Ceylon Cinnamon

From the cinnamon tree to the cinnamon stick

The cinnamon we use in cooking comes from the bark of the cinnamon tree (Cinnamomum verum). After being harvested from young stems, the outer layer of the bark is removed to keep the inner bark, which is thinner and particularly aromatic. As it dries, it curls up to form thin, overlapping layers: this is how cinnamon sticksare made.

Native to Sri Lanka, formerly known as Ceylon, Cinnamomum verum is considered the source of Ceylon cinnamon or "true cinnamon." It should not be confused with the various types of cassia cinnamon, which come from other species of the Cinnamomum genus and are also widely sold as spices.

In the West Indies, cinnamon is deeply rooted in culinary traditions. Its warm, slightly sweet aroma complements desserts, cakes, drinks, and Creole dishes. It is also a key ingredient in many infused punches (to be consumed in moderation) and flavors herbal teas, often paired with other plants and spices.

The cinnamon tree also has a unique feature that is easily noticed when crushing its leaves: they are aromatic as well. Its small flowers, much less conspicuous than its fragrant bark, grow in clusters and eventually give way to small fruits.

At the Jardin de Valombreuse, the cinnamon tree offers a chance to discover the plant behind a familiar spice. It joins the West Indian bay leaf tree, another tree whose aromatic leaves are iconic in Caribbean cuisine, as well as the Ginger, which is grown for its rhizome. Whether bark, leaf, or rhizome, various parts of tropical plants have become essential ingredients in Creole cuisine.