Yes, cinnamon is tree bark. It comes from the inner bark of trees in the Cinnamomum genus. When harvested, the outer bark is removed, and the inner layer is dried to create the spice we know as cinnamon.
There are two main types used globally: Ceylon ("true cinnamon") and Cassia. Ceylon comes from Sri Lanka and has a mild, sweet flavor with thin, fragile bark. Cassia, from Indonesia and China, has a stronger, bolder taste with thicker, harder bark.
| Type | Origin | Taste | Texture |
|---|---|---|---|
| Ceylon | Sri Lanka | Mild, sweet, delicate | Thin, fragile, easily crumbles |
| Cassia | Indonesia, China | Strong, bold, slightly bitter | Thicker, harder, less brittle |
Cinnamon is safe to eat when processed properly. Ceylon is preferred for regular consumption due to lower coumarin levels. It's widely used in cooking, baking, and wellness applications for its warm, aromatic flavor.
For the best quality, check labels for scientific names: Cinnamomum verum for Ceylon and Cinnamomum cassia for Cassia. Store in airtight containers away from light to maintain freshness.
浙公网安备
33010002000092号
浙B2-20120091-4