Referred to as "True Cinnamon," or ceylon cinnamon, Cinnamomum verum is native to Sri Lanka and southern India, though it is also cultivated in Madagascar and the Seychelles. Other related species from the same family, such as cassia, burmannii, loureirii and tamale are found and farmed in China, India, Indonesia, Malaysia and Vietnam.Continue Reading
The majority of the world's cinnamon supply originates in Sri Lanka, which produces between 80 and 90 percent of the total cinnamon harvest each year. Alternately, the cassia variety is predominantly harvested in Indonesia, making up two-thirds of the total annual supply of this cinnamon substitute. Contention exists regarding which of these is considered real cinnamon, and while some distinctions are present between the varieties, the average consumer is not likely to notice the difference.
Given that the annual cassia harvest is more than twice that of ceylon, the more common variety is much less expensive and far more readily available. However, grading standards within the cinnamon industry recognize that other varieties are less potent than ceylon. These grading standards are based on country of origin and plant species. Further grading standards are applied based on the diameter of each cinnamon quill and how many quills are in each kilogram.Learn more about Agriculture