Types of Cinnamon You Need to Know

Cinnamon is a common spice in both sweet and savory dishes. In fact, we have over 500 cinnamon recipes in our arsenal. Some species of cinnamon work better in sweeter dishes like snickerdoodles or cinnamon rolls, and others are ideal in savory dishes like maple cinnamon ham or slow cooker pulled pork. We’d bet that almost everyone has a jar or two in their spice cabinet, too. But did you know there are actually different types of cinnamon? There are 3 major types of Cinnamon: Ceylon Cinnamon, Korintje Cinnamon and Korintje Cinnamon named by its country of origin in the world. This article will provide you with useful information about these 3 types of cinnamon.

Overview of 3 Types of Cinnamon

Cinnamon trees are a tropical evergreen in the Cinnamomum family (Cinnamomum) and part of the greater laurel family, which includes bay leaves and even avocados. There are over 250 plant species in the cinnamon genus. You will recognize them by their common names: Ceylon Cinnamon, Korintje Cinnamon, and Vietnamese Saigon Cinnamon.

The pieces of the inner bark are dried until they are rolled into a round shape called cinnamon rolls, or more commonly known as cinnamon sticks. You can ground it into powder or extract it. The uniqueness of this spice comes from the essential oil and aroma of cinnamon, especially in cinnamaldehyde.

Related article:

1.Overview of cassia in Vietnam

2.Differences between Ceylon Cinnamon and Cassia Cinnamon

Ceylon Cinnamon – The Premium Type of Cinnamon

It has a thin bark. The leaves are shiny and leathery on top and dull on the underside. It is also sometimes called soft cinnamon because of its soft texture. 

Often called true cinnamon, Ceylon Cinnamon, this variety is native to Sri Lanka and Southern India, but is widely grown in Mexico and Africa. Ceylon Cinnamon grows best in sandy soil. It’s made from the inner bark of the Cinnamomum verum tree. If you hear the term Mexican cinnamon, this is often what it refers to. “It’s more herbal and savory, not super sweet,” people say. 

Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture. Ceylon cinnamon is less common and has long been prized as a cooking spice. It is quite expensive compared to the more common cassia variety. Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low compared to other cinnamon types. This explains its milder aroma and flavor.

Korintje Cinnamon – The Indonesia Type of Cinnamon

Another name for Korintje cinnamon is Indonesian cinnamon, and it’s the standard-bearer for commercial cinnamon use and food preparation in the United States. The sweetest and most versatile version of Cassia cinnamon, Indonesian cinnamon became a hot commodity in the 17th century, when the Dutch controlled the spice trade around southeast Asia. The name comes from the Kerinci Regency, an area on the island of Sumatra, which is part of Indonesia. Cinnamomum burmannii tree is suitable for growing in this region. the Dutch cultivated this tree there and morphed “Kerinci” into the Dutch “Korintje”.

Besides, they establish it as one of their products as they solidified their dominance of the cinnamon trade. It is very common in America — it accounts for close to 70 percent of North American cinnamon imports. Frisch describes it as “a friendly cinnamon that works for everything.”

Saigon Cinnamon – The Vietnamese Type of Cinnamon

Vietnam Cassia (also known as Saigon Cassia) is an evergreen tree indigenous to mainland Southeast Asia. It also is the most commercially available cinnamon. It has the highest amount of volatile oil of all the cinnamons and so it’s got the most aggressive flavor, peppery and bold, and can be bitter if it’s used in abundance.

Saigon cinnamon, also known as Vietnamese cinnamon, is a type of cassia cinnamon that comes from the cassia cinnamon tree. It’s an evergreen tree that grows in Southeast Asia. It is grown in several provinces but mainly in Yen Bai province. Specifically, Yen Bai accounts for nearly 90% of the total Vietnamese cassia. This land has soil and weather which are very favorable for growing high-quality cassia in Vietnam.

Known scientifically as Cinnamomum Loureiro, Saigon cinnamon is a spice. Along with other varieties of cinnamon, it’s one of the oldest spices in the world. It was even used in ancient Egypt and mentioned in the Bible. It was also of great importance in ancient China. Many civilizations considered it to be more valuable than gold.

All varieties of cinnamon have unique differences. Ceylon Cinnamon has the most delicate and complex flavor. Saigon Cinnamon, on the other hand, has a higher cinnamaldehyde content and therefore the strongest, spiciest flavor. The spicy and sweet flavor of Saigon cinnamon makes it an excellent addition to many different dishes. It also provides some amazing health benefits.

What is the best type of cinnamon?

The “best” types of cinnamon depend on what you are looking for.

If you are a big fan of spicy food, Saigon cinnamon is your best choice. True Vietnamese cinnamon has a characteristic spice taste. It tends to be the spiciest of 3 types of cinnamon. This cinnamon admittedly makes a good first impression in terms of sheer aroma and taste. Once you taste it, it’s hard to go back to “ordinary” cinnamon! 

For Korintje cinnamon, it is sweeter and lighter than Saigon cinnamon. The bark’s bittersweet flavor is reminiscent of hot cinnamon candies and is popular in many sweet baking recipes. In savory cooking, you can add the whole cinnamon stick to a pot of steamed rice or a pan of braised meat.

Ceylon cinnamon is the mildest of the cinnamon options. People describe it as “light, floral and fruity with none of the assertiveness that cassia brings.” It’s a wise choice if you’re a bit sensitive to spice or are just searching for a more mellow flavor in your bakes. Ceylon is particularly popular in European and Mexican cooking, so when you’re checking out recipes with those origins, reach for a jar of Ceylon cinnamon. Although Ceylon Cinnamon smells mild, if you grind and add it to baked goods or Cinnamon French toast for example, the aroma it gives off is very sophisticated and fragrant.