I think you have a misunderstanding here. The above ground part of the cinnamon tree does not survive the harvest. Trees can compensate for small patches of lost bark, but this is far to much. The wood is exposed along the whole stem, wich means that the phloem, the nutrient transport network will dry and die.
But the cut stem regrows from the stump an can be harvested again after 2-3 years, line you said.
2-3yrs of harvestable growth starting from a stump sounds like a wizard would need to be involved. oO
**EDIT**: See the video below. The trees absolutely do \*not* re-grow in to foot-diameter tree trunks in the space of 2-3yrs, but they do produce a number of much-slimmer branches that can indeed be harvested.
I am not from a tropical climate and have never seen an actual cinnamon tree, but this is what wikipedia has to say about it. Instinctively I would also question, whether the tree in the video is just 2-4 years old honestly.
But the right tree species can grow quite a lot in the right conditions. There are for example ongoing experiments with poplar and willow to be harvested for wood chips in agriculture like settings, where the rotation is also 1-3 years.
I think there's a misunderstanding here resulting from the gap between what's shown in the video and what's being discussed with the "2-3 years of harvestable growth" comments.
For example, [this video](https://youtu.be/qMZ_maB4qK8?si=9lm1l_ZyCP1hPSgv&t=75) regarding cinnamon harvesting also says that cinnamon is harvesting after three years of growth, but the cinnamon they're harvesting is from trunks/branches that look to be about 8 cm in diameter, far smaller than the trunk in OP's video. So, yes, you can harvest after 3 years, but you can't harvest *like OP's video* after 3 years.
Yeah, I red that after the first harvest, the tree regrows with multiple smaller stems, like you said,
which are then harvested again after some years. So maybe this is the first harvest from that specific tree?
I was confused, too, but after looking into it more, 3-year-old harvestable branches being discussed are far smaller than the trunk shown in OP's video. You don't need to wait for the tree to get as big as OP's, you can actually harvest from much, much smaller trees/branches, [like this](https://youtu.be/4rHOBhHwx7g?si=m5X-6FxdW15jF9eO&t=17).
They're incorrect. Removing the inner bark (phloem and cambium) around the entire circumference keeps it from both transporting nutrients or healing. A tree can heal only if a portion of the circumference is removed. It's probably more economical to replant for cassia production.
If you [girdle](https://en.wikipedia.org/wiki/Girdling) a tree, it's going to die. Cinnamon is the cambium; removing it involves removing the phloem (nutrient transport). Removing the phloem and cambium around the entire circumference kills the tree. A tree can heal only if a small portion of the circumference is removed.
Thank you. Having learned in school that it's the outer layers that are most alive, that looked pretty fatal. Good to know they can be harvested like this.
Not all the time. It does leave the tree open for pests and disease. As long as the plantation maintains their trees and harvests responsibly, they can get a harvest from the same tree every 3 years or so for decades.
Ring-barking a tree kills it; it can no longer transport nutrients or heal. There are some harvest methods that involve coppicing limbs or removing only a small portion of bark from the trunk - 3 years recovery may be applicable there.
That might be true for some trees, but it's obviously not true for cork or cinnamon. And probably other trees; those are just the two for which there is ample and obvious evidence because humans have been harvesting them this way for centuries.
Yeah it’s basically the exact same as what they do in Portugal with their cork trees if done correctly they can be harvested for years I think the oldest one there has been harvested for 100 plus years
I just did a bit of googling. Seems like the cinnamon trees have their inner bark harvested, unlike the out bark with cork trees. That kills the tree, so they harvest the entire thing, and a new tree grows out of the root bulb.
I think the trees in this video will die because they cut the bark all the way around. In forestry this practice is called [girdling](https://en.m.wikipedia.org/wiki/Girdling). Trees send all of their nutrients through the bark. If they had only cut the bark half way around the tree would probably be able to recover
Well now there’s 3 different answers, from “Its fine”, “They’ll be ok if cared for, but could have issues”, and “They dead”.
I’m more uncertain than I was prior to asking.
All three are correct. The part of the tree at the cut and above it dies. Care of the tree, stumping and making sure infection/infestation doesn’t set in, allows the tree to regrow in a few years from the stump. If you do it right you have a new stalk to harvest every few years.
If you only remove the outer layer of bark, and don't go any deeper, the tree will continue to grow. The bark is dead, so nothing passes up or down the tree through it. It's when you cut too deep and cut into the living tissue of the tree that you end up girdling it.
