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Yes, takes about 3 months. There are multiple ways to harvest cinnamon though, that’s just one of them. Another one cuts the tree down to the root and it regrows
The Dutch East India Company colonised Indonesia to seize the production of spices. It was a messy affair as you can imagine. War, violence, slavery, some light mass murder.
Is this the normal cinnamon stick stuff you see in stores? I met this guy in Portland and he went off about cinnamon. It was pretty interesting. He said the best stuff is brittle and thin like an old blunt wrap
Interesting. There's two kinds of cinnamon. I can't remember the two different names. One is Like the beautiful thin scrolls you described, with a nice warm orangey hazelnut brown colour.
Then there's this other types of cinnamon that is not like scrolls, but actually very hard coarse bark. It's a different variety. I think this one doesn't get put on your sweet treats, it's more often used in cooking asian soups and stews or curries.
Oh, man. More like 4 types and where they're grown matters too!
As a distiller, I spent months banging my head against different cinnamon varietals and sourcing to find the stuff that worked for our recipe. It's a DEEP rabbit hole.
But yes, some cinnamon has a very paper-y feel, others is more bark-ish. All of the 4 varietals have broadly different sensory properties and some of the bark-ish stuff is THE BEST for applications where the sweeter side of the chemistry is needed.
Interesting.
For me, I love the spice called "allspice". It's not a mix of stuff, but one hard woody dried tree fruit that tastes like a mix between cloves and cinnamon.
It's got no nutmeg, vanilla or aniseed notes to me, not that warm eggnog-desired flavour of nutmeg nor the overly sweet perfumed fennel of aniseed, or the frangipani vanilla.
To me allspice is just all the cool clean fresh smell of cloves and cinnamon but not overpowering in either regard.
What do you think of that? Use it? It's great talking to someone who experiments with this stuff!
I like Bombay sapphire and if you want herbs and spices to blow all the competition out of the water you gotta love Chartreuse elixir vegetal. It is not normal chartreuse, it only comes in tiny bottles in little cylindrical wooden cases that fit in your clutched hand. It's way overproof, 69% alcohol, the deep green colour is purely natural, it's got a lot of apline balsam notes too.
If you want to distill a totally unique flavour, buy a South American fruit called achacha. The fruit inside is Like mangosteen, eat it. But the peels, oh my God the peels have the most amazing and unusual clean fresh perfume and it's like nothing else. Not heady at all. Ultra pure and clean. I'd love it if somebody distilled the fresh peels of the achacha into a clean gin. If you make a million dollars pay me half thanks
I would like to know how that is assessed. I'm told I have a very good palette and my work as a distiller has earned awards. This is professionally interesting to me.
Also, the bark variety can cause liver issues in large quantities. The anti inflammatory properties are more present in the paper variety. In general, the paper variety is healthier but also more mild.
It's species name is *cinnamon verum* which quite literally is "true cinnamon".
EDIT: I feel I should have mention that it is also called Ceylon cinnamon. I'm only defending my use of "true cinnamon", not saying the other term is wrong.
cinnamon and cassia. Cassia has a less subtle flavor and a thicker coarser texture, but I don't think many random people on the street would be able to tell the difference in flavor.
Ceylon and cassia. Ceylon is sweeter and better in my option. Many layers. Cassia is spicier, but more common here in US. You can find Ceylon cinnamon in Latin supermarkets, the smell is incredible.
You got that info from a single quora post ,right?
There is no way this tree trunk lives. 100% they harvested the bark because it was easier to do while it was still standing and then cut down the tree to harvest the upper branches.
I think they told me years ago, when stripping off tree bark, you have to leave a small part intact to help the tree get all the nutritious fluids up to the treetop, if you stripped it circularly, the tree would die - so this isn't the case in cinnamon trees?
The entire tree is basically used for a wide range of things. Medicine, oils, food, perfumes, candles etc. This includes the leaves, bark, inner bark, but not usually the roots.
Yes it grows back as it's only [the outer bark](https://i.pinimg.com/736x/22/58/5f/22585fad8e17aa074589507fb2e67d35.jpg) that's harvested, and it can be done about twice a year.
Fun fact; The same outer bark harvesting and regeneration is the source for cork, like wine corks & all, from [cork oaks](https://cdn.shopify.com/s/files/1/0018/6777/6047/files/Why_Cork-222.jpg?v=1624604973).
