Cinnamon History / Background:
Cinnamon is perhaps the oldest spice. It was mentioned numerous times in the Bible. The ancient Egyptians imported cinnamon for embalming and the Chinese used cinnamon close to 2700 years B.C. It was one of the more profitable spices in the Dutch East India spice trade.
Cinnamon is indigenous to the hot, moist climate of Sri Lanka, which still maintains 70% or more of the world market. Cinnamon and cassia are the bark of evergreen trees, however, there are multiple species of the trees. Both cinnamon and cassia species can be called cinnamon in the United States.
Types:
Korintji cinnamon is generally graded: Grade A – Best quality from the long quills taken from the main trunk
Grade B – Medium quality from the side branches of the tree
Grade C – Lowest quality from broken pieces of the bark.
The small pieces of chips are used to produce ground cinnamon.
Cinnamon or cassia is purchased in the food industry on the basis of oil content. Three volatile oil specs are common: 1.5% - 2.0% , 2.0% - 2.5% , 2.5% - 3.0%
Harvest Time:
Cassia is harvested in China during March and April. Korintji cinnamon is harvested in Indonesia year-round.
Growing Regions:
Sri Lanka, Indonesia (Korintji or Batavia cinnamon), Southern India, Sumatra, Borneo, China (Cassia).