Cinnamon is now largely cultivated. It grows best in almost pure sand,
requiring only 1 per cent of vegetable substance; it prefers a sheltered
place, constant rain, heat and equal temperature. It prefers a hot, wet
tropical climate at a low altitude.
The bark is harvested twice a year, starting when the trees are about
three years old, one year after pruning. Cinnamon is always harvested
immediately after each of the two rainy seasons, when the rain-soaked bark
can be more easily stripped from the trees.
Cultivated plantations grow trees as small bushes, no taller than 3 m (10
ft), as the stems are continually cut back to produce new stems for bark.
The outer bark, cork and the pithy inner lining are scraped off and the
remaining bark is left to dry completely, when it curls and rolls into
quills. Several are rolled together to produce a compact final product,
which is then cut into uniform lengths and graded according to thickness,
aroma and appearance.
The part of the plant used is the bark.
If the cinnamon is kept in whole quills will keep their flavour
indefinitely. But it is difficult to grind so powdered variety will be
preferred.
The powdered cinnamon loses flavour quickly, and kept away from light in
airtight containers.