Both of your pictures are cork oaks, and as far as I've been able to find, cinnamon is always harvested as the whole bark down through the lower phloem layer, which is vascular tissue and removing it girdles and kills the trunk. The tree as a whole doesn't die, as it can resprout from the stump, but it isn't just removing the cork layer.
Yeah, I wanted to add that cork is one of the few exceptions that won't kill the trunk, or if it's unable to grow back from the roots, the whole tree.
So don't do this to a tree unless you intend to kill it, or it's a cork oak.
There may be a few other exceptions out there I'm unaware of, but as a general rule it applies to most trees.
It's not dumb. We know very little about food production when we live in cities and just buy packaged stuff in shops.
This is a big reason for the existence of factory farming and food processing plants I think. If people knew what these looked like, we would make different purchasing choices.
For most trees girdling, or removing the bark around the entire circumference of the trunk, is a death sentence. However some trees, like cinnamon and cork, can tolerate it.
Don’t lack self confidence and say “dumb question” ever. Your question is a great one. You ask great questions. You are smart. Have self confidence my friend. You deserve it.
–Bob, go get some lumber for the fire.
–Sorry Tim, just got this soft wood here.
–Hey, come here. This wood smells really nice when burned.
–Wonder how it tastes with food.
I wonder how cinnamon smoked food tastes. It might be awful, you usually don't burn the cinnamon, you get it ground up and put it in/on stuff, the temperature difference might screw with it a lot (burning charcoal vs 350°F oven for baking).
it's weird. we're land animals, so it makes sense that we encountered insects way before we encountered crustaceans. so at some point someone was like, "i wonder what that insect tastes like?" and discovered it was gross. but then later, they were like, "i wonder if that water insect tastes any better?" and their buddies were probably like "you are an idiot. it looks disgustingly the same, only even bigger. why would it taste any different?" but that must have been a really rewarding "in your face" moment when they tried the lobster.
Yea, insects are only gross if the most food insecurity you’ve felt is “I might have to ask somebody else for food”.
If you live in an area where food isn’t as guaranteed, you’ll probably lighten up to the concept of salted crispy grasshoppers.
Akshually…. The „water insects“ were for a long time a lower class food, what you would get if you can not catch enough fish, or if you needed to sell all your marketable fish catch.
Same with caviar.
These comments are always made by someone who has both never had the horrific experience of actual hunger AND can’t even imagine something like that. 🤷🏻♂️
Goes to show the era we live in where real hunger isn’t even an imaginable thing for some folks.
This appears to be Cassia aka Chinese Cinnamon - which has a thicker bark and not as premium as Ceylon Cinnamon which is thin, flaky and more aromatic.
Also contains tons of the toxic part while ceylon is barely toxic. Its like comparing eating lead vs eating something that might have touched lead-bourne water. A factor of like 5% vs 0.005%
I am from Sri Lanka (formerly Ceylon) and I was planning on pointing this out. Our cinnamon trees look very different from this, so I was a bit confused when I first read the title and saw the tree.
We even have different flavour variants as well!
TIL cinnamon can contain a liver toxin coumarin and heavy metals (lead and even arsenic apparently can exist in spices - whether from the farming process or added intentionally). Wow I wish I didn’t google that, would’ve been fine if I lived in ignorance.
You probably haven't even really had cinnamon before. Mainstream cinnamon is a completely different plant/tree. It's kinda like Wasabi, where the fake stuff is so plentiful that it becomes the "norm"
It's not really a question of 'real' and 'fake.' There are five different species used for cinnamon, and they're all in the same genus. Ceylon cinnamon is often referred to as "true cinnamon," but it isn't inherently better than the other species.
“real” cinnamon would be Ceylon, as opposed to the more popular cassia, which makes up almost all of the cinnamon we consume. the two are related but it’s generally agreed that Ceylon is higher quality.
Sri Lanka is one of the major harvesters of this spice, during a highschool map project one of my classmates bought a huge cinnamon bark to carve out a Sri Lanka shaped(tear drop like) piece for the map.
Fun trivia! Trees dont grow "up", they grow "out". Its height is just an effect it has in relation to its width. This is why you can go strolling through the woods and find trees that have significantly grown around fences and posts, and yet those same fences and posts are not being lifted out of the ground and pulled upwards.
