What is cinnamon actually made of? Understanding the Botanical Secret

October 7, 2025 •

4 min read

In 2023, global cinnamon production topped 238,000 tonnes, with China and Indonesia as major contributors. This spice, however, is much more than just a powder in a jar, so what is cinnamon actually made of? Its true origins lie in the inner bark of several species of trees from the Cinnamomum genus.

Quick Summary

Cinnamon is the inner bark of evergreen trees belonging to the Cinnamomum genus. This article details the botanical source, harvesting techniques, and key differences between Ceylon and Cassia varieties, along with their distinct flavor profiles and nutritional aspects.

Key Points

Tree Bark Origin: Cinnamon is the inner bark of trees from the Cinnamomum genus, not a random root or leaf.
Two Primary Types: Cassia (most common in North America) and Ceylon ('true' cinnamon) are the two main varieties, each with unique characteristics.
Flavor from Cinnamaldehyde: The spice's signature aroma and taste are primarily due to the essential oil compound cinnamaldehyde.
Coumarin Content Difference: Cassia cinnamon has high levels of coumarin, a compound that can cause liver damage in large doses, while Ceylon cinnamon contains very little.
Harvesting Process: The spice is harvested by peeling the inner bark from young shoots, which naturally curls into quills as it dries.
Nutritional Benefits: Cinnamon possesses antioxidant, anti-inflammatory, and antimicrobial properties, and may help with blood sugar regulation and heart health.

The botanical origin: A tree's prized inner bark

At its core, cinnamon is the inner bark of several tree species within the Cinnamomum genus. This genus is part of the Lauraceae family and consists of evergreen trees native to Southeast Asia, particularly Sri Lanka and Indonesia. The spice that we use in both sweet and savory dishes comes from a delicate, labor-intensive process of harvesting and drying this specific layer of the tree.

How cinnamon is harvested and processed

The harvesting process is an ancient craft that determines the spice's final quality and form. Farmers, often in tropical regions, cultivate the Cinnamomum trees as low bushes for easier access. After about two to three years of growth, the stems are ready for harvest. The process follows these key steps:

Coppicing: The tree is cut down to ground level to encourage new shoots to grow from the roots. This cyclical harvesting ensures a continuous supply of bark.
Stripping: During the rainy season, when the bark is moist and easier to peel, skilled laborers cut the young shoots and scrape away the rough outer bark.
Peeling and curling: The inner bark is carefully shaved off in thin, long strips. As these strips dry, they naturally curl into rolls known as 'quills'. For Ceylon cinnamon, many thin layers are rolled together to create a multi-layered, delicate quill.
Grading and drying: The quills are then graded based on their diameter and appearance before being dried completely. The best quills are placed on the outside of the final 'compound quills' to create the classic cinnamon stick appearance.

Cassia vs. Ceylon: The main types of cinnamon

While many people know cinnamon as a single spice, the two most common varieties—Cassia and Ceylon—have distinct differences in origin, appearance, flavor, and chemical composition.


Feature	Ceylon Cinnamon (True Cinnamon)	Cassia Cinnamon (Common Cinnamon)
Origin	Mainly Sri Lanka, Madagascar	Primarily Indonesia, China, Vietnam
Flavor	Delicate, sweet, and mild with floral notes	Strong, spicy, and pungent
Appearance	Light brown, thin, and brittle with multiple layers rolled tightly	Dark reddish-brown, thick, and hard with a single, thick layer
Coumarin Content	Very low, making it safer for regular consumption	High, posing a risk of liver damage in large quantities
Culinary Use	Best for subtle desserts, beverages, and dishes where a mild spice is preferred	Ideal for robust, savory dishes, spice-heavy baking, and slow-cooked recipes

The chemical compounds that define cinnamon

The unique aroma and flavor profile of cinnamon are primarily due to its essential oil content, which typically makes up 0.5% to 1% of its composition. The main chemical compound responsible for this is cinnamaldehyde, which can make up a large portion of the bark oil.

Cinnamaldehyde: This compound is the engine behind cinnamon's distinct warming and spicy qualities. It is highly concentrated in Cassia cinnamon, contributing to its strong flavor. Cinnamaldehyde also possesses antimicrobial properties.
Eugenol: Found predominantly in the leaf oil of Ceylon cinnamon, this compound contributes to the spice's aroma, particularly with its warming, clove-like notes.
Coumarin: A naturally occurring plant component that can be harmful to the liver in high doses. Cassia cinnamon contains significantly higher levels of coumarin compared to Ceylon cinnamon, which is a major nutritional consideration for regular, high-volume use.

Nutritional benefits of cinnamon

Beyond its flavor, cinnamon is recognized for a range of health-related properties, many of which are linked to its bioactive compounds and antioxidant content.

Antioxidant and anti-inflammatory: Cinnamon is rich in polyphenols and antioxidants that help fight oxidative stress in the body and reduce inflammation.
Supports blood sugar management: Studies have shown that cinnamon can help lower blood sugar levels by increasing insulin sensitivity, making it beneficial for managing diabetes.
Heart health: Some research suggests that regular consumption of cinnamon can help improve key markers for heart health, including lowering cholesterol (LDL and triglycerides).
Antimicrobial properties: Cinnamon's essential oils have shown antimicrobial effects against various bacteria and fungi, which is why it has been used in traditional medicine and for food preservation.

Conclusion

What is cinnamon actually made of? It is the delicate inner bark of specific trees in the Cinnamomum family, meticulously harvested and dried to form quills or powder. The two most prominent varieties, Ceylon and Cassia, offer distinct flavor profiles and nutritional properties, most notably in their coumarin content. Whether chosen for its subtle, sweet flavor in baked goods or its bold spice in savory dishes, this versatile and beneficial spice is a testament to the remarkable gifts of nature. For those concerned about coumarin intake, choosing Ceylon cinnamon is the safest option for regular or high-volume consumption.

For more information on the health benefits of cinnamon, consult resources from the National Center for Complementary and Integrative Health.(https://www.nccih.nih.gov/health/cinnamon)

Frequently Asked Questions

No, all cinnamon is not the same. The two main types are Cassia and Ceylon. They differ significantly in flavor, appearance, and chemical makeup, especially in their coumarin content.

Coumarin is a natural flavoring chemical found in high concentrations in Cassia cinnamon. It is important because consuming high amounts of coumarin regularly can potentially cause liver damage.

Visually, Ceylon cinnamon sticks are light brown, delicate, and made of multiple thin, tightly rolled layers. Cassia sticks are darker, thicker, and consist of a single, hard layer.

Ceylon cinnamon is considered the safer choice for frequent or high-volume consumption, particularly for nutritional or medicinal purposes, due to its very low coumarin content.

Ceylon cinnamon is more expensive because its harvesting is more labor-intensive, and it is grown in more limited areas, leading to lower yields per tree.

The primary compound responsible for cinnamon's flavor and aroma is cinnamaldehyde, which is part of the spice's essential oil.

It is generally not recommended to use high-coumarin Cassia for daily or high-dose supplementation due to the risk of liver toxicity. For daily intake, Ceylon cinnamon is the safer option.