A sprinkle of cinnamon is often the finishing touch, secret ingredient or subtle flavor that completes some of our favorite dishes. But the journey cinnamon takes from harvest to kitchen is a fascinating process, starting half a world away.
McCormick’s pure cinnamon is primarily sourced from the central Sumatra region of Indonesia. The cinnamon trees we sustainably harvest can take up to 20 years to develop the high volatile oils that give our cinnamon its warm, sweet and slightly spicy flavor and rich mahogany color.
The cinnamon bark is cut, cleaned, sorted, dried, aged and tested for quality at our Padang facility—then carefully packaged for a trip to the United States. At our mill in Hunt Valley, Maryland, the cinnamon is unloaded, cleaned, blended and bottled. The cinnamon is always tested for quality, consistency, and flavor, like every herb and spice from McCormick.
Watch the video below for a look at cinnamon’s journey from bark to table.