Ground cinnamon comes from the dried bark of the Casia plant belonging to the genus Cinnamomum. The bark is harvested, dehydrated, washed and milled to desired specifications. It is generally grown in, and imported from the Indonesian island of Padang. Once the bark is ground, the reddish-brown spice produces a sweet, pungent, woody flavor and aroma that compliments both sweet and savory dishes.
Country of OriginIndonesia (Korintje), Vietnam