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What is Cinnamon Processing Techniques about?

Cinnamon is obtained from the bark of the Cinnamomum zeylanicum tree native to Sri Lanka. The best quality cinnamon comes from Sri Lanka. Cassia is a similar but inferior spice from the Cinnamomum cassia tree native to Myanmar. Cinnamon trees are cultivated and the bark is harvested twice yearly, then processed which involves peeling, drying, grading, packaging and storage to produce cinnamon quills for market.

Author

Viji Thulasiraman

Language

EN