How true cinnamon is harvested and crafted by hand.

True Cinnamon: A Tradition Born by Hand

“Cinnamon is a familiar spice that gets daily usage in kitchens all over the world, and very few people ever give any thought to where it comes from. Real cinnamon, for example, is never produced fast.” This is actually a very accurate statement about cinnamon. This spice has a soft texture and sweet, subtle flavor. Real cinnamon never has coumarin.

True cinnamon is extracted from the young twigs of a small evergreen plant that thrives in warm and humid environments. Harvesting is meant to be selective and strategic, usually when the plant has experienced rainfall, causing the bark to soften and develop its aroma. Only the inner bark of the plant contains the unique taste and aroma of cinnamon.

Important factors required for harvesting:

• Young, thin shoots
• Natural bark softened by rainfall
• Careful choice to safeguard the tree
• A Manually Crafted Process

After being harvested, the outer skin is peeled to yield the aromatic inner layer. The inner layer is then loosened and processed by hand, as it would not withstand machine processing.

It requires the following as parts:

• Qualified hands trained for many years
• Moisture Sensitive and Climate
• Gentle Handling to Preserve the Aroma

Why Traditional Methods Matter

This age-old method is such that it keeps cinnamon as fresh as possible. Cinnamon that is considered real has a light, fine, and crumbly texture, which gives out aromas immediately. Also, the real cinnamon has a subtle taste, making it safe to use daily in various dishes.

The benefits of true cinnamon are:

• Naturally high coumarin content
• Smoothness and refinedness of taste
  
• No additives, fillers, or industrial processing

Eupherbia’s True Cinnamon

However, at Eupherbia, cinnamon is not a product but rather a botanical substance. This is because our cinnamon undergoes traditional processing, which entails hand-rolling and drying, utilizing 100% internal bark.

Each stick represents patience, skill, and reverence for the plant, a spice produced by time, not factories.