Cinnamon is the dried inner bark of an evergreen tree called the Cinamomum Zeylunicum that is harvested during the rainy season in Sri Lanka from May to January. It is when the bark is most flexible and easiest to work with. A wild cinnamon tree can grow to 65 feet (20 meters) high, but trees used for harvesting once reached about 10 feet are pruned down at about 2 years of age to produce an abundance of finer bark-yielding growth called, “coppicing”. Once the tree reaches 3 years of age it’s harvested twice yearly following each rainy season. Our trees are hundreds of years old and can live up to another hundred or more years. Origin Ceylon Cinnamon and Sri Lanka’s affinity is so strong that the very botanical name Cinnamomum zeylanicum is derived from the island’s ancient name Ceylon. Ceylon Cinnamomum zeylanicum also called “True Cinnamon” is indigenous to Sri Lanka. Several attempts have been made to transplant cinnamon trees to other parts of the tropic world, but they have become naturalized only on the Seychelles and Madagascar although low in quality.