Know Your Spice: Cinnamon

Cinnamon is one of the most popular spices in kitchens around the world. It comes from the inner bark of trees in the Cinnamomum genus. Popular as an aromatic condiment and flavoring additive across different cuisines, this spice with a sweet and warm flavor is widely used in culinary and medicinal applications all around the globe.

In this post, we bring detailed information about cinnamon to help you know it better. Read on to learn about specifications for grading cinnamon, different categories of cinnamon, harvesting of cinnamon, its history, and its modern-day importance.

Cinnamon: Botanical Information

The botanical name of cinnamon can refer to several species within the genus Cinnamomum.

To make cinnamon, harvesters strip the outer bark from trees in the Cinnamomum genus, then scrape off the inner bark. The inner bark is dried, then rolled into quills or ground into powder.

Different Types of Cinnamon

Before moving ahead, let us glance through the different types of cinnamons available in the market:

1. Ceylon Cinnamon (Cinnamomum verum): Also known as True cinnamon, this cinnamon is grown in Sri Lanka and the southern parts of India. These have mild, sweet, and delicate flavors and are thin, fragile sticks with multiple layers. This type is preferred for pastries, desserts, and lighter dishes.
2. Cassia Cinnamon (Cinnamomum cassia): Also known as Chinese cinnamon or Cassia, this variety of cinnamon grows in China. These are thicker, harder sticks with a single layer. They have a stronger, more pungent, and slightly bitter taste than true cinnamon. They are quite common in savory dishes and spice blends.
3. Indonesian Cinnamon (Cinnamomum burmannii): Grown in Indonesia, this cinnamon is also known as Korintje cinnamon and Padang cassia. These are thick, hard sticks, often reddish-brown. They have a strong and slightly sweet flavor and make a popular spice in baking, commercial food products, and spice blends.
4. Saigon Cinnamon (Cinnamomum loureiroi): This variety of cinnamon is grown in Vietnam and is known as Vietnamese cinnamon and Saigon cassia. These are dark brown colored thick, hard sticks. They have very strong, spicy, and sweet flavors and high cinnamaldehyde content. They are quite popular in dishes that require pronounced cinnamon flavor.
5. Malabar Cinnamon (Cinnamomum citriodorum): Cultivated in India, this variety of cinnamon is quite similar to Ceylon cinnamon but is thicker and coarser. Also known as Malabar Cinnamon, this cinnamon is mild and citrusy, less sweet than Ceylon cinnamon. They are quite popular in regional Indian cooking and medicines.

Comparing Different Types of Cinnamons

Type	Botanical Name	Origin	Appearance	Flavor Profile	Common Uses
Ceylon Cinnamon	Cinnamomum verum	Sri Lanka	Thin, fragile quills	Mild, sweet, delicate	Desserts, pastries, light dishes
Cassia Cinnamon	Cinnamomum cassia	China	Thick, hard sticks	Strong, pungent, slightly bitter	Savory dishes, spice blends
Indonesian Cinnamon	Cinnamomum burmannii	Indonesia	Thick, reddish-brown	Strong, slightly sweet	Commercial food, baking
Saigon Cinnamon	Cinnamomum loureiroi	Vietnam	Thick, dark brown	Very strong, spicy, sweet	Sweet and savory dishes
Malabar Cinnamon	Cinnamomum citriodorum	India	Thicker, coarser	Mild, citrusy, less sweet	Regional cooking, medicinal

Parameters For Grading Cinnamon

Cinnamon grading evaluates key parameters essential for determining quality. We have a list of parameters used for grading cinnamon.