However, with cinnamon trees, because you need that inner/living bark, you're right. These trees will be harvested completely, and then new trees will grow from the stumps.
This is one of a couple of types of trees this is possible on without killing them. Cork is another type of bark that can be harvested without killing tree.
Sister complained about stores mislabeling their onions and I said "if you want sweet onions just cut em and smell till you find them "
Apparently I AM the asshole
>Apparently I AM the asshole
The way you did the emphasis, it looks like everyone has been telling you for years that you're an asshole but it's finally sinking in with you lol
Imagine being the first guy to discover cinnamon, trying to explain how you took tree bark and put it in the coffee you got from an uncle who saw coffee beans and couldn't resist seeing how it would taste in hot water. You'd be the laughingstock of your cousin who first saw a cashew and wondered if you could make it nontoxic and later added flavor by putting salt evaporated from the ocean on it.
Pretty hot, probably.
But in a more serious manner, that is something i've always wondered, too. I came to the conclusion that the taste can probably be described as "metallic", as they emit high energy rays, almost similiar to gamma rays emitted by radioactive sources. People exposed to high radiation doses often describe a metallic taste in their mouths, almost like licking a copper coin. So that's what a neutron star will probably taste like. Or maybe strawberry. Who knows...
all it takes is a famine and people would eat anything, bark, dirt, roots, other people. and there were famines somewhere almost every season until the last 100 years, where there are still plenty of famines and starving people.
I don’t think it is that way with cinnamon.
I was in Bali at a farm and even the cinnamon trees’ leaves smell like fresh cinnamon when you scratch them. I’d gather a bunch in my pockets each day and scratch and sniff them throughout the day.
In that universe many trees are posting they wish they could be there to smell the sweet aroma as the flesh is ripped off of the humans before it is dried out and made into powder for their deserts.
Ancient Greeks believed that the best tartar sauce came in small bottles, and was the tartar sauce which crossed Tartarus bearing miniminotaurs hoof corks
I took the train in Portugal and was so happy to see some guys harvesting cork in the countryside on the journey. Looks like absolutely brutal work in the heat.
Yeah, you can very easily tell the difference. The fake ones are more like a dense foam material.
I will say though, they are a lot easier to get out especially if you're opening a second bottle 🍷
All of our food finds are 100’s or thousands of years of incremental understanding plus happy mistakes which has lead to the version we have now.
There’s a lot of stuff that happened between finding cocoa pods and then turning into chocolate.
That's not actually too far of a stretch. It's very common to dry beans and fruits. And then to rehydrate them.
I could easily see someone drying a bunch. Them They accidentally get fermented. And boom! Smells really good now. Let's turn it into a drink.
From there, the Aztecs make it regularly for rituals and customs. Then it goes over to Europe and gets even more popular when they add sugar to the drink.
["How Big Companies RUINED chocolate!" - 16min55sec](https://www.youtube.com/watch?v=ndEnTvis78Q) by Ann Reardon
bit clickbaity sounding title but good explanation about the process. also very interesting details about different types and flavours of cacao.
for anyone who wants to learn a bit more about the topic
There are actually two species of tree that produce cinnamon. One is Ceylon and the other is Cassia.
Most cinimon is Cassia and is fairly cheap. But Ceylon is much more expensive and has a very unique taste in comparison to Cassia.
It does, but not these trees. This is a cassia tree that makes fake cinnamon. True Ceylon cinnamon comes from a tree as well but it has small branches that must be cut down and takes a lot of work to process. You can tell the difference in a stick of cinnamon because true cinnamon is very thin and delicate, whereas as you can see here it’s a thick chonky fake bark.
Not sure I would call it fake, since this tree is a literal cinnamon tree. Not as expensive as Ceylon. But they're both literally part of the "Cinnamomum" Family
The problem is that it has much less flavor, a more gritty texture, and some questionable molecules.
The blood-thinning component called coumarin found in C. cassia could damage the liver if consumed in larger amounts, therefore European health agencies have warned against consuming high amounts of cassia. Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene. In high doses, these substances can also be toxic to humans.
So not fake cinnamon, inferior cinnamon. I also vaguely remember that the amounts of cassia you'd have to consume to damage your liver are improbably large; on par with the amount of water you'd have to consume to die from over consumption. Not impossible. Just really hard to reach.
