Is Cinnamon Tree Bark? Yes, Simple Answer Explained

Is Cinnamon Tree Bark? Yes, Simple Answer Explained

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.

Cinnamon Tree

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
Ceylon Cinnamon Cassia Cinnamon

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.

Cinnamon in Baking

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.

Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.