Where Does Cinnamon Come From?
Cinnamon comes from the inner bark of trees in the Cinnamomum genus, primarily grown in Sri Lanka, Indonesia, China, and Vietnam. The bark is peeled off branches, dried into curled "quills," and ground into powder or sold as sticks. Most grocery store cinnamon is actually cassia (from China/Vietnam); true Ceylon cinnamon is rarer and milder.
Key Takeaways
- Cinnamon trees grow in tropical climates.
- Ceylon cinnamon is sometimes called "Mexican cinnamon" in Latin American grocery stores.
- The flavor difference is subtle; many prefer cassia's stronger taste for baking.
Explanation
Cinnamon trees grow in tropical climates. To harvest, workers cut branches or shoots, then carefully strip off the outer bark. The inner bark—the cinnamon layer—is peeled in sheets that curl into quills as they dry. These quills are cut to standard lengths and graded by thickness and quality.
There are two main types: Ceylon ("true cinnamon" from Sri Lanka) and cassia (from China, Vietnam, Indonesia). Ceylon has thin, fragile layers, a mild and complex flavor. Cassia has a thicker, harder quill, stronger flavor, and is much cheaper. Unless labeled "Ceylon," your cinnamon is almost certainly cassia.
Beyond flavor differences, cassia contains significantly more coumarin, a compound that can affect the liver in large amounts. For occasional use, this isn't a concern. People who consume cinnamon daily in significant quantities may want to seek Ceylon cinnamon specifically.
The coumarin content difference is substantial. Cassia cinnamon contains 1-18 mg of coumarin per gram, while Ceylon cinnamon contains only 0.004 mg per gram. The European Food Safety Authority set a tolerable daily intake of 0.1 mg per kilogram of body weight. For a 150-pound person, this means about 7 mg per day, which a single teaspoon of cassia cinnamon could exceed. People taking cinnamon supplements for blood sugar management (a popular use supported by some research showing modest benefits) should specifically seek Ceylon cinnamon to avoid cumulative coumarin exposure.
Cinnamon has been one of history's most valuable trade commodities. Ancient Egyptians used it for embalming around 2000 BC. Arab traders kept its source secret for centuries, spinning tales of cinnamon growing in mysterious swamps guarded by giant birds. The Portuguese discovered cinnamon's true origin in Sri Lanka in the 1500s and established a monopoly through colonization. The Dutch seized control in 1638, then the British in 1796. Today, Sri Lanka still produces 80-90% of the world's true Ceylon cinnamon, while Indonesia is the largest producer of cassia, accounting for about 40% of total global cinnamon production.
Things to Know
- Ceylon cinnamon is sometimes called "Mexican cinnamon" in Latin American grocery stores.
- The flavor difference is subtle; many prefer cassia's stronger taste for baking.
- Cinnamon sticks can be reused several times before flavor is exhausted.
- Ground cinnamon loses potency faster than whole sticks—buy in small amounts.
- You can distinguish them visually: Ceylon sticks have many thin, papery layers rolled together, while cassia sticks are a single thick, hard curl.