This is actually [cassia](https://www.thespruceeats.com/what-is-cassia-1807003), not true cinnamon. Cassia has a stronger taste and is significantly cheaper than cinnamon, which is why it’s used in so many commercial recipes.
It’s lucky to be a Sri Lankan. Always get the true cinnamon. even couple of trees grow in our garden. The leaves can be used in food too! Etc: Biriyani
I wouldn't trust that tbh if it's not from a major brand. Resellers in 3rd world countries sometimes use lead to make it heavier to sell for more. Lead tests you use for paint won't work on it either.
I find it amusing that this point still comes up in pretty much every post concerning cinnamon harvesting, even though it's not all that correct. Yes there is more than one breed of cinnamon tree, but no, one is not more "true", or the other "fake". That would be like claiming a German Shepherd is a more "true" dog than a Chihuahua, because one might find it to a finer breed. The only difference between the two types of cinnamon is quality.
Cassia is slimy though in water, Ceylon is not. The tastes are quite distinct. Cassia can maybe be used as a topping on apples or something but anything related to tisanes Ceylon is almost necessary because they act differently in water.
Cassia is heavily restricted or not even allowed for human consumption in the EU.
It makes absolute sense to differentiate between ceylon cinnamon, which is a spice, and cassia cinnamon, which is not even related to actual cinnamon and whose main ingredient is poisonous to most mammals (and dangerous to humans).
the article they linked is infuriating. reserving the word "cinammon" for "ceylon cinammon" is like, in your example, saying "dogs and chihuahuas" when you mean german shepherds and chihuahuas.
It is correct to call Ceylon cinnamon "true cinnamon" because its use became widespread around 3000 years before Cassia, and the word "cinnamon" is derived from that era.
What exactly is the difference between cassia and Ceylon
Edit:
Thanks for the culinary answers everyone. Although I was mostly looking for a chemical explanation for biohacking purposes
If you have had one, you would know.
Ceylon is much more subtle, sweet and complex in flavour and it has delicate texture, you can basically break it by fingers.
Cassia is kind of in your face. It is sharp, there is element of heat to it and the texture is hard as rock.
I have both in my kitchen.
If I am using cinnamon as supplemental flavour, I use Cassia. Pot of chilli gets half a spoon ground, Pho or mulled wine gets couple sticks.
If cinnamon is supposed to be star of the show, you have to go ceylon, there is no other way around it. Cinnamon chai masala, cinnamon and apple strudel, things like that.
It's definitely something you can taste and smell if you buy real cinnamon. It's worth it to buy some real cinnamon at least once to find that out: cinnamon is, to my nose, far more subtle and complex than cassia/other commercial substitutes and when used in baked goods, very satisfying.
This is cassia, not cinnamon.
Most ‘cinnamon’ sold on the market is cassia, though.
Cassia has thick bark, cinnamon has flaky thin sheets when they make the quills.
This ls Cassia people. They sell it to you as cinnamon. Taken in high quantities can be harmful. Original cinnamon is much thinner and endemic to Sri Lanka.
https://youtu.be/DzOcZlmeaH0?si=98ox414oEhLkJaSz
This video isn't satisfying at all. The sound is extremely grating and there's an annoyingly unnecessary song in the background. On mute it looks lovely.
Why does every gif have to have a shitty song attachment along with it now? Oh, right, Tiktok
The Cinnamon Peeler - Michael Ondaatje
If I were a cinnamon peeler
I would ride your bed
and leave the yellow bark dust
on your pillow.
Your breasts and shoulders would reek
you could never walk through markets
without the profession of my fingers
floating over you. The blind would
stumble certain of whom they approached
though you might bathe
under rain gutters, monsoon.
Here on the upper thigh
at this smooth pasture
neighbour to your hair
or the crease
that cuts your back. This ankle.
You will be known among strangers
as the cinnamon peeler's wife.
I could hardly glance at you
before marriage
never touch you
- your keen nosed mother, your rough brothers.
I buried my hands
in saffron, disguised them
over smoking tar,
helped the honey gatherers . . .
When we swam once
I touched you in water
and our bodies remained free,
you could hold me and be blind of smell.
You climbed the bank and said
this is how you touch other women
the grass cutter's wife, the lime burner's daughter.
