Different Types of Cinnamon

Tis’ the season of sugar spice and everything nice! Well, that really depends on the spice in this case. The top 5 spices used this time of year are All Spice, Clove, Nutmeg, Ginger and of course CINNAMON! It’s one of the most popular spices in the world. It pairs well with both sweet a savory dishes, but did you know all cinnamon isn’t the same? I know I couldn’t believe it either but it’s true. There are two categories of cinnamon that originate from and mature in different places. They differ in a variety by the way they are harvested, taste, smell, and the chemical compounds found within them. So let’s get started with the most commonly used version, cassia cinnamon.

 

  

 Cassia cinnamon is a pantry staple and is commonly found in grocery stores. It’s darker in color and its potency is what makes is a go to for at cooking and baking. The flavor is vastly intense, so a little bit really goes a long way. There are three specific types of cassia cinnamon—Indonesian, Chinese, and Saigon—all with different flavor profiles. Saigon cassia, which is intensely fragrant and pungent, almost spicy. Its prominent flavor profile means it can stand out even when mixed with other pungent spices like allspice, cloves, and nutmeg, great when used in cinnamon focused sweets like cinnamon rolls. Indonesian cassia has sweet spiced notes of the cassia cinnamons, and is the most common in America. Chinese cassia, on the other hand has a robust, bitter flavor.

 

 Now let’s get into the Ceylon cinnamon, also known as “ TRUE” cinnamon, what I like to call the “GOOD STUFF!” It has a sweet but subtle flavor with bright citrus and floral notes and fruity flavors. It pairs well with non-competing flavors such as vanilla, honey and chocolate. Ceylon is very aromatic, it has psychological triggers of the cozy holiday season and warm candles. Ceylon cinnamon is known to have health benefits such as lowering blood sugar. It contains more antioxidants and lower amounts of coumarin, which can potentially cause liver damage if consumers in large quantities making is a healthier cinnamon. 

 

 While some refer to cassia cinnamon is "fake" cinnamon and Ceylon cinnamon is real cinnamon, they are both real types of cinnamon. Ceylon is a higher quality and more expensive. Using cassia cinnamon is great however for the sake of your taste buds and the fall season Ceylon is so worth the extra.