ceylon cinnamon is only found in one region. One worker, in one day, can only produce a couple of pounds of quills. The cost of a pound of Ceylon cinnamon can be as high as $27 in the current market. Watching a skilled harvester work can indeed be mesmerizing.
As the worker shaves the outer bark, you sense a rhythm. Their hands move up and down each branch seamlessly as they use the scraping tool to remove the outer layer. Once exposed, workers use a knife to slice along the length of the branch. The worker peels a thin layer away and sets it aside as they continue working. Once peeled, the pieces begin to curl naturally. Smaller pieces go inside the longer ones as they curl to fill the quills.
Cinnamon trees take three to four years to grow before harvesting can begin. Farmers harvest branches from the trees once they reach a specific circumference. This allows the trees to continue producing through several harvest seasons.
Cinnamon has a variety of uses, both as a flavor-enhancing spice and medicinally. Sprinkling ground cinnamon is a natural pesticide in your garden. It can even stop ants from entering your home!
Please share this amazingly intricate process.
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