From Tree to Spice: The Intricate Journey of How Cinnamon is Made?

You sprinkle cinnamon on oatmeal, bake it into cookies, maybe stir it into coffee. But do you know how it transforms from tree bark to pantry staple?

Spoiler: It’s not ground-up lumber. True Ceylon cinnamon is handcrafted artistry—a 2,000-year-old dance of timing, skill, and tradition.

At DRUERA, we’ve partnered with Sri Lankan farmers for 20 years. Today, we pull back the curtain on how cinnamon is really made—from monsoon-soaked groves to your kitchen.

“Most see powder in a jar. We see generations of wisdom & artistry in every gram.”
— Mike de Livera, DRUERA Founder.

The Starting Point: Cultivating the Cinnamomum Verum Tree 

It all starts with Cinnamomum verum—the only tree that produces real Ceylon cinnamon. These evergreen beauties grow in Sri Lanka’s tropical climate, where:

• Soil: Rich, red, and mineral-dense.
• Rainfall: Consistent monsoon showers.
• Sun: Dappled shade from coconut palms.

Each shoot grows for 18 months before harvest—too young, and the bark lacks flavor; too old, it turns woody.

"Our partner farmer has nurtured these trees for generations. They know each shoot’s readiness by touch—like a baker knows dough."

— Mike de Livera, DRUERA

This isn’t farming. It’s a slow, sacred cultivation.

Harvesting: Precision and Timing

The difference between ordinary cinnamon and Ceylon gold comes down to one precise moment—the harvest. At DRUERA's partner farm in Sri Lanka, this process follows nature's strict schedule with military precision. 

The Right Harvest Time Window

Cinnamon shoots are harvested exclusively during the wet season, always in the cool pre-dawn hours between 5-6 AM. This timing is crucial—the morning humidity keeps the bark flexible while avoiding the sap evaporation that comes with daytime heat. 

Farmers watch for one key visual cue: new leaves must have just transitioned from red to green. This 3-5 day window offers perfect peeling conditions. Farmers strictly avoid harvesting during new growth, flowering or fruiting as the bark becomes stubbornly adherent.

The 45° Cut That Gives Life

Using curved knives called 'Keththa', farmers make diagonal cuts at a precise 45-degree angle toward the bush. This angle serves dual purposes. It prevents water accumulation that could cause the stump to rot, and encourages healthy outward regrowth. 

Before transport, every shoot gets field-graded. Immature tips, side branches, and leaves are immediately taken away to distill Cinnamon Leaf Oil, leaving only prime stems for processing.

The Two-Hour Countdown

From the moment of cutting, a strict 120-minute timer begins. Bark starts drying immediately, becoming brittle and unworkable if not processed quickly. DRUERA's peeling sheds sit strategically within 1km of groves, ensuring no quality is lost in transit.

"Harvesting isn't just cutting; it's a conversation with the tree. We respectfully receive what the tree offers when it's perfectly ready," explains Mike de Livera. "Our farmers know exactly when and how to harvest to ensure the best quality bark and the continued health of the cinnamon grove. Our partner farmer, Rajapakse, has done this for 54 monsoons. He can judge readiness by running his thumb along a shoot."

This sacred timing explains why only 17% of global cinnamon meets true Ceylon standards. The rest? Harvested for convenience rather than perfection.

Bark Preparation: Softening and Revealing the Treasure 

The magic begins when harvested shoots arrive at the peeling shed. Workers immediately immerse them in clean water for exactly 15 minutes. It’s long enough to soften the bark, but not so long that precious oils leach out.

Using a curved 'Surana Koketta' blade, they then scrape away the rough outer bark ('Kurutta'), revealing the prized inner layer. Every motion happens on elevated work tables to prevent ground contact—even a speck of dirt can compromise quality.

Then comes the brass rod technique passed down through generations. Craftsmen rhythmically rub each shoot until sap beads on the surface, signaling the bark has loosened from the wood. This precise pressure - too light and the bark won't separate, too heavy and it tears—requires years to master.

"That first reveal of golden inner bark still takes my breath away after 30 years," shares DRUERA's lead processor, Gamini. "It's like unwrapping nature's perfect gift." 

Peeling: Where Hands Outperform Machines

The true test of a cinnamon artisan begins with the Thalana Kokeththa knife. This specialized tool, its curved blade worn smooth by decades of use, becomes an extension of the peeler's hand as they:

1. Make feather-light incisions along the shoot's length.
2. Lift the inner bark in one continuous motion.
3. Guide the emerging strip as it naturally coils like a golden ribbon.

The best peelers work with rhythmic precision—too fast and the bark tears; too slow and it dries mid-process. When bark won't release as whole sheaths, they create Podi (thin strips) to salvage every precious fragment.

"My grandfather could peel an entire shoot without breaking the curl," says the master peeler Lakmal. "It took me eight years to match his technique."

• Average yield per worker: Just 4-5kg of perfect bark daily.
• Rejection rate: 30% of strips (too thick/uneven).

This tactile alchemy explains why no machine can replicate the magical craftsmanship of Ceylon cinnamon.

Quill Formation: The Cinnamon Cigar Technique 

The transformation from bark strips to iconic cinnamon sticks is where Ceylon cinnamon separates from imitations. Skilled workers perform what we call the "cinnamon cigar roll". 

