The cinnamon we consume is made from the bark of the cinnamon tree. Newly planted trees are allowed to grow for 6 or more years before being cut down just above the ground. This causes shoots to grow out of the remaining stump and roots which can then be harvested every few years. This method is known as coppicing and it is a sustainable method of crop management. The outer bark is scraped off of the harvested branches and discarded. The inner layer is then separated from the woody core, which is then sun-dried. The bark curls while drying, resulting in cinnamon quills. It is then cut to length for cinnamon sticks or ground for cinnamon powder. Older cinnamon trees produce a higher volatile oil content in their bark, resulting in a more intense cinnamon flavor.