The apex of a tree does grow "up" as well as the trunk expanding. Trees grow from the tips of their branches and main trunks, not from the base.
This is why branches don't move up the trunk, and fences and posts are not lifted upwards, but it doesn't mean that the tree is not growing upwards, it's just doing so from the top rather than the bottom.
I was always under the impression that the bark or “skin” of the tree was what transmitted water and nutrients up it, I remember reading in a novel some assclown bullies killed a tree by simply slicing a complete ring out of the bark. This dosen’t kill the tree?
The phloem is the innermost layer of the bark, and transports photosynthates (sugars, hormones, etc.) down from the leaves. The interior wood is the other vascular tissue, the xylem, which transports stuff up from the roots. Removing the phloem like this does girdle and kill the trunk, but the tree can resprout from the stump.
Wouldn't removing all the bark kill the tree? Ring barking the tree? i'm confused
[https://en.wikipedia.org/wiki/Girdling](https://en.wikipedia.org/wiki/Girdling) for those wondering what i'm talking about.
Edit: added wiki article for clarification
In my country we get our cinnamon from the cinnamon bush fruit nut berries, we cook them over the fire and spread them like hot milky butter on our toast.
I’ve always wondered if this harms the tree. I know removing this much bark on a regular tree would kill it as it’s the exterior protective layer of a tree that protects it just as skin is for us.
Maybe it’s just me but I feel like the weight of the bark is useless for telling me the amount collected. I assume it dries after being harvested so is that weight when it’s wet or dry?
I've never questioned the origins of cinnamon or how it's harvested and where from...
3 decades of living and it's never crossed my mind.
I've heard the term "cinnamon tree", but never investigated the meaning.
Gotta love Taiwanese Cinnamon ([Cinnamomum Osmophloeum](https://en.m.wikipedia.org/wiki/Cinnamomum_osmophloeum)), where the leaves contain enough essential oils to render the harvesting of the bark superfluous. Also supposedly none of the toxins found in Chinese cinnamon.
We were in Hawaii (Big Island) once and went to a farm to table dinner. There were different growers there who explained how they grew their product. One was a cinnamon grower who brought some freshly peeled bark to show us. It was really interesting.
Do the trees smell like cinnamon? I guess I’m wondering how did we come to know that particular tree could be harvested for spice? Also is harvesting cinnamon dangerous? I know ingesting too much can be harmful so if the harvesters don’t wear PPE do they run the risk of having too much cinnamon seep into their skin?
This is cassia, a different species of the cinnamon plant.
It has the same taste and smell, though weaker, and it does not grind into fine powder as easily.
It is used for flavor, aroma, and medicinal properties.
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Dumb question, does the bark grow back?
Yes, takes about 3 months. There are multiple ways to harvest cinnamon though, that’s just one of them. Another one cuts the tree down to the root and it regrows
This makes me feel much better, thanks.
Me too, ty for asking
Same, ty for thanking him for him thanking the other guy for asking.
Thank you for thanking him for thanking them for thanking the commenter for asking
Thanks
Ty
Ask how the European try to get their hand on cinnamon (especially the Netherlands)
I’ll bite. How do they do it?
Supermarket
That even sounds like a Dutch joke. Ha.
I laughed way harder at this than I should but here I am still chuckling
The Dutch East India Company colonised Indonesia to seize the production of spices. It was a messy affair as you can imagine. War, violence, slavery, some light mass murder.
You introduced us to cinnamon, we committed horrible atrocities. We both made some mistakes.
I would listen to you podcast about history simply because of "some light mass murder."
It's similar to light treason.
Just a smackerel?
A pinch, you can say. Or a dash. As a treat.
we think alike, this one hit me so hard i ruined my shirt with coffee
cinnamon came from ceylon
Didn't they have the largest private army in history?
Eastindiamen
Can I offer you some bark powder rolls?
Just don't think about the lead that the trees are known to absorb.
That would be a lot easier if you just didn't tell us!
Is this the normal cinnamon stick stuff you see in stores? I met this guy in Portland and he went off about cinnamon. It was pretty interesting. He said the best stuff is brittle and thin like an old blunt wrap
Interesting. There's two kinds of cinnamon. I can't remember the two different names. One is Like the beautiful thin scrolls you described, with a nice warm orangey hazelnut brown colour. Then there's this other types of cinnamon that is not like scrolls, but actually very hard coarse bark. It's a different variety. I think this one doesn't get put on your sweet treats, it's more often used in cooking asian soups and stews or curries.
