Top Cinnamon Producing Countries

Cinnamon, a prized spice derived from the inner bark of trees in the genus *Cinnamomum*, is primarily farmed in Sri Lanka, Indonesia, China, and Vietnam. Sri Lanka is renowned for producing "true cinnamon" (*Cinnamomum verum*), while Indonesia, China, and Vietnam are leading producers of the more robust-flavored cassia variety (*Cinnamomum cassia* and related species). The cultivation of cinnamon dates back thousands of years, with its origins traced to Sri Lanka and southern India, where it was harvested from wild trees before systematic farming began. Ancient Egyptians used cinnamon in embalming and as a flavoring, while the spice was highly valued in the Roman Empire and throughout medieval Europe, driving early global trade routes. During the Age of Exploration, European powers such as the Portuguese, Dutch, and British vied for control over cinnamon-producing regions, particularly in Sri Lanka, shaping colonial histories. Today, modern cinnamon farming combines traditional methods of bark harvesting with sustainable practices, ensuring the continued global demand for this aromatic spice.

Data from United Nations FAO Stat