The Indonesian cassia is of the cinnamomum burmannii blum species. The botanical term is "cassia vera", while locally it is known as "kayu manis" (Indo), "sweet wood". Cassia a.k.a Cinnamon is the bark of a tree.
85% of the cinnamon in today’s world market originates from Indonesia. Most of it grows in one unique area on the island of Sumatra, called Kerinci (Jambi province).
Cassia Co-op is the first cinnamon processing and exporting company to set-up in Kerinci, at the heart of the cinnamon plantations.
Mount Kerinci is the highest volcano in Indonesia, and the highest peak on the island of Sumatra. It is surrounded by cinnamon trees and the lush forest of Kerinci Seblat National Park, home to the endangered Sumatran Tiger. The fertile soils of the slopes of the Kerinci high valley are very suitable for growing cassia trees since it grows best at an altitude of between 800 to 1,500 meters. A tree needs to be at least 10 years old before it can be harvested. Barks from younger trees are used to produce cinnamon sticks (7cm etc.) while older ones (15 - 35 years) provide raw material for Broken & Clean and ultimately cinnamon powder. The older the tree, the higher the volatile oil (VO) in the bark. Higher VO results in stronger flavor.
Health benefits of cinnamon : numerous studies show that cinnamon regulates blood sugar, making it a great choice for diabetics and hypoglycemics alike. It reduces LDL cholesterol levels. LDL is also known as the harmful cholesterol. Reducing it may help reduce the risk of cardiovascular disease.