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From Papantla, Veracruz.
Cinnamon from the Papantla region—specifically from the Zozocolco mountains in Veracruz—is a high-quality artisanal product, harvested using ancestral techniques by Totonac women. Cultivated in the low mountains of the Veracruz Huasteca, it is hand-processed by scraping the inner bark to enhance its distinctive aroma and flavor.
Cinnamon
The harvest is done by hand, cleaning and scraping the tree bark to remove impurities and release essential oils—a process that involves five days of drying. This artisanal production stands apart from commercial cinnamon by avoiding machinery and preserving the heritage of local producers.
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