Cinnamon is an evergreen tree from the laurel family native to Eastern Asia. The tree has oval leaves and berry fruit, but it's the bark everyone clamours for. Cinnamon bark is cultivated by growing the tree for two or three years before cutting it back (coppicing it) to the stem at ground level. The new shoots hold the spicy flavour we use for so many things. The outer bark is removed to reveal an inner layer called Cinnamomum. This layer is full of resin and wet to touch when harvested. It is rolled into long quills around half a millimetre thick and dried in the sun for four to six hours before being sliced into small logs for international commerce. Cinnamon Spice in Culture and Cocktails - #foodanddrink #drinks #aroma