Cinnamon comes from tree bark harvested annually

That warm, comforting cinnamon in your kitchen actually comes from the inner bark of trees! Farmers carefully strip bark from young shoots of Cinnamomum trees, primarily in places like Sri Lanka and Indonesia. This harvesting happens annually or every other year, allowing the trees to regrow new shoots and ensuring a sustainable supply without felling them entirely. This ancient practice, dating back over 2,000 years, yields the familiar quills as the bark dries and curls, preserving the spice's distinctive aroma and flavor.