1. Species and Origin: As discussed above, there are five different species of cinnamon, each with distinct characteristics. The origin of cinnamon contributes to its flavor and quality.
2. Quill Thickness: The thickness of quills is another important grading factor for cinnamon. Ceylon cinnamon quills are thin and delicate while quills of Cassia cinnamon are thicker and harder.
3. Appearance: Cinnamon grading is also based on color and texture. High-quality cinnamon should have a uniform color. For Ceylon, the color is generally light brown, and for Cassia, it ranges from reddish brown to dark brown. The texture of the quill should be smooth. Higher grades of cinnamon have fewer imperfections.
4. Flavor and Aroma: High-quality cinnamon has a strong, pleasant aroma and consistent taste. Ceylon has a sweet, delicate scent and milder, sweeter flavors. On the other hand, Cassia has a more pungent and spicy aroma and a stronger, more intense flavor.
5. Essential Oil Content: The higher the essential oil content, the better the quality. Ceylon cinnamon has a higher oil content than Cassia.
6. Moisture Content: Ideally, cinnamon should have low moisture levels to prevent spoilage and mold growth. Properly dried cinnamon should have a moisture content of less than 10%.
7. Purity: High-quality cinnamon should be free from impurities like foreign material, dust, and other contaminants.
8. Size and Shape: Cinnamon is also graded based on the size and shape of quills. Smaller, uniform quills are considered better quality. Quills should be well-formed and not broken or fragmented.

Different Grades for Cinnamon

Grading cinnamon is important as it ensures that customers and industries receive the right quality according to their needs. We have shared the different grades of cinnamon for the two main varieties- Ceylon cinnamon and Cassia cinnamon.

Grades of Ceylon Cinnamon: Here are the four main grades for this variety of cinnamon.

1. Alba (Grade 00000): This is the finest and the most expensive grade of cinnamon. The quills under this grade are very thin and soft. They are light brown and have a diameter of less than 6mm.
2. Continental (Grade 0000 to 000): This is the next category of cinnamon which comprises high-quality quills, slightly thicker than Alba. The diameter of these quills is 6—10mm.
3. Mexican (Grade 0 to 1): This category has thicker quills of moderate quality. They have a diameter of 10-15mm.
4. Hamburg (Grade H to HG): This category includes thicker and darker quills with a 15mm or more diameter. These quills are mostly used for ground cinnamon and industrial purposes.

Grades of Cassia Cinnamon: This variety of cinnamon is categorized into four grades.

1. Superfine (Grade A): The category includes uniform quills with high oil content. They are reddish-brown and have minimal impurities. They are used in premium culinary applications.
2. Fine (Grade B): Quills in this category are slightly less uniform in color and have minimal impurities. They have good oil content and are common in baking and spice blends.
3. Medium (Grade C): These quills have more color variation and some impurities. They have moderate oil content and are used in industrial food production and for ground cinnamon.
4. Low Grade (Grade D): This category includes quills with significant color variation and higher impurities. They have low oil content and are mostly used for oil extraction and industrial uses.

Right Conditions for Growing Cinnamon

Cinnamon is a tropical evergreen tree that thrives in specific climatic and environmental conditions. Shared below are the suitable conditions for growing cinnamon:

1. Climate: Cinnamon trees thrive in warm, tropical climates with temperatures ranging between 20°C to 30°C (68°F to 86°F). They cannot tolerate temperatures below 10°C (50°F). These trees require high humidity between 60% to 80% for healthy growth. Consistent moisture is vital for the growth of bark.
2. Rainfall: Cinnamon trees need consistent rainfall to ensure adequate soil moisture. In addition to generous rain, the tree also requires good drainage to prevent waterlogging that can lead to root rot.
3. Soil: The most suitable soil for cultivating cinnamon is well-drained and has good organic content. Sandy loam or clay loam soils with good aeration are suitable soil choices. These soils require regular composting or application of well-rotted manure.
4. Light: These trees require a good amount of sunlight. They flourish best in full sun but some shade during the hottest part of the day can prevent leaf scorch.
5. Space: It is important to space trees right for air circulation and to prevent disease spread. Ideally, trees are spaced to 3-4m apart.
6. Propagation: Cinnamon is usually propagated by cutting. Cuttings from healthy trees are planted in nursery beds until they develop roots. It is mostly done during the rainy season to provide adequate moisture for the roots to grow.

Harvesting Cinnamon

We have shared the complete process of harvesting cinnamon which involves several steps.