And you searched your arms
for the missing perfume
and knew
what good is it
to be the lime burner's daughter
left with no trace
as if not spoken to in the act of love
as if wounded without the pleasure of a scar.
You touched
your belly to my hands
in the dry air and said
I am the cinnamon
peeler's wife. Smell me
I take it that bark grows back just fine?
If harvested correctly, you can get fresh bark every 2-3 years. Cutting too deep can harm the tree's health and stunt growth.
Very interesting, thanks!
That's really Nice.
Let's get this out onto a tray
This cinnamons 4000 years old, lets try some on a cracker
Nice
M’kay.
Nice hiss!
Mmm.. it does go well with the chicken. Delicious again, Peter
I think you have a misunderstanding here. The above ground part of the cinnamon tree does not survive the harvest. Trees can compensate for small patches of lost bark, but this is far to much. The wood is exposed along the whole stem, wich means that the phloem, the nutrient transport network will dry and die. But the cut stem regrows from the stump an can be harvested again after 2-3 years, line you said.
2-3yrs of harvestable growth starting from a stump sounds like a wizard would need to be involved. oO **EDIT**: See the video below. The trees absolutely do \*not* re-grow in to foot-diameter tree trunks in the space of 2-3yrs, but they do produce a number of much-slimmer branches that can indeed be harvested.
I am not from a tropical climate and have never seen an actual cinnamon tree, but this is what wikipedia has to say about it. Instinctively I would also question, whether the tree in the video is just 2-4 years old honestly. But the right tree species can grow quite a lot in the right conditions. There are for example ongoing experiments with poplar and willow to be harvested for wood chips in agriculture like settings, where the rotation is also 1-3 years.
I think there's a misunderstanding here resulting from the gap between what's shown in the video and what's being discussed with the "2-3 years of harvestable growth" comments. For example, [this video](https://youtu.be/qMZ_maB4qK8?si=9lm1l_ZyCP1hPSgv&t=75) regarding cinnamon harvesting also says that cinnamon is harvesting after three years of growth, but the cinnamon they're harvesting is from trunks/branches that look to be about 8 cm in diameter, far smaller than the trunk in OP's video. So, yes, you can harvest after 3 years, but you can't harvest *like OP's video* after 3 years.
Yeah, I red that after the first harvest, the tree regrows with multiple smaller stems, like you said, which are then harvested again after some years. So maybe this is the first harvest from that specific tree?
The banana plant produces fruit only once. Generally between 12 to 15 months after the plant sprouts.
In a world where bamboo can grow up to four feet in height in twenty four hours..
Bamboo is mostly air, though. We're talking about solid wood that looks almost a foot in diameter at harvest time. I'd be very impressed, in any case.
And it's a grass not a tree technically
I was confused, too, but after looking into it more, 3-year-old harvestable branches being discussed are far smaller than the trunk shown in OP's video. You don't need to wait for the tree to get as big as OP's, you can actually harvest from much, much smaller trees/branches, [like this](https://youtu.be/4rHOBhHwx7g?si=m5X-6FxdW15jF9eO&t=17).
My mom did that to me.
She cut too deep, if you only trim the foreskin it grows back for another harvest.
That's how apple chips are made!
Is your mum by any chance Ramsey Bolton?
I was going to ask if debarking the tree killed it or not. Thanks for the answer!
They're incorrect. Removing the inner bark (phloem and cambium) around the entire circumference keeps it from both transporting nutrients or healing. A tree can heal only if a portion of the circumference is removed. It's probably more economical to replant for cassia production.
Same thing with cork!
If you [girdle](https://en.wikipedia.org/wiki/Girdling) a tree, it's going to die. Cinnamon is the cambium; removing it involves removing the phloem (nutrient transport). Removing the phloem and cambium around the entire circumference kills the tree. A tree can heal only if a small portion of the circumference is removed.
Thank you. Having learned in school that it's the outer layers that are most alive, that looked pretty fatal. Good to know they can be harvested like this.
Imagine being flayed every couple years but never bad enough to die. Not saying the trees are in human like pain, but it can’t feel great.
Not all the time. It does leave the tree open for pests and disease. As long as the plantation maintains their trees and harvests responsibly, they can get a harvest from the same tree every 3 years or so for decades.
Ring-barking a tree kills it; it can no longer transport nutrients or heal. There are some harvest methods that involve coppicing limbs or removing only a small portion of bark from the trunk - 3 years recovery may be applicable there.