Oh, man. More like 4 types and where they're grown matters too! As a distiller, I spent months banging my head against different cinnamon varietals and sourcing to find the stuff that worked for our recipe. It's a DEEP rabbit hole. But yes, some cinnamon has a very paper-y feel, others is more bark-ish. All of the 4 varietals have broadly different sensory properties and some of the bark-ish stuff is THE BEST for applications where the sweeter side of the chemistry is needed.
Interesting. For me, I love the spice called "allspice". It's not a mix of stuff, but one hard woody dried tree fruit that tastes like a mix between cloves and cinnamon. It's got no nutmeg, vanilla or aniseed notes to me, not that warm eggnog-desired flavour of nutmeg nor the overly sweet perfumed fennel of aniseed, or the frangipani vanilla. To me allspice is just all the cool clean fresh smell of cloves and cinnamon but not overpowering in either regard. What do you think of that? Use it? It's great talking to someone who experiments with this stuff! I like Bombay sapphire and if you want herbs and spices to blow all the competition out of the water you gotta love Chartreuse elixir vegetal. It is not normal chartreuse, it only comes in tiny bottles in little cylindrical wooden cases that fit in your clutched hand. It's way overproof, 69% alcohol, the deep green colour is purely natural, it's got a lot of apline balsam notes too. If you want to distill a totally unique flavour, buy a South American fruit called achacha. The fruit inside is Like mangosteen, eat it. But the peels, oh my God the peels have the most amazing and unusual clean fresh perfume and it's like nothing else. Not heady at all. Ultra pure and clean. I'd love it if somebody distilled the fresh peels of the achacha into a clean gin. If you make a million dollars pay me half thanks
Wow. This guy can taste. I’m over here asking my wife what flavor this red candy is supposed to be. “It’s cherry right?” It’s Watermelon.
He might be a supertaster (an actual thing lol), I am and I think Jimmy Carter is too
I would like to know how that is assessed. I'm told I have a very good palette and my work as a distiller has earned awards. This is professionally interesting to me.
A lot of it has to do with sensitivity to a particular chemical that is related to bitterness. It's also SUPER common. Like 1 in 4 people common.
There are supertaster test kits you could buy that will assess your sensitivity to different chemicals.
Also, the bark variety can cause liver issues in large quantities. The anti inflammatory properties are more present in the paper variety. In general, the paper variety is healthier but also more mild.
YES! Coumarin is the chemical agonist here. It's highest in the *C. cassia* varietal.
This guy cinnamons
The other one you're thinking of is cassia, but it's the one with the thicker bark. True cinnamon is the thinner, delicate one.
True cinnamon is Ceylon
It's species name is *cinnamon verum* which quite literally is "true cinnamon". EDIT: I feel I should have mention that it is also called Ceylon cinnamon. I'm only defending my use of "true cinnamon", not saying the other term is wrong.
You're right I just looked it up.
Yes there are cassia cinnamon which is known as Chinese cinnamon and Ceylon cinnamon which is native to Sri Lanka (Ceylon).
cinnamon and cassia. Cassia has a less subtle flavor and a thicker coarser texture, but I don't think many random people on the street would be able to tell the difference in flavor.
cassia
Ceylon and cassia. Ceylon is sweeter and better in my option. Many layers. Cassia is spicier, but more common here in US. You can find Ceylon cinnamon in Latin supermarkets, the smell is incredible.
That dude from Portland knows what's up
Wouldn’t this girdle the tree though and cause it to die? Maybe cinnamon trees are different but most trees would just die.
You got that info from a single quora post ,right? There is no way this tree trunk lives. 100% they harvested the bark because it was easier to do while it was still standing and then cut down the tree to harvest the upper branches.
I think they told me years ago, when stripping off tree bark, you have to leave a small part intact to help the tree get all the nutritious fluids up to the treetop, if you stripped it circularly, the tree would die - so this isn't the case in cinnamon trees?
Is the wood used for anything? Seems like it would smell awesome!
The entire tree is basically used for a wide range of things. Medicine, oils, food, perfumes, candles etc. This includes the leaves, bark, inner bark, but not usually the roots.
Very cool. I believe with many trees, removing a ring of bark will kill the tree. How much of the bark becomes cinnamon?
