Cinnamon Bark from Ceylon or China - The Optimal Selection
Julia Wójcik
2026-03-17
6 min. read
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Cinnamon is one of the most popular spices worldwide, with a widely recognized flavor and aroma. It is a component of some mixtures, such as curry spices and gingerbread spices. It is derived from various ingredients that can have different health effects. Therefore, it is important to understand the criteria that should be considered when purchasing and which cinnamon is best to use in the kitchen.
Origin and creation of cinnamon
Cinnamon was already esteemed in ancient times, especially in India, Burma, Sri Lanka, and Africa. In traditional medicine, it was used as a medicinal product, while in cooking it was an ingredient imparting distinctive flavors to many dishes. It was also used in perfuming and oil production, while in Egypt it was used as a cremation ointment. Developing transport and trade made it also appreciated in Europe. Cinnamon is the dried bark of the cinnamon tree. For practicality, it is most commonly available in powder form, although whole sticks can also be purchased. The raw material for the creation of the spice is harvested twice to three times a year, during the rainy season. After removing the bark, it is subjected to a short fermentation, after which impurities are removed. During the drying process, the bark rolls up in a characteristic way, and the final step is grinding it into a powder. Moreover, valuable cinnamon oil is also extracted from the bark.
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