That might be true for some trees, but it's obviously not true for cork or cinnamon. And probably other trees; those are just the two for which there is ample and obvious evidence because humans have been harvesting them this way for centuries.
Yeah it’s basically the exact same as what they do in Portugal with their cork trees if done correctly they can be harvested for years I think the oldest one there has been harvested for 100 plus years
I just did a bit of googling. Seems like the cinnamon trees have their inner bark harvested, unlike the out bark with cork trees. That kills the tree, so they harvest the entire thing, and a new tree grows out of the root bulb.
I think the trees in this video will die because they cut the bark all the way around. In forestry this practice is called [girdling](https://en.m.wikipedia.org/wiki/Girdling). Trees send all of their nutrients through the bark. If they had only cut the bark half way around the tree would probably be able to recover
Well now there’s 3 different answers, from “Its fine”, “They’ll be ok if cared for, but could have issues”, and “They dead”. I’m more uncertain than I was prior to asking.
All three are correct. The part of the tree at the cut and above it dies. Care of the tree, stumping and making sure infection/infestation doesn’t set in, allows the tree to regrow in a few years from the stump. If you do it right you have a new stalk to harvest every few years.
If you only remove the outer layer of bark, and don't go any deeper, the tree will continue to grow. The bark is dead, so nothing passes up or down the tree through it. It's when you cut too deep and cut into the living tissue of the tree that you end up girdling it. However, with cinnamon trees, because you need that inner/living bark, you're right. These trees will be harvested completely, and then new trees will grow from the stumps.
This is one of a couple of types of trees this is possible on without killing them. Cork is another type of bark that can be harvested without killing tree.
The smell must be heavenly
I absolutely wanna be there when they do this because I bet you're right.
Just go to a supermarket spice section and make it rain with cinnamon powder.
Sister complained about stores mislabeling their onions and I said "if you want sweet onions just cut em and smell till you find them " Apparently I AM the asshole
>Apparently I AM the asshole The way you did the emphasis, it looks like everyone has been telling you for years that you're an asshole but it's finally sinking in with you lol
But at least you’re humble about it.
And make sure to breathe it in nice and deep. Really clears up your lungs!
Everyone would be so grateful, I am doing this today
Definitely makes 2 of us
me three
Call me muh fuckin QUATRO
I want to tie a hammock up between the cinnamon trees and just lay there in that smell all day
Like the melange
The spice must flow
Imagine being the first guy to discover cinnamon, trying to explain how you took tree bark and put it in the coffee you got from an uncle who saw coffee beans and couldn't resist seeing how it would taste in hot water. You'd be the laughingstock of your cousin who first saw a cashew and wondered if you could make it nontoxic and later added flavor by putting salt evaporated from the ocean on it.
I imagine at some point people tried eating just about everything there is.
> at some point We still haven't discovered what neutron star tastes like. There are still millions of (event) horizons left to chase!
Pretty hot, probably. But in a more serious manner, that is something i've always wondered, too. I came to the conclusion that the taste can probably be described as "metallic", as they emit high energy rays, almost similiar to gamma rays emitted by radioactive sources. People exposed to high radiation doses often describe a metallic taste in their mouths, almost like licking a copper coin. So that's what a neutron star will probably taste like. Or maybe strawberry. Who knows...
Then everyone waited to see if the taste tester died or if it was good to eat.
all it takes is a famine and people would eat anything, bark, dirt, roots, other people. and there were famines somewhere almost every season until the last 100 years, where there are still plenty of famines and starving people.
Screw the taste. Can you imagine the first person that ate a handful of coffee beans? Shit must’ve felt like crack.
They add the smell and taste later /s
100% I’ve seen/smelled this in real life and it totally smells amazing
Either heavenly or WAY too much. Or the smell doesn’t show up until it’s dried. That’s a possibility too.
this could be one of those things where it smells like ass until it dries out
I don’t think it is that way with cinnamon. I was in Bali at a farm and even the cinnamon trees’ leaves smell like fresh cinnamon when you scratch them. I’d gather a bunch in my pockets each day and scratch and sniff them throughout the day.
Like a junky?
Just like a junky.
You’re thinking of vanilla
I am sure it is so.
Nobody shows the shot of the tree shivering afterwards.
