Cinnamon trees are cultivated for approximately two to three years before being harvested. They are then trimmed close to the ground in order to promote the development of new shoots.
Bark harvesting: Young shoots that are no older than two years are picked, and their outer bark is peeled off in order to extract it.
Scraping off the outer bark: The outer bark is removed with a specialized knife, exposing the inner, more useable bark.
Rolling and drying: After a few hours of drying, the inner bark strips start to roll spontaneously. After that, they are fully dried in the sun for a few days to give them the distinctive brown hue and form of little tubes that are referred to as cinnamon sticks.
Packaging and classification: Before being packed and sold, cinnamon sticks are sorted according to their size, quality, and appearance.
Curiosity: Cinnamon was formerly thought to be an extremely valuable gift fit for kings and gods. It was more valuable than gold in ancient Egypt and was utilized in the embalming process.
In addition to being valued for its distinct flavor and scent in cooking, cinnamon has therapeutic benefits. It has been used in traditional medicine to treat a number of ailments, such as inflammation and digestive issues.