The Journey of a Cinnamon Bark: How Chinese Spices Reached Global Tables
From Forests to Kitchens – A Fragrant Journey
Many people have tasted cinnamon, but few have seen a real cinnamon tree.
In the misty mountains of Guangxi, Yunnan, and Guangdong in China, vast forests of ancient Cinnamomum cassia trees grow wild and strong. The bark is harvested only after six years of growth, by hand, in the humid air following rainfall. It’s then sun-dried slowly — a process that preserves its natural oils and deep aroma.
This is not just a raw material. It’s a living spice with time, spirit, and story baked into every curl.
Why Global Consumers Are Turning to Chinese Cinnamon
Cassia cinnamon offers a bold, sweet-spicy punch.
Unlike the lighter Ceylon cinnamon from Sri Lanka, Chinese cassia cinnamon offers a bolder and richer flavor profile — ideal for coffee, black tea, meat dishes, desserts, and even pharmaceutical applications.
Top Three Strengths of Chinese Cassia:
Bolder Aroma – Sweet, woody, spicy, and lasting.
Versatile Usage – Cooking, tea blending, aromatherapy, wellness.
High Yield – Rich in volatile oils, ideal for essential oil extraction.