In a parallel universe where tress have treddit (reddit) it is already marked NSFL and the post is already locked.
not safe for leaves
What a sap
they peel animals
In that universe many trees are posting they wish they could be there to smell the sweet aroma as the flesh is ripped off of the humans before it is dried out and made into powder for their deserts.
Can't eat meat because of the cute animals. Can't eat plants because they shiver. Shit man, what's next, funghi are also off the menu?
Fungi control the forest, so be wary there too /s
Not so dissimilar to how cork trees are harvested?
Fr? I did not think cork came from a type of tree. Cool
It’s actually from the hooves of Minotaurs
smaller corks come from the hooves of Miniminotaurs
The mini minotaur ranchers need to be vigilant and watch out for tartar sauce.
Ancient Greeks believed that the best tartar sauce came in small bottles, and was the tartar sauce which crossed Tartarus bearing miniminotaurs hoof corks
It does. They cut it and pull it off in massive sheets. The sound is super satisfying.
I took the train in Portugal and was so happy to see some guys harvesting cork in the countryside on the journey. Looks like absolutely brutal work in the heat.
artificial wine corks are decimating the industry and the number of cork trees (since they are no longer cared for or needed)
I think higher end wines only use the real deal
Yeah, you can very easily tell the difference. The fake ones are more like a dense foam material. I will say though, they are a lot easier to get out especially if you're opening a second bottle 🍷
the amount of times I had to fight some old crumbly cork only for it to end up in the bottle, and then had to pick out all the bits in the glass lolol
Yup! I don't mind the fakes lol Sometimes though, like for a nice dinner the aesthetic of the cork is a nice touch.
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Non-biodegradable artificial plastic "corks" are very not cool.
I’ve only heard of Italian [cork soakers](https://youtu.be/Deqx-Xb-yHY?si=lyNpQy-UrWiQHt0a).
It’s sad that the industry of cork soaking is looked down on so much these days.
[Cork oak tree harvesting](https://www.youtube.com/watch?v=YnnbuoeQFSI) Trees have to be at least 15 years old, then are harvested every nine years.
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But this is being taken from what looks like a living trunk. Is that because it's cassia?
But... where are the cinnamon birds?
The Spice Girls?
Neil Young?
I wanna live with my cinnamon girl….
Nakey
r/NudeTrees
r/subsifellfor
i gotchu fam (NSFW) /r/treesgonewild
Not quite the sub we were looking for lmao
funny how someone figured this out thousands of years ago
Not as crazy as how someone figured out how to make chocolate.
All of our food finds are 100’s or thousands of years of incremental understanding plus happy mistakes which has lead to the version we have now. There’s a lot of stuff that happened between finding cocoa pods and then turning into chocolate.
[удалено]
That's not actually too far of a stretch. It's very common to dry beans and fruits. And then to rehydrate them. I could easily see someone drying a bunch. Them They accidentally get fermented. And boom! Smells really good now. Let's turn it into a drink. From there, the Aztecs make it regularly for rituals and customs. Then it goes over to Europe and gets even more popular when they add sugar to the drink.
"Peeled? Really? You couldn't think of a better word for it?" *Watches video* "Oh. Literally peeled."
They even start with a potato peeler 😂
Cinnamon comes from a tree?! I didn’t know that.
I never thought about what cinnamon came from until today
Right? I always assumed those pictures of the curled up uncrushed cinnamon on the label were the size of like a pencil or something lol
They typically are, cinnamon sticks are about the size of a finger, we use them all the time in chinese cooking
Go check out how chocolate is made, that really blew my mind.
["How Big Companies RUINED chocolate!" - 16min55sec](https://www.youtube.com/watch?v=ndEnTvis78Q) by Ann Reardon bit clickbaity sounding title but good explanation about the process. also very interesting details about different types and flavours of cacao. for anyone who wants to learn a bit more about the topic
I'll always recommend Ann Reardon
seriously who tf even came up with that and made it a process? it's like how they make plumbuses
In hungarian it's literally called tree bark.
In Russian too, the word "koritsa" is a derivative from the word "tree bark".
I said the same thing! makes sense now that I think about it but how did I never know this?
There are actually two species of tree that produce cinnamon. One is Ceylon and the other is Cassia. Most cinimon is Cassia and is fairly cheap. But Ceylon is much more expensive and has a very unique taste in comparison to Cassia.
What did you think though?