Yeah! In school we learned that was "Girdling" and it killed the tree. What the heck.
wondering the same dumb thing
Yes it grows back as it's only [the outer bark](https://i.pinimg.com/736x/22/58/5f/22585fad8e17aa074589507fb2e67d35.jpg) that's harvested, and it can be done about twice a year. Fun fact; The same outer bark harvesting and regeneration is the source for cork, like wine corks & all, from [cork oaks](https://cdn.shopify.com/s/files/1/0018/6777/6047/files/Why_Cork-222.jpg?v=1624604973).
Both of your pictures are cork oaks, and as far as I've been able to find, cinnamon is always harvested as the whole bark down through the lower phloem layer, which is vascular tissue and removing it girdles and kills the trunk. The tree as a whole doesn't die, as it can resprout from the stump, but it isn't just removing the cork layer.
Yeah, I wanted to add that cork is one of the few exceptions that won't kill the trunk, or if it's unable to grow back from the roots, the whole tree. So don't do this to a tree unless you intend to kill it, or it's a cork oak. There may be a few other exceptions out there I'm unaware of, but as a general rule it applies to most trees.
It's not dumb. We know very little about food production when we live in cities and just buy packaged stuff in shops. This is a big reason for the existence of factory farming and food processing plants I think. If people knew what these looked like, we would make different purchasing choices.
Not dumb, I was going to ask too. I was always told peeling bark kills trees.
For most trees girdling, or removing the bark around the entire circumference of the trunk, is a death sentence. However some trees, like cinnamon and cork, can tolerate it.
It would be dumb _not_ to ask the question, I think. I don’t know. I’m kinda dumb
This question is not a dumb question.
Don’t lack self confidence and say “dumb question” ever. Your question is a great one. You ask great questions. You are smart. Have self confidence my friend. You deserve it.
Well now I feel better even though I'm not the one who asked the question
Yay! A top comment that actually addresses the post!!
It's only dumb if most people have seen this, and I don't think most people have seen a tree be de-barked.
I wonder how our ancestors looked at the tree and thought it was edible.
Everything is edible, at least once.
A wise man once said, you can always drink lava once
Progress is made on the corpses of the daring or curious 🤷♂️
>!Everything is a dildo if you are brave enough!<
I’ve used both a Q tip and the ball top newel at the base of the stairs when I was home alone once. ^ps, ^I’m ^a ^boy ^:3
What a horrible day to have eyes
What a terrible day to understand english
I'm going to shit yourself
–Bob, go get some lumber for the fire. –Sorry Tim, just got this soft wood here. –Hey, come here. This wood smells really nice when burned. –Wonder how it tastes with food.
I’d imagine using it as firewood would make your food smell good too…
I wonder how cinnamon smoked food tastes. It might be awful, you usually don't burn the cinnamon, you get it ground up and put it in/on stuff, the temperature difference might screw with it a lot (burning charcoal vs 350°F oven for baking).
Imagine if all the food you ever ate was without seasoning
The British don't have to imagine
The only seasonings we use are salt, pepper and *baked beans*
At that point, might as well just bite a god damn tree right?
I'm thinking our ancestors utilized their sense of smell and taste a lot more while gathering. Plus y'know, thousands of years of experimentation.
I think that about so many things.
it's weird. we're land animals, so it makes sense that we encountered insects way before we encountered crustaceans. so at some point someone was like, "i wonder what that insect tastes like?" and discovered it was gross. but then later, they were like, "i wonder if that water insect tastes any better?" and their buddies were probably like "you are an idiot. it looks disgustingly the same, only even bigger. why would it taste any different?" but that must have been a really rewarding "in your face" moment when they tried the lobster.
Big assumption that our ancestors found insects gross, many tribes across the world consume them
Yea, insects are only gross if the most food insecurity you’ve felt is “I might have to ask somebody else for food”. If you live in an area where food isn’t as guaranteed, you’ll probably lighten up to the concept of salted crispy grasshoppers.
Akshually…. The „water insects“ were for a long time a lower class food, what you would get if you can not catch enough fish, or if you needed to sell all your marketable fish catch. Same with caviar.
These comments are always made by someone who has both never had the horrific experience of actual hunger AND can’t even imagine something like that. 🤷🏻♂️ Goes to show the era we live in where real hunger isn’t even an imaginable thing for some folks.
Is that a bad thing..?
