In the serene, mist-kissed Jayantia Hills of Meghalaya, where nature whispers through rustling leaves and mountain winds, grows a treasure that has warmed hearts and healed bodies for centuries cinnamon.

Born from the inner bark of the Cinnamomum verum tree, this fragrant spice thrives in mineral-rich soil, gentle rainfall, and pure Himalayan air. The cinnamon trees here are living sanctuaries, sheltering flocks of native birds among their glossy green leaves and releasing a sweet-spicy scent that lingers in the breeze.

Harvesting cinnamon in the Jayantia Hills remains a traditional art, passed down through generations. During the early monsoon, when the oils are at their peak, skilled farmers carefully strip the inner bark by hand, then sun-dry it into naturally curled, aromatic quills. This sustainable method preserves both the forest’s rhythm and the spice’s purity.

Uses:

• Enhancing curries, teas, desserts, and stews with warm, sweet, woody flavour

• Balancing blood sugar levels

• Boosting metabolism

• Improving digestion

• Providing powerful antioxidant and anti-inflammatory benefits

From the heart of the Jayantia Hills, this cinnamon is more than a spice it is a story of the forest, of tradition, and of healing harmony.