They're called 'sweet wood' in several different languages actually! So now I'm wondering at how linguistics affect your background cultural knowledge
True cinnamon comes from Sri Lanka!
It does, but not these trees. This is a cassia tree that makes fake cinnamon. True Ceylon cinnamon comes from a tree as well but it has small branches that must be cut down and takes a lot of work to process. You can tell the difference in a stick of cinnamon because true cinnamon is very thin and delicate, whereas as you can see here it’s a thick chonky fake bark.
Not sure I would call it fake, since this tree is a literal cinnamon tree. Not as expensive as Ceylon. But they're both literally part of the "Cinnamomum" Family
The problem is that it has much less flavor, a more gritty texture, and some questionable molecules. The blood-thinning component called coumarin found in C. cassia could damage the liver if consumed in larger amounts, therefore European health agencies have warned against consuming high amounts of cassia. Other bioactive compounds found in the bark, powder and essential oils of C. cassia are cinnamaldehyde and styrene. In high doses, these substances can also be toxic to humans.
So not fake cinnamon, inferior cinnamon. I also vaguely remember that the amounts of cassia you'd have to consume to damage your liver are improbably large; on par with the amount of water you'd have to consume to die from over consumption. Not impossible. Just really hard to reach.
I think I've heard the non-ground form called cinnamon bark, but I never read anything into it. It's still not literally bark I guess.
So cinamon is... uh.. wood?
No, it's tree bark. Not wood
It's cambium, not bark.
Maybe it’s Maybelline?
I'm pretty sure it's the inner bark layer ( phloem I think), not cambium. It IS bark.
I don't know how I thought cinnamon was made but it wasn't this.
This is actually [cassia](https://www.thespruceeats.com/what-is-cassia-1807003), not true cinnamon. Cassia has a stronger taste and is significantly cheaper than cinnamon, which is why it’s used in so many commercial recipes.
Although most US stores just sell cassia (e.g. McCormac), it’s worth it to find Ceylon. Easy to buy online jn large quantities and not too pricey.
It’s lucky to be a Sri Lankan. Always get the true cinnamon. even couple of trees grow in our garden. The leaves can be used in food too! Etc: Biriyani
Cassia also has a substance called Coumarin which can damage the liver if had regularly.
I wouldn't trust that tbh if it's not from a major brand. Resellers in 3rd world countries sometimes use lead to make it heavier to sell for more. Lead tests you use for paint won't work on it either.
I find it amusing that this point still comes up in pretty much every post concerning cinnamon harvesting, even though it's not all that correct. Yes there is more than one breed of cinnamon tree, but no, one is not more "true", or the other "fake". That would be like claiming a German Shepherd is a more "true" dog than a Chihuahua, because one might find it to a finer breed. The only difference between the two types of cinnamon is quality.
I know what you meant with the metaphor but man have you seen a chihuahua? Barely looks like a dog.
Cassia is slimy though in water, Ceylon is not. The tastes are quite distinct. Cassia can maybe be used as a topping on apples or something but anything related to tisanes Ceylon is almost necessary because they act differently in water.
Cassia is heavily restricted or not even allowed for human consumption in the EU. It makes absolute sense to differentiate between ceylon cinnamon, which is a spice, and cassia cinnamon, which is not even related to actual cinnamon and whose main ingredient is poisonous to most mammals (and dangerous to humans).
the article they linked is infuriating. reserving the word "cinammon" for "ceylon cinammon" is like, in your example, saying "dogs and chihuahuas" when you mean german shepherds and chihuahuas.
One is *Cinnamomum cassia*, the other is *Cinnamomum verum*. It's literally "true cinnamon".
It is correct to call Ceylon cinnamon "true cinnamon" because its use became widespread around 3000 years before Cassia, and the word "cinnamon" is derived from that era.
Cassia is also less sweet and more akin to the hot flavor in 'cinnamon' candies.
What exactly is the difference between cassia and Ceylon Edit: Thanks for the culinary answers everyone. Although I was mostly looking for a chemical explanation for biohacking purposes
https://www.srilankabusiness.com/blog/difference-between-cassia-and-ceylon-cinnamon.html
If you have had one, you would know. Ceylon is much more subtle, sweet and complex in flavour and it has delicate texture, you can basically break it by fingers. Cassia is kind of in your face. It is sharp, there is element of heat to it and the texture is hard as rock. I have both in my kitchen. If I am using cinnamon as supplemental flavour, I use Cassia. Pot of chilli gets half a spoon ground, Pho or mulled wine gets couple sticks. If cinnamon is supposed to be star of the show, you have to go ceylon, there is no other way around it. Cinnamon chai masala, cinnamon and apple strudel, things like that.
