Cinnamon, a beloved spice known for its comforting scent and its wide variety of uses, has been used in culinary and medicinal practices for decades. Though it is commonly known for its incredible taste and health benefits, the journey that cinnamon takes from tree to your cupboard is not well researched. As sustainability and environmental impact gain importance, we begin to wonder if there is a way to produce “eco-cinnamon” as well. This article explains the sustainable cinnamon powder from Srilanka extraction and production processes that do not harm the environment and ensure quality powder.
Knowing Where Cinnamon Comes From
Cinnamon comes from the inner bark of trees that belong to the genus Cinnamomum and there are two main types of cinnamon available on the market, Ceylon cinnamon, also known as “true cinnamon”, and cassia cinnamon. While both come from the bark of trees native to Asia, Ceylon cinnamon is locally from Sri Lanka and southern India, while cassia is grown in the countries of China, Indonesia, and Vietnam.
Cinnamon production is sustainable, starting with the cultivation practices. This opens a dialogue around true cinnamon, often grown in the tropics and in areas where better biodiversity can be maintained through sustainable farming practices. Intercropping — Farmers would generally plant it with another crop to restore soil health and minimise chemical fertiliser use. In addition to significantly reducing damage caused to the environment, this solution also offers farmers alternative streams of income. The importance of protein in weight loss at gymware.com.au.
Harvesting Cinnamon Sustainably: An Art
Cinnamon is harvested by hand, which is an exacting process. Sustainable cinnamon harvesting is all about making sure that the tree lives long into the future, and that the forests in which they are found continue to thrive. Cinnamon harvesting is regenerative; it is not like some agricultural methods that you kill the plants or uproot it.
The first step is to gently scrape away the outer bark of mature cinnamon trees — usually ones that are two to three years old. This is done with sharp tools to avoid tearing damage to the underlying layers. A part of the bark is stripped away, so that the tree can recover and still be able to grow. It is a sustainable approach that allows the tree to prosper for many decades, meaning that it needs to be re-planted less frequently and deforestation is minimal.
Also, sustainable cinnamon producers tend to follow ethical labor practices, training workers to treat trees well. Using skilled labour, they reduce wastage and optimise the yield of quality bark. Additionally, most of the producers receive fair trade certification so that workers are paid fairly and have a safe working environment.
How Cinnamon is Processed: From Bark to Powder
After the bark is harvested, it is carefully processed before turning into the high- quality cinnamon powder we see in stores. After harvesting, the bark is scratched to remove any impurities, rolled into quills (or sticks), and allowed to dry. Air drying during this process is usually done under the sun so that carbon emissions from energy-consuming drying methods are avoided.
Then, the cinnamon sticks are dried and ground into powder. Green manufacturing factories utilize energy-efficient machinery, especially necessary for larges scale production; observe high hygiene standards to preserve the quality of herbal products. And in many instances, small scale producers use conventional milling methods, which consume less energy and preserve the natural integrity of the spice. This system is consistent with the concept of sustainable production which promotes the idea of minimal waste and environmental impact.
