To harvest cinnamon, the inside pulp of the evergreen is scraped out, then ground, and the quill pieces (cinnamon sticks) are selected for drying and grading according to size, color and quality. Trimmings and irregular pieces are sold as cinnamon chips or used to distill into an essential oil. Cinnamon is then graded according to quality - Grade A cinnamon has the highest oil content and the most intense flavor and aroma.