Did you know that the cinnamon tree is sometimes called the “happiness tree” in Vietnam? It’s not just a delightful seasoning—it’s a way of life in Xuan Ai Commune, the birthplace of Vietnamese cinnamon farming. Join me as we explore how cinnamon is made, from planting the humble sapling to crafting the aromatic sticks you love.
What Makes Xuan Ai Special?
Our village is nestled in the mountainous terrain of Northwest Vietnam, ranging from 200 to 1,000 meters in altitude. This unique location, with its cool climate and rich soil, is perfect for cinnamon trees. In fact, we have over 6,000 hectares of lush cinnamon forest—2,000 of those are certified organic. That’s a lot of ‘cay vang xanh’, or ‘green gold trees’, as we affectionately call them. The Dao ethnic people were our first planters, passing down their knowledge through generations.
How We Plant and Nurture Cinnamon Trees
The cycle begins with the planting of seedlings. For the first five years, we nurture these young trees, giving them the time and care they need. At around three to five years old, we begin to harvest the leaves for essential oil. That’s just the start. As the trees mature, they become ready for the big show—harvesting the valuable bark. From year eight onward, the bark is ripe for collection, reaching peak quality between 15 to 25 years. By this time, the bark boasts a rich oil content of 3-5%.
Harvesting: The Skilled Art of Peeling
Harvesting bark is an art. We use a curved knife to peel it carefully from the trunk, taking care not to harm the tree. Then, the bark must dry in the sun for 3 to 7 days on bamboo racks, allowing it to achieve the desired texture and aroma. Interestingly, the time of year affects the oil content—autumn yields a higher concentration, while springtime offers a milder flavor.
Zero Waste: Every Part of the Tree Used
In our process, nothing goes to waste. The trunk bark turns into aromatic sticks; we split the branch bark for use, and transform scraps into powder. Even the leaves find a purpose, distilled into essential oil. It’s a symbiotic relationship, where every part of the tree contributes to its value. This is how cinnamon is made sustainably here in Xuan Ai.
Quick Facts
- 6,000+ hectares of cinnamon forest in Xuan Ai
- 2,000 hectares are certified organic
- Peak bark quality at 15-25 years
- 3-5% oil content in mature bark
- Autumn harvest has higher oil content
Practical Takeaways for Cinnamon Lovers
Understanding how cinnamon is made offers a new appreciation for this incredible spice. Choose cinnamon that supports sustainable farming—like our Vietnamese cinnamon. It ensures that farmers receive fair prices and continues the tradition of quality that began nearly 200 years ago in Xuan Ai. If you’d like to learn more about the heart and soul of our work, please visit our story.
Next time you sprinkle cinnamon on your favorite dessert or sip it in your tea, remember the intricate journey it took to reach you. From humble seedlings to aromatic sticks, this ‘happiness tree’ brings a little bit of our world into yours. And that’s the sweet truth about how cinnamon is made.