Cinnamon comes from the inner bark of trees in the cinnamon family.

The longer version

The spice sold as cinnamon is harvested from the inner layer of bark on small evergreen trees. Growers cut shoots, scrape away the rough outer layer, and loosen the inner bark, which then dries and curls into the familiar quills as moisture leaves it. Thin quills from younger shoots are generally more delicate in flavor than thick ones.

Much of the aroma comes from cinnamaldehyde, a compound in the bark aromatic oil that reads as warm and sweet to the nose. Because the bark regrows, a managed plot can be harvested repeatedly rather than being felled. Drying also drives off harsh volatiles, so the scent develops gradually rather than being present in the fresh bark.

Where this entry sits

Everyday ingredients turn out to be full of quiet chemistry and long history. This collection gathers short, plain explanations of how bread rises, why onions sting, where common spices originate, and how coffee, tea, and chocolate reached the modern kitchen. The full list sits on the Food and Drink page, where every entry is listed in order.