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 Kerenci 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 - [ Ссылка ]
Director of Photography: David & Michael Hanson
Edited by Michael Hanson
Music: “Kuala Lumpur” by Colin Willsher
Foodie Originals take you on a journey to connect with the personalities foraging, harvesting, growing, creating and making food.
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