Over 80 to 85% of today’s cinnamon Cassia worldwide comes from the unique area of Kerinci, a region on the Indonesian island of Sumatra. Cinnamon forests grow naturally and are known for its unique quality, due to many factors including its high oil percentage. The botanical term for cinnamon is “Cassia Vera”. The locals may call it: kulit manis (sweet skin).

Cinnamon comes from bark. Actually, it comes from the inner layer bark extract from dozens of varieties of evergreen trees that belong to the genus Cinnamomum family. Farmers harvest the bark from the tree every 10 to 15 years.

The Cinnamon farmers first shave the outer bark off the trees, and then shave off the inner bark, the cinnamon layer. After that the cinnamon is then dried and ready for use. During the drying of the cinnamon, it naturally curls up into “quills.” The cinnamon quills are then cut into sticks or crushed into a spice powder.