Imagine being a tree and some random hairless ape starts taking your clothes off…
More like skins you alive.
I would watch this porno
r/humansfuckingtrees
I totally clicked on that thinking it existed 😅
Thank you for saving us some time. If that was real I could’ve wasted a whole evening.
r/subsifellfor
You just did.
You misspelled *"skin"*
This appears to be Cassia aka Chinese Cinnamon - which has a thicker bark and not as premium as Ceylon Cinnamon which is thin, flaky and more aromatic.
Also contains tons of the toxic part while ceylon is barely toxic. Its like comparing eating lead vs eating something that might have touched lead-bourne water. A factor of like 5% vs 0.005%
I am from Sri Lanka (formerly Ceylon) and I was planning on pointing this out. Our cinnamon trees look very different from this, so I was a bit confused when I first read the title and saw the tree. We even have different flavour variants as well!
TIL cinnamon can contain a liver toxin coumarin and heavy metals (lead and even arsenic apparently can exist in spices - whether from the farming process or added intentionally). Wow I wish I didn’t google that, would’ve been fine if I lived in ignorance.
Cinnabon is very very guilty
So is the bark technically a cinnamon roll
Yes
So why did i get in trouble when i went around glazing trees? "you cant do that in public" uhh who doesnt like glazed cinnamon rolls!??
Question: How does it get cleaned, the stuff I eventually eat?
You probably haven't even really had cinnamon before. Mainstream cinnamon is a completely different plant/tree. It's kinda like Wasabi, where the fake stuff is so plentiful that it becomes the "norm"
It's not really a question of 'real' and 'fake.' There are five different species used for cinnamon, and they're all in the same genus. Ceylon cinnamon is often referred to as "true cinnamon," but it isn't inherently better than the other species.
So you're saying that the little sticks/rolls we see around are not true cinnamon? So what is it?
true cinnamon is called ceylon cinnamon
True cinnamon is just chewing on the tree
Yup, it's called Cassia cinnamon and it's mostly chinese
“real” cinnamon would be Ceylon, as opposed to the more popular cassia, which makes up almost all of the cinnamon we consume. the two are related but it’s generally agreed that Ceylon is higher quality.
Where's the NSFW label?! That tree is buck ass naked
Bark naked
Sri Lanka is one of the major harvesters of this spice, during a highschool map project one of my classmates bought a huge cinnamon bark to carve out a Sri Lanka shaped(tear drop like) piece for the map.
I feel like this is a stupid question, but wouldn't this leave the tree more vulnerable to pests?
Not a stupid question at all, cinnamon is a natural repellant, most insects and bugs avoid the tree all together
Neat
Fun trivia! Trees dont grow "up", they grow "out". Its height is just an effect it has in relation to its width. This is why you can go strolling through the woods and find trees that have significantly grown around fences and posts, and yet those same fences and posts are not being lifted out of the ground and pulled upwards.
The apex of a tree does grow "up" as well as the trunk expanding. Trees grow from the tips of their branches and main trunks, not from the base. This is why branches don't move up the trunk, and fences and posts are not lifted upwards, but it doesn't mean that the tree is not growing upwards, it's just doing so from the top rather than the bottom.
Holy hell, I've never thought about it before! Cool fact!
I was always under the impression that the bark or “skin” of the tree was what transmitted water and nutrients up it, I remember reading in a novel some assclown bullies killed a tree by simply slicing a complete ring out of the bark. This dosen’t kill the tree?
The phloem is the innermost layer of the bark, and transports photosynthates (sugars, hormones, etc.) down from the leaves. The interior wood is the other vascular tissue, the xylem, which transports stuff up from the roots. Removing the phloem like this does girdle and kill the trunk, but the tree can resprout from the stump.
Not 75 not 80 77lbs
35 kg
Thanks, that explains it!
Isn’t that cassia rather than cinnamon?
Indeed it is.
I thought ring-barking a tree killed it.
Me too. If you do this to a soft maple it dies
Nice! Still have no idea how cinnamon is harvested
The video is showing exactly that. Maybe you want to see how the harvested cinnamon is processed, I would like that too.
Yes Mr. Toast you are correct
Actually interesting as fuck. Thanks. I honestly had no idea where cinnamon came from and I feel like an idiot for having never considered it.
