What is Cinnamon?
The popular spice cinnamon is made from the inner bark of numerous aromatic spice plants in the genus Cinnamomum. The literal translation of cinnamomum is “plant with a warm, spicy flavor and a sweet scent.” Certain types of cinnamon are also known as cassia.
During the cultivation stage, the bark of the tree peels off. The inner bark is then carefully removed, rolled, and dried to create cinnamon sticks.
Cinnamon is used in teas, curries, candies, and pharmaceuticals. It contains antioxidants, improves the taste of savory and sweet dishes, eases digestion, and regulates blood sugar.
How is Cinnamon cultivated?
Cinnamon grows best in hot, humid tropical climates. Loamy soil with consistent rainfall and enough drainage is ideal for its growth. The initial stage of cultivation involves plant cuttings or seedlings.
The trees are regularly pruned to encourage new growth. After two or three years, the stems are prepared for bark harvesting. The final step involves removing the outer bark to gain access to the inner layer.
The inner bark is carefully removed and let to dry before being rolled into quills. After being dried, it is processed into powder or cinnamon sticks for culinary and medicinal purposes.

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