What is cinnamons? Origin, History and Types of Cinnamons

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Cinnamon is one of the most popular spices in the world. It originates from many parts of the world, but the most popular are countries in Asia such as Vietnam, China. Today let’s explore with Vihaba about the origin, history and main types of cinnamons.

What are cinnamons?

Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. People used it mainly as an aromatic condiment and flavoring additive in a wide variety of cuisines. The aroma and flavor of cinnamon derive from its essential oil and principal component.

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Cinnamons

Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae. However, people only grew a few Cinnamomum species  commercially for spice.

Origin of cinnamons

People has known cinnamon since ancient times. People imported it to Egypt as early as 2000 BC, but those reporting it from China. Cinnamon was so prized in ancient countries that it was considered a fitting gift for kings and gods. Besides, to preserve secrecy and exclusivity, merchants kept its origin a secret for centuries.

Cinnamomum verum, which translates from Latin as “true cinnamon”, is native to India, Sri Lanka, Bangladesh and Myanmar. Cinnamomum cassia (cassia) is native to China. People often sell cinnamon that is native to Vietnam (“Saigon cinnamon”), Indonesia, and other warm-climate Southeast Asian countries.

In ancient Egypt, people used cinnamon to embalm mummies. From the Ptolemaic Kingdom on, the ancient Egyptians made recipes for kyphi, an aromatic flavoring used for burning, that included cinnamon and cassia. Of high value, gifts from Greek rulers to the temples sometimes included cinnamon and cinnamon trees.

For the modern era, cinnamon is still one of the popular spices because of its aroma, slightly spicy and sweet taste. People used it to add to foods and drinks, and even as a food supplement and a folk remedy.

Types of Cinnamons

There are two main types of cinnamons: cassia and Ceylon. The two have different nutritional profiles.

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Difference between Ceylon and Cassia

Cassia Cinnamon

Cassia cinnamon comes from the Cinnamomum cassia tree, also called Cinnamomum aromaticum. It originated in Southern China and is commonly referred to by people as Chinese cinnamon.
However, farmers now grow several sub-species across East and South Asia. Cassia tends to be dark red-brown with thicker sticks and coarser texture than Ceylon cinnamon.
In the opinion of experts, Cassia cinnamon is considered lower quality. Its cost is very cheap and people often consume it more than other types. Almost all cinnamon found in supermarkets is the cassia variety.
Cassia has long been used in cooking and in traditional Chinese medicine. Roughly 95% of its oil is cinnamaldehyde, which gives cassia a very strong, spicy flavor.

Ceylon Cinnamon

Ceylon, or “true cinnamon,” is native to Sri Lanka and southern parts of India. People made it from the inner bark of the Cinnamomum verum tree. Ceylon is tan-brown in color and contains many tight sticks with soft layers. These features provide a highly desirable quality and texture.  Howerver, ceylon cinnamon is less common than other types of cinnamons.
It has a delicate and mildly sweet flavor suitable for desserts. Approximately 50–63% of its essential oil is cinnamaldehyde, which is quite low. Therefore, this explains its milder aroma and flavor.

What is Saigon Cassia?

Saigon cinnamon, also known as Vietnamese cinnamon or Vietnamese cassia, comes from the tree Cinnamomum loureiroi. 

People used it in many dishes around the world. It has a strong, sweet, and spicy flavor and aroma. Besides, Saigon cinnamon has a number of health benefits. Saigon cinnamon contains more cinnamaldehyde than other types. This compound is responsible for its strong taste and aroma.

In order for this substance to be effective and not cause side effects, you should only use about 1 teaspoon (2.5 grams) of Saigon cinnamon per day.

Usage of Cinnamons

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Usage of Cinnamons

Cassia produces a pungent flavor . Among the varieties of cinnamon, Chinese cinnamon is generally medium to light reddish brown in color, hard and woody in texture, and thicker (2–3 mm (0.079–0.18 in)). Ceylon cinnamon, using only the thin inner bark, has a lighter brown colour and a finer, less dense, and more crumbly texture. It is subtle and more aromatic in flavour than cassia and it loses much of its flavour during cooking.

When intact, we can easily distinguish by the shape of the shell. Ceylon cinnamon has many layers and is thin, while cinnamon is much harder.

Which is the best cinnamon option?

It depends on your purpose. People with serious health concerns are more likely to go for Ceylon Cinnamon, as Ceylon is less likely to cause harm when consumed regularly.

They are both real types of cinnamon, but we’re inclined to think that Ceylon is a higher quality spice across the board, mostly because of its extremely delicate taste with a subtle note in it. Using cassia cinnamon is totally fine, but Ceylon cinnamon is definitely worth seeking out, especially if you’re a cinnamon-flavored dessert enthusiast.

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Types of Cinnamon You Need to Know

Overview of cassia in Vietnam

 

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