How We Make the World’s Best Cinnamon
π³ Step 1: Cultivation (5-7 Years)
Our cassia trees (Cinnamomum cassia) are planted in the mountain forests of Northwest Vietnam at elevations of 200-700 meters. The tropical climate with warm temperatures and high rainfall creates ideal growing conditions. Trees grow for 5-7 years before the bark is thick enough for the first harvest.
πͺ΅ Step 2: Harvesting (Twice Yearly)
During the two annual harvest seasons, our experienced farmers carefully strip the bark by hand using traditional tools. This skilled work requires precision β too deep damages the tree, too shallow wastes bark. The best bark comes from trees aged 10-15 years.
βοΈ Step 3: Sun Drying (3-7 Days)
Fresh bark is laid out on elevated bamboo racks and dried naturally under the sun for 3-7 days. This slow drying process preserves the essential oils that give Vietnamese cinnamon its distinctive strong aroma and bold flavor. We never use artificial drying methods.
π Step 4: Sorting & Grading
Dried cinnamon is hand-sorted into different grades based on thickness, color, oil content, and form (whole sticks, split, broken). Each grade is labeled and stored in cool, dry conditions.
π¦ Step 5: Packaging & Shipping
Orders are vacuum-sealed to lock in freshness and shipped via international express (EMS/DHL) or sea freight for bulk orders. From our farm to your door in 7-14 days.