Origin: INDONESIA

CINNAMON is the bark removed of the cinnamon tree (Laurel family) which grows in tropical climates and can achieve between 10 and 15 meters. To facilitate the harvest of the bark, which is done every two years during the rainy season, the tree is maintained at a height of 2.5 meters. The cinnamon’s flavour is due to its aromatic essential oil. The main producers are Indonesia, Sri Lanka, Vietnam, Madagascar and finally China. The cinnamon of Ceylon and Madagascar presents a more subtle taste than the Chinese.

Cinnamon is used in the food, but also in cosmetic and pharmaceutical industry.

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