1. Harvest Timing: Cinnamon is generally harvested during the rainy season as the bark is more pliable. Trees at least 2-3 years old are mature enough to harvest. Younger trees may not develop bark of sufficient quantity to harvest.
2. Harvesting the Bark: Harvesters select branches 1-2 years old with 2-3 cm diameter. These branches are cut from the tree using a sharp knife or machete. First, the outer bark is removed using a knife to expose the inner bark. Then, the outer bark is discarded and the inner bark is carefully peeled off in strips or sheets. The inner bark is thinner, softer, and easier to peel off in smaller sections.
3. Drying: This is the initial drying process in which the inner bark strips or sheets are rolled into sticks or quills and laid out to dry in a well-ventilated, shaded area to prevent exposure to direct sunlight. They are sometimes dried using mechanical dryers. The quills take around 1-2 weeks to dry. To prevent mold growth, it is important to dry the spice thoroughly. The drying process completes once the quills are dry and crisp.
4. Processing: The dried cinnamon quills are sorted based on quality, size, and appearance. Thinner quills with finer textures are considered to be the best quality. For ground cinnamon, dried quills are finely ground into powder using a miller machine or spice grinder. The ground cinnamon is then sifted to get a consistent texture.
5. Packaging: Dried cinnamon quills and ground cinnamon are packed in labeled, airtight containers and stored in a cool, dry, dark place to preserve freshness.

Countries Growing Cinnamon

Primary producers of cinnamon are located in countries with suitable warm, humid climates. Here are these countries:

1. Sri Lanka: This is one of the largest producers and exporters of Ceylon cinnamon in the world. Cinnamon is grown mostly in the southwestern parts of Sri Lanka.
2. Indonesia: Indonesia is a major producer of Cassia cinnamon and this production takes place mainly on the islands of Java and Sumatra.
3. China: China is a major producer of Cassia cinnamon which is used domestically and is also exported.
4. Vietnam: Vietnam is a significant producer of Saigon cinnamon. It is grown in the central and northern parts of Vietnam.
5. India: India produces Cassia and Ceylon cinnamon. The produce is locally consumed and exported. Kerala, Tamil Nadu, and Karnataka are known to cultivate this spice.
6. Bangladesh: This country produces Cassia cinnamon and most of this production is consumed locally.
7. Myanmar: This country produces Cassia as well as Ceylon cinnamon.
8. Malaysia: Malaysia cultivates Cassia cinnamon which is consumed locally.
9. Thailand: Thailand produces Cassia cinnamon and it is consumed locally.
10. Philippines: It grows a small amount of cinnamon and the produce is consumed domestically.

History of Cinnamon

Cinnamon has an interesting history starting from ancient Egypt where it was believed to be used as a spice and a medicinal herb. The mention of cinnamon as one of the ingredients of holy anointing oil is found in the Bible. Cinnamon was also known to the ancient Greeks and Romans who used it as a flavoring agent and in medicines. The Greeks believed it had therapeutic properties and used it in various remedies.

Cinnamon emerged as a major commodity in the spice trade. Traders exchanged cinnamon along the Silk Route and other ancient trade routes. Arabs controlled these trade routes and had a monopoly over this spice. Later, the quest for cinnamon resulted in European exploration. In the 15th and 16th centuries, Portuguese and Dutch explorers sought to control the cinnamon trade routes which led to the colonization of various spice-producing regions.

In the 18th century, the British took over the Dutch territories in Ceylon and established their cinnamon plantations. The British controlled the Ceylon cinnamon spice trade until Sri Lanka's independence.

Cinnamon in the Contemporary World

Cinnamon has solidified its position as a beloved spice in the modern world. It is widely used in both sweet and savory dishes. Baking dishes, such as cinnamon rolls, are incomplete without cinnamon. It is also used for flavoring cereals, oatmeal, tea, and coffee. Beyond Western cuisine, cinnamon is a key ingredient in many international dishes.

Cinnamon is increasingly featured in creative products beyond traditional spices. It is used in health supplements, flavored beverages, and personal care products. Companies have interesting ways to incorporate cinnamon into food and wellness products.

Cinnamon is also valued for its potential health benefits. Research is being conducted to study its medicinal properties and many health-conscious people have included this spice in their daily food for its antioxidant and anti-inflammatory properties. Cinnamon essential oil is also used in aromatherapy for its warming and invigorating properties.

In the contemporary world, cinnamon is celebrated and loved for its versatility in cooking, potential health benefits, and economic importance. From being an important trade commodity in history to a spice integral to global cuisines, it has come a long way.