Cinnamon has always been a treasured spice. It comes from the bark of trees that need to mature for 8 years before they are large enough for a harvest of cinnamon. The bark of the trees is harvested in the rainy season when the moisture in the air keeps the bark from drying out too quickly, losing its potent spice. Harvesters strip the outer bark from the trees and rap on the inner bark to make the trees brown sap ooze out. This sap is what flavors the bark and gives it it's brown color. Pieces of the inner bark are then pressed and rolled together into tight quills. The quills are then left to dry before they are tied into bales and shipped to buyers. Cinnamon grows in places like Madagascar, India, Malaysia, Brazil, Guinea, and the West Indies.
This Cinnamon recipe is from the Food Facts and History Cookbook. Download this Cookbook today.
