Don’t you love it when you sprinkle over your Starbucks with cinnamon or putting the bark on it when having the coffee back home? It’s the sweetness and the scent that are so intoxicating and you just can’t get enough of it.
I personally had my special time when I was single back then enjoying my coffee with a speculaas biscuits, or the sprinkles again of course. Ah, it’s been a long time. I should do that again sometimes.
Well, it’s not always about coffee when it comes to cinnamon, there are desserts or even here, local Indonesian food, that uses this miraculous spice as well.
One question may arise, where did the bark came from? Or how did they do that?
So, here’s a MODE’s Foodie video for you. An appreciation for all the hard work behind the cinnamon barks that we all love and taken for granted after we finished with the coffee. It became so undervalued when it finally arrived in our hands and yet, the hardship that came through it was never really appreciated – or not at all.
Anyway, in this beautifully taken video, let Foodie take you to the jungles of Kerinci in Sumatra and let us witness the whole process in awe.
One of the most beloved spices in the world, Cinnamon is actually the dried and curled up inner bark of one of several varietals of trees in the genus Cinnamomum.
Cassia Cinnamon is one of those varietals and the majority of it grows in the lush Kerinci Valley on the island of Sumatra in Indonesia. It’s a sustainable crop that has been harvested in more or less the same way for centuries.
Come along as we show you how the inner bark of the tree is harvested and dried to form this incomparable spice loved around the world.
Produced by Modoc Stories
Directed by David Hanson – http://www.davidhanson3.com
Director of Photography: David & Michael Hanson
Edited by Michael Hanson
Music: “Kuala Lumpur” by Colin Willsher
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