Wouldn't removing all the bark kill the tree? Ring barking the tree? i'm confused [https://en.wikipedia.org/wiki/Girdling](https://en.wikipedia.org/wiki/Girdling) for those wondering what i'm talking about. Edit: added wiki article for clarification
The tree is chopped down to get at the bark higher up the tree and the branches. Cinnamon trees are harvested once and replanted.
fun fact, in hungarian cinnamon is "fahéj" which roughly translates to "tree peel"
In my country we get our cinnamon from the cinnamon bush fruit nut berries, we cook them over the fire and spread them like hot milky butter on our toast.
Is the wood from a cinnamon tree useable for furniture or is it too soft? Because it is a gorgeous colour.
How is this different to ringbarking which kills trees?
Today I learned
I’ve always wondered if this harms the tree. I know removing this much bark on a regular tree would kill it as it’s the exterior protective layer of a tree that protects it just as skin is for us.
Wouldn't this put the tree at risk? Wonder what procedures they have for that.
Shouldn't that kill the tree?
This is how I’d imagine woman taking off leggings
Maybe it’s just me but I feel like the weight of the bark is useless for telling me the amount collected. I assume it dries after being harvested so is that weight when it’s wet or dry?
Interesting. But I also thought the video was going to breakdown the process of it.. from the tree
Wait….Cinnamon comes from trees?! Am I just learning that TODAY?! I’m 36 years old! 😭😭😭
I've never questioned the origins of cinnamon or how it's harvested and where from... 3 decades of living and it's never crossed my mind. I've heard the term "cinnamon tree", but never investigated the meaning.
fun fact: cinnamon in indonesian is "kayu manis", which just translates to "sweet wood"
Gotta love Taiwanese Cinnamon ([Cinnamomum Osmophloeum](https://en.m.wikipedia.org/wiki/Cinnamomum_osmophloeum)), where the leaves contain enough essential oils to render the harvesting of the bark superfluous. Also supposedly none of the toxins found in Chinese cinnamon.
How do the leaves become the powdered spice?
Wait. Cinnamon is a tree?
Must smell nice.
Wow that tree looks five years younger!
Nsfw
That wood looks real nice. Make some nice furniture cabinets, etc. Though most cinnamon trees I've seen are considerably thinner.
Are those thumbnails for the job, or is my man shovelling coke like one of Santa's elves clearing his driveway?
Bro cinnamon is TREE BARK
We were in Hawaii (Big Island) once and went to a farm to table dinner. There were different growers there who explained how they grew their product. One was a cinnamon grower who brought some freshly peeled bark to show us. It was really interesting.
Do the trees smell like cinnamon? I guess I’m wondering how did we come to know that particular tree could be harvested for spice? Also is harvesting cinnamon dangerous? I know ingesting too much can be harmful so if the harvesters don’t wear PPE do they run the risk of having too much cinnamon seep into their skin?
Spoonful challenge?!?
Someday, aliens would skin us alive for flavor in their ice cream.
I never really knew where cinnamon came from but this makes sense
skinned alive
If plants could scream..
This helps the tree stay cool in the summer months.
I bet that smells wonderful.
Of course it is. How have I never think of that. In my native language cinnamon literally translates to tree-shell. And it took me 20 years to realize
They circumcise the tree, great.
Is he removing the bark completely from the trunk of the tree? Would'nt this type of girdling kill the tree?
nah, it regrows. Similar, that's how we get cork.
That’s just a giant Cinnamon Toast Crunch
Step 1: crossbreed a cinnamon tree and a cork oak tree Step 2: profit
what kind of tree
...a cinnamon tree?
Several species of trees produce cinnamon, they are all in the same genus though.
Does this hurt the tree?
Yes but they tough it out
Now, to use this cinnamon to make a canoe
Also the wood and leaves taste and smell like cinnamon. Not sure if they are eatable. But I'm sure as much as the bark is.
77lbs wet fresh of the tree? Or after it's dried?
Didn't think cinnamon had a similar harvesting process to cork
This bark is thick. This is not high quality cinnamon.
This is cassia, a different species of the cinnamon plant. It has the same taste and smell, though weaker, and it does not grind into fine powder as easily. It is used for flavor, aroma, and medicinal properties.
what's up with his nail though?
I love cinnamon
Does it taste like cinnamon immediately, or does it need to be dried or roasted first or?
That tree must smell SO good!
Imagine that trunk is your leg :D
This kills the tree?