First, they telescope the delicate bark strips together—nesting each layer inside the next like a collapsed telescope. Then comes the filling: tiny pieces of the same premium bark are tucked inside to create structure, just like a cigar roller packs tobacco leaves.

These filled tubes are then carefully stretched to precise lengths:

• Traditional 42-inch quills (measured on a Pethi Kotuva frame)
• Modern 21-inch versions for commercial ease

"This layering and filling process is unique to true Ceylon cinnamon,” explains Mike de Livera. “It's what gives our quills their characteristic delicate, multi-layered appearance, distinguishing them from the thick, single-layer bark of Cassia types."

Key Differentiators:

• Multi-layer structure allows for gradual flavor release.
• Hollow center creates ideal airflow during drying.
• Delicate enough to powder between fingers.

Drying: Patience and Perfection

The final transformation from supple bark to fragrant cinnamon happens not through heat, but through patient air curing. Workers carefully arrange the quills on elevated racks  or hammocks in shaded drying sheds, where:

• Natural airflow circulates evenly around each stick.
• Indirect sunlight gently warms without scorching.
• Daily rotation prevents flat spots or uneven drying.

This 7-14 day process reduces moisture to exactly 12%—a critical threshold where:

• Essential oils concentrate but don't evaporate.
• Bark hardens without becoming too brittle.
• Flavor compounds mature fully.

"Rush drying with heat and you get a case hardened stick which with a high moisture content inside, which will lead to mould growth," warns DRUERA's master dryer, Sanath. "Real cinnamon needs time—like good wine or cheese."

Why It Matters:

• A few days too short → sticky, mold-prone quills with high moisture.
• A few days too long → crumbly texture, lost aroma.
• DRUERA's sheds maintain a humidity level of 65-70% for optimal results.

Sorting and Grading: Separating the Best from the Rest 

After drying, each cinnamon quill undergoes rigorous evaluation - a process as meticulous as diamond grading. Workers inspect for:

• Diameter precision (Alba grade requires <6mm - thinner than a pencil).
• Texture (Smooth 'Heen Kurundu' vs coarse 'Gorosu Kurundu').
• Foxing ( The quilling stuffed inside each stick <10% for premium sticks).
• Density (Alba averages 45 quills per kg).

"We reject 30% of quills at this stage," says DRUERA's quality chief. "Only perfect specimens become our Gourmet Cinnamon Sticks."

The sticks are then cut to size as required, and the off-cuts collected.

At DRUERA, we also ensure that the valuable off-cuts and pieces from these top-grade quills are not wasted. They are meticulously ground to make our best-selling DRUERA Ceylon Cinnamon Powder. This way, our powder benefits from the quality of the finest bark.

Beyond Quills: Cinnamon Products and Quality Standards 

True cinnamon craftsmanship extends far beyond whole quills, with each form serving distinct culinary purposes.

• Cut Quills: Pre-measured sticks for consistent brewing.
• Quillings: Broken pieces ideal for infusions.
• Featherings: Delicate flakes perfect for baking.
• Special Cuts: Uniform pieces (1-5mm) for food manufacturing and tea bags.

Quality is protected at every stage through:

• GMP-compliant processing guarantees hygiene.
• Geographical Indication (GI) status protects the "Ceylon Cinnamon" authenticity .
• ISO 6539 & SLS 81 standards verifying purity.

"We don't just meet standards—we redefine them," says DRUERA's quality director. "Our  lead testing (0.00- 0.21 ppm) runs 10x stricter than FDA requirements."

From grove to grind, every product reflects our no-compromise philosophy.

Tools of the Trade for Cinnamon

Cinnamon craftsmanship relies on specialized tools refined over centuries, each serving a precise function:

• 'Keththa': Curved harvesting knife for clean 45° cuts.
• Brass Rod: Gently bruises shoots to loosen bark without tearing.
• 'Surana Koketta': Semicircular blade for scraping outer bark.
• 'Thalana Kokeththa': Needle-point knife for lifting inner bark sheets from branches.
• 'Pethi Kotuwa': Measuring frame used to cut 21 or 42-inch quills to size.

"These aren't just tools—they're extensions of the artisan's hands," explains Mike de Livera. "Rubbing the brass rod alone takes years to master; too much pressure bruises the cambium layer, too little won't release the sap."

Modern machines fail to replicate what these hand tools achieve:

• Precision (sub-millimeter bark thickness control)
• Yield Protection (minimal waste during peeling)
• Quality Preservation (no heat or friction damage)

Conclusion: The Crafted Difference of True Cinnamon

What we've revealed isn't just a production process—it's a 2,000-year-old dialogue between humans and nature. It’s a labor-intensive, highly skilled craft, far removed from mass-produced spice. True Ceylon cinnamon demands:

• 18 months of patient growth in ideal climatic conditions.
• 7- 14 days of meticulous curing.
• Generations of accumulated wisdom.

At DRUERA, we are fully committed to upholding this traditional process, ensuring quality, and bringing authentic Ceylon cinnamon to our valued consumers since 2005. 

We protect this heritage through:

• Single-origin sourcing from one Sri Lankan family farm.

• Daily micro-batch grinding for unmatched freshness.

• Lead testing 10x stricter than FDA requirements.

Discover DRUERA's Gourmet Ceylon Cinnamon Sticks Alba grade and our best-selling Ceylon Cinnamon Powder, made with care from tree to your table!