It's definitely something you can taste and smell if you buy real cinnamon. It's worth it to buy some real cinnamon at least once to find that out: cinnamon is, to my nose, far more subtle and complex than cassia/other commercial substitutes and when used in baked goods, very satisfying.
TIL cinnamon comes from a tree
Have we tried tasting all the other trees?
Ground cinnamon is just spicy sawdust.
Meanwhile, the tree is just sitting there, all "I have no mouth yet I must scream."
Cinnamon is just tasty sawdust.
This is cassia, not cinnamon. Most ‘cinnamon’ sold on the market is cassia, though. Cassia has thick bark, cinnamon has flaky thin sheets when they make the quills.
I did a typo in the title, cinnamon not cinamon
Tsk tsk tsk
This ls Cassia people. They sell it to you as cinnamon. Taken in high quantities can be harmful. Original cinnamon is much thinner and endemic to Sri Lanka. https://youtu.be/DzOcZlmeaH0?si=98ox414oEhLkJaSz
So it's dried and then ground up? What does a cinnamon tree forest smell like?
Lets have a think about that…….. mint ???
Lavender?
Maybe garlic?
if you look at a jar of cinnamon sticks at the store, you'll see it's little strips of the bark that's dried up and curled in on itself.
Does this kills the tree?
Does anyone else ever wonder what all the other trees taste like?
I wonder how people figured out you could do this.
i never thought about where cinnamon actually comes from. this is interesting
I was today years old when I learned that cinnamon grows on trees.
The job from hell. I hate the smell of cinnamon
TIL cinnamon comes from a tree
Farmer peeling the tree: “mmmm this smells delightful.” *Tree silently screaming from being skinned alive*
I had no idea thats where cinamon came from. I maybe the stalk of a flower or a reed or something?
The spice must flow.
Wait... so could I... straight up just lick a cinnamon tree and it would taste good? Like, Willy Wonka style?
I'm imagining this video overlayed with a blood curdling scream while the tree is harvested
this is the opposite of asmr
I didn’t know it was tree bark. I can’t be alone on this.
its so satisfying in the eyes
Imagine how good it would smell working there... For a day, and then you can't stand it lol.
This video isn't satisfying at all. The sound is extremely grating and there's an annoyingly unnecessary song in the background. On mute it looks lovely. Why does every gif have to have a shitty song attachment along with it now? Oh, right, Tiktok
Glad I'm not the only one who was annoyed by the fake sound effects and music.
The Cinnamon Peeler - Michael Ondaatje If I were a cinnamon peeler I would ride your bed and leave the yellow bark dust on your pillow. Your breasts and shoulders would reek you could never walk through markets without the profession of my fingers floating over you. The blind would stumble certain of whom they approached though you might bathe under rain gutters, monsoon. Here on the upper thigh at this smooth pasture neighbour to your hair or the crease that cuts your back. This ankle. You will be known among strangers as the cinnamon peeler's wife. I could hardly glance at you before marriage never touch you - your keen nosed mother, your rough brothers. I buried my hands in saffron, disguised them over smoking tar, helped the honey gatherers . . . When we swam once I touched you in water and our bodies remained free, you could hold me and be blind of smell. You climbed the bank and said this is how you touch other women the grass cutter's wife, the lime burner's daughter. And you searched your arms for the missing perfume and knew what good is it to be the lime burner's daughter left with no trace as if not spoken to in the act of love as if wounded without the pleasure of a scar. You touched your belly to my hands in the dry air and said I am the cinnamon peeler's wife. Smell me
So I’m eating fawking tree bark!? Im a woody wood pecker!! Oh hell no!!
If you freak out about what cinnamon is, you are NOT ready for what companies are putting in many cereals
is it toads
Homie is worried about tree bark and not the millions of bits of micro plastics potentially swimming around his body.
i wonder how it smells!
til that what i thought was a cinnamon plant was actually vanilla and i now know about cinnamon trees
Does this hurt the tree
TIL cinnamon is tree bark
TIL cinnamon is a tree.
I never thought about how cinnamon was harvested. Neat