There is a difference between ceylon cinnamon and cassia cinnamon:
most people already know that there is a difference, but what is it exactly? It all starts with the harvesting process. Ceylon cinnamon branches are cut and processed into bark layers, whereas cassia cinnamon bark is only peeled of the big tree in the field, resulting in a hard, thick piece of bark.
How to harvest ceylon cinnamon step by step:
|Early morning at 6 am the harvest starts, first the outer bark is scraped off|
|After the inner bark is removed (the actual cinnamon)|
|Then pieces of cinnamon are layered and filled|
|So they end up looking a bit like a cigar when watching the diameter|
|Every day these long quills are pressed tighter|
|And dried on strings under the roof|
|Packed for bulk sell|
into 40-70kg rolls
Many farmers, don't take the peeling off of the outer bark serious, as it adds more weight to the cinnamon, but this outer bark is harmful to us humans if you consume it on a high level. As a result, we are the only cinnamon exporters which take care that our workers peel of, all the harmful outer bark and dry the cinnamon for long instead of using sulfur to speed the process.
Check out our YouTube video for more insights in the harvest process!
In this video we show you how the "real" true cinnamon of Sri Lanka is harvested and produced. Amuura is the only organic Ceylon cinnamon exporter who does not sulfur the cinnamon and makes sure that all the bitter tasting, coumarin containing greenish outer bark is completely peeled off. Also our cinnamon is growing in a permaculture garden.