Discover the history of our spices
Hand harvesting of cinnamon bark
The cinnamon tree, the tree that gives us precious cinnamon, takes between 15 and 20 years to reach full maturity. After this long wait, our farmers, armed with patience and know-how, harvest the bark of the tree by hand, meter by meter. Each tree produces an average of ten kilos of fresh bark, and half of the trees cut down will grow back naturally. To compensate for the trees that will not be reborn and to guarantee the sustainability of our future harvests, we plant a new cinnamon cutting for each tree cut down. Thus, the cycle of life continues, ensuring the preservation of this precious resource for generations to come.
Natural drying in the sun
After harvesting, the cinnamon barks are spread out and dried naturally in the sun for an average of one week. This slow drying allows the bark to harden while concentrating its aromas and essential oils. Sun drying is a crucial step that preserves the freshness and aromatic power of the cinnamon, essential for enhancing your desserts, dishes and infusions.
Customized selection and formulation
Depending on where the bark is harvested from the tree, the cinnamon will have a different taste. The bark taken from the trunk, thicker, offers spicy and full-bodied flavors that give Indonesian cinnamon its character. On the other hand, the bark harvested from the branches is softer, sweeter, and allows to nuance the intensity of that of the trunk. At Origine, we cherish this aromatic diversity and carefully work our powder blends to offer you the best flavor.
Grinding cinnamon
The dried bark is then finely ground to obtain cinnamon powder. This ground cinnamon is ideal for immediate use in cooking, in the preparation of desserts or drinks such as lattes and hot chocolates or in savory dishes such as meats in sauce to bring originality. The grinding process preserves the essential oils of cinnamon, guaranteeing an intense and authentic flavor.