Cinnamon comes from the inner bark of southeastern Asian evergreen trees. After harvesting cinnamon bark, it is laid out to dry in the sun, as it dries, it naturally curls in on itself giving cinnamon its “stick” shape. Cinnamon has many uses, however, it’s most noted for its warm, spicy-sweet taste in baked goods, candies, teas, and more.
Botanical name: Cinnamomum cassia
Common names: Chinese cinnamon, cassia bark
Medicinal part: Bark
Grade: Food Grade, Certificate of Analysis available upon request.