Why Cinnamon Comes from Tree Bark

Cinnamon comes from the inner bark of certain tree species. After the bark is peeled off, it curls into cinnamon sticks (quills) as it dries.

Cinnamon is harvested by carefully stripping the inner bark from trees like Cinnamomum verum or Cinnamomum cassia. Once removed, the bark naturally curls up into tight rolls as it dries, kind of like how wrapping paper curls when you drag scissors across it.

Here’s a twist: Not all cinnamon is the same. “True” cinnamon comes from Sri Lanka and has a soft, delicate flavor. The more common cassia cinnamon, often found in grocery stores, is thicker, stronger, and a bit spicier.

And get this, some cinnamon trees can grow over 30 feet tall! Farmers usually prune them low to harvest the bark more easily.

Here’s another surprising fact about it. In ancient Egypt, cinnamon was so valuable it was used in embalming rituals and given as a gift to kings. It was once more precious than gold!