For hundreds of years, