Highland Gold: The Story of Meghalaya's Cassia Cinnamon

Cassia cinnamon, a spice derived from the bark of the Cinnamomum cassia tree, is cherished for its warm and inviting flavour. While cinnamon is cultivated globally, the cassia cinnamon from Meghalaya, India, particularly from the Jaintia Hills, possesses distinct characteristics and potential health advantages that set it apart.

The Khasi people, an indigenous tribe of Meghalaya and Northeast India, may have given their name to cassia cinnamon, as early British writers often spelled their tribal name as "Cassia" or "Cossyah". Historically, Khasi people inhabited a large area deep into Burma and have been involved in the ancient cassia trade, bringing a cultural connection to this spice.

The Khasi and Jaintia tribes discovered wild cinnamon, locally called Dieng-lorthia and Dieng-siasa, foraging in Meghalaya's mountains.

Aroma and Flavour Profile

Meghalaya cassia cinnamon presents a robust and nuanced flavour profile. It offers a delightful blend of sweetness and woody undertones, complemented by subtle hints of citrus and mild spiciness. While cassia cinnamon generally has a more intense and pungent flavor than Ceylon cinnamon (Cinnamomum verum) due to a higher concentration of cinnamaldehyde, Meghalaya cassia cinnamon is recognized for its mildness compared to commercial Cassia cinnamon. This special balance of intensity and mildness makes it a versatile spice for various culinary applications.

Essential oil composition

Meghalaya cassia cinnamon stands out with an impressive 85% cinnamaldehyde content on its bark, making it one of the most potent varieties of cassia cinnamon. Cinnamaldehyde is known for its antimicrobial, antifungal, and antioxidant properties.

The leaves contain 94 per cent Cinnamaldehyde whereas the bark contains 85 per cent and the roots 90 per cent.

Beyond its high cinnamaldehyde content, Meghalaya cassia cinnamon essential oil contains other valuable compounds, including eugenol and linalool. These compounds contribute to the oil's versatility, with applications in aromatherapy, skincare, and potentially even pain relief formulations.

Traditional Cultivation and Harvesting Practices

Meghalaya, with its unique terrain and traditional farming practices, provides an ideal environment for cultivating high-quality cassia cinnamon. Farmers across Meghalaya grow organic cinnamon, showing their dedication to sustainable farming. Farmers in Meghalaya employ traditional and organic farming methods, ensuring the cinnamon is free from synthetic chemicals and pesticides.

Farmers adapt their cinnamon cultivation methods to match Meghalaya's unique climate and terrain. It thrives at altitudes up to 300 meters above mean sea level, with a mean daily temperature of about 23 degrees Celsius and an annual rainfall of 1250 mm distributed over approximately 135 wet days.

Meghalaya farmers use two methods: shifting cultivation and terraced farming. Shifting cultivation, also known as Jhum or Swidden cultivation, involves clearing land, cultivating crops for a limited period, and then allowing the land to recover before returning to cultivate it again. Terrace cultivation is practiced in valleys and foothills, where the land is shaped into terraces to facilitate irrigation and prevent soil erosion.

Farmers enrich the soil using natural manure and compost, following traditional eco-friendly methods that protect the environment. This further emphasizes the sustainable nature of Meghalaya cassia cinnamon production.

Harvesting cassia and cinnamon in Meghalaya is a meticulous process. Farmers carefully select mature trees and peel the bark after the monsoon season when the moisture in the bark makes it easier to remove. The peeled bark is then sun-dried, causing it to curl into the characteristic quills or sticks. This traditional harvesting process preserves the quality and flavour of cinnamon.

Why Choose Meghalaya Cassia Cinnamon?

Meghalaya cassia cinnamon offers a unique combination of quality, flavour, and potential health benefits. Here's why customers should choose it over other varieties:

• Buying from the Source : Our Cassia Cinnamon grows wild in the ancient forests of Meghalaya's hills, where tribal communities have harvested this aromatic spice for generations.
• Superior quality: Farmers in Meghalaya grow pure, natural cinnamon without using any chemicals and maintain their centuries-old tradition of organic farming while embracing modern sustainable practices.
• Intense flavour: It boasts a high cinnamaldehyde content, resulting in a robust and flavourful spice that enhances culinary creations.
• Potential health benefits: It may offer various health benefits, including antioxidant, anti-inflammatory, and blood sugar-regulating effects.
• Traditional cultivation: Local farmers cultivate and harvest cinnamon using traditional methods that enhance its natural flavour and maintain its quality.
• Supports local communities: Purchasing Meghalaya cassia cinnamon supports the livelihoods of local farmers and promotes sustainable agriculture.
• Organically grown across the state: Meghalaya's natural conditions help farmers grow premium organic cinnamon with intense flavour.

Meghalaya cassia cinnamon is a spice with exceptional qualities that distinguish it from other varieties. Its unique aroma and flavour profile, high cinnamaldehyde content, potential health benefits, and traditional cultivation practices make it a premium choice for discerning consumers. Meghalaya cassia cinnamon from Nilgiri Marten Spices delivers exceptional flavour while supporting local farmers and sustainable farming practices in the Khasi and Jaintia hills.

Nilgiri Marten Spices is committed to providing high-quality, organically sourced spices, and our Meghalaya cassia cinnamon is a testament to this commitment. Explore our range of Meghalaya cassia cinnamon products and experience the difference.