Exploring the Plant Parts of Cinnamon: Cinnamon Bark and Its Unique Characteristics

Introduction to Cinnamon and Its Origins

Cinnamon, a beloved spice cherished for its unique aroma and flavor, originates from the Cinnamomum verum plant, commonly known as Ceylon cinnamon. Extracted from the inner bark of this evergreen tree, cinnamon is widely used in culinary and medicinal practices. While commercially, what we mainly consume is not Cinnamomum verum, but Cinnamomum cassia, also known as Cassia cinnamon, this article delves into the intriguing details of the cinnamon bark and the diverse types available.

Understanding Cinnamon Bark

The bark of the cinnamon tree plays a crucial role in the spicing industry. In its natural form, cinnamon bark is rolled into thin, long sticks. When harvested, it is still in a thick, rough layer of outer bark. This outer layer is peeled to expose the soft inner bark, which is then dried and tightly rolled into the characteristic quills that we recognize.

Cassia Cinnamon

Cassia cinnamon, derived from the bark of the Cinnamomum cassia tree, makes up the majority of the spices sold as cinnamon worldwide due to its availability and affordability. The process involves cutting a thin layer (about 1/16th of an inch) from the trunk of the Cinnamon tree. After scraping the rough outer layer, the bark is dried, causing it to curl. Due to its thicker outer bark, only one piece is used for each stick, and the result is a robust flavor characterized by being hotter and more strongly “cinnamony” than true cinnamon.

Ceylon Cinnamon

In contrast, Ceylon cinnamon, also known as Cinnamomum verum, is harvested from the light, thin branches of the tree, which grow bushy at the base. The branches are cut just above the stump to allow regrowth within 3-6 years. The outer bark and knots are removed to expose the soft, thin inner bark. Once this is peeled off in extremely thin layers, it is dried and rolled into a cigar-like stick, resulting in the famous cinnamon quill. This method requires more labor and results in a softer, crumblier stick, making it more costly.

Medicinal and Culinary Uses

As a versatile spice, cinnamon bark has numerous applications. Historically, it has been used in both traditional and modern medicine for its anti-inflammatory and antioxidant properties. For instance, Cinnamon bark can be used to aid in arthritis relief when consumed daily with honey, aiding in curing even chronic cases. Ceylon cinnamon, in particular, has been linked to lower blood pressure and improved blood glucose levels, making it a valuable addition to a healthy diet.

Conclusion

The cinnamon bark, whether it comes from Cinnamomum verum or Cinnamomum cassia, is a treasure of the plant kingdom. Understanding the difference between these types of cinnamon is crucial for both culinary and medical purposes. Whether used for its distinctive flavor or for its health benefits, cinnamon reminds us of the bounty and diversity of nature.