The Truth About Where Cinnamon Comes From

Pliny the Elder wrote that cinnamon was brought around the Arabian peninsula on "rafts without rudders or sails or oars", taking advantage of the winter trade winds. He also mentioned cassia as a flavouring agent for wine, and that the tales of cinnamon being collected from the nests of cinnamon birds was a traders' fiction made up to charge more. However, the story remained current in Byzantium as late as 1310. In 2021, world production of cinnamon was 226,753 tonnes, led by China with 43% of the total.
To me, cassia cinnamon, with 1200% more coumarin than Ceylon cinnamon will always be a “fake” cinnamon that has the ability to jeopardize health. When you’re ready to be wowed by experiencing the difference of real, fresh cinnamon, you can click here to buy a package of fresh cinnamon sticks & grater. A Muffineer was originally a sugar shaker, looking like a large salt cellar with a perforated decorative top, for spreading powdered sugar on muffins and other sweet cakes. Oat bran muffinsBran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance.

There are two major types of cinnamon, known as cassia and Ceylon. Ceylon is considered purer and is native to Sri Lanka and India. Cassia is more accessible, originates in China, and is most likely the one you are buying in the grocery store. Larger pieces can be ground into where does cinnamon come from video powdered spice and peels from smaller twigs and shoots dry into familiar curled sticks. In the 17th century, the Dutch seized the world's largest cinnamon supplier, the island of Ceylon, from the Portuguese, demanding outrageous quotas from the poor laboring Chalia caste.
In 1972, the country became a republic within the Commonwealth and changed its name to Sri Lanka. This island country in South Asia is where most true cinnamon comes from, where Ceylon cinnamon growing is cultivated for export. There are several distinctions between Cassia and Ceylon cinnamon. Ceylon cinnamon is light brown in color, is solid, thin, and cigar-like in appearance and has a pleasant delicate aroma and sweet flavor. Cassia cinnamon is dark brown with a thick, hard, hollow tube and a less subtle aroma and indifferent flavor.

Sometimes, they even add flour to stop it from caking. The truth  is, both belong the same family of plants (and even the same genus — cinnamomum). And both are similar although the taste is somewhat different.
They only become noticeable  if you’re taking cinnamon therapeutically in really large quantities. Not only is the harvest date marked on each box, but each individual cinnamon stick is wrapped separately preserve it’s freshness and flavor. They’ve just taken delivery of the Summer harvest in Vietnam so their stock is really fresh. Cinnamon that undergoes industrial processing usually has a somewhat bittersweet taste, and the fullness of flavors real cinnamon offers is absent. If you use real, freshly ground cinnamon, you’ll never experience it again.
The process of harvesting cinnamon is labor-intensive and requires precision to ensure the best quality spice. Cinnamon is made from the inner bark of the cinnamon tree. To obtain cinnamon, the outer bark is peeled away, revealing the soft, woody inner bark. This inner bark is then harvested and processed into the familiar cinnamon sticks or ground into cinnamon powder. Cinnamomun zeylanicum plants, or rather trees, attain a height of between feet (9.7 to 15 m.).

I did read it, twice actually and completely missed it. I went back and found  it, but you completely downplay the dangers of coumarin, which can effect people even in “non-therapeutic” small doses that are typically found in food. Even the National Library of Medicine, National Institutes of Health do not classify it as “safe” only “likely safe”.
Lucrative trade of cinnamon, and later other spices, occurred between Asia, North Africa, and Europe via the Middle East from the time of the Ancient Egyptians. The Romans made Alexandria, Egypt, the center of trade with India, and Indian spices helped make Alexandria a major commercial center for the Roman Empire. “The holidays” is not technically a scent, but we all know exactly what the phrase “smells like the holidays” means. Catching a whiff of five key spices — allspice, anise, cinnamon, clove, and nutmeg — evokes a warming feeling  of comfort during the coldest months in the Northern Hemisphere.

Peel strips of this cinnamon layer with a sharp knife or paint scraper, stopping when you see the lighter core. In their native habitat, temperatures that average 80 degrees Fahrenheit promote healthy growth. They don't do well when temperatures fall below 40 degrees Fahrenheit or in very dry conditions.
Keep in mind that the more surface area that's in contact with the hot water, the faster the tea brews, and the more flavor you're going to get in a shorter amount of time. Cinnamon is the common name for a variety of plants, actually trees, that grow a very fragrant bark and have the same flavor profile, though with slight differences. Cinnamon is an evergreen tree characterized by oval-shaped leaves, thick bark, and a berry fruit. Most of so-called “true” cinnamon, or Ceylon cinnamon, comes from Cinnamomum verum trees grown in Sri Lanka. Cinnamon plant foliage is generally a glossy green to yellow-green, and the plants produce small flowers.
As previously mentioned, cinnamon comes from a specific tree bark. Farmers grow these trees for around two years before they cut it at its base. While the harvest is still wet, the tree stems are processed.
They will curl into the typical shape you see in cinnamon sticks. Store your cinnamon in a sealed container in a cool, dry place, and it should keep for a couple of years. You can harvest your cinnamon two to three years after planting and then every two years after that. Cut off individual branches, or cut the entire tree at the trunk. (Trees growing in the ground often produce new shoots that will become a new tree.) Scrape away the outer bark until you see the yellowish-orange layer beneath, which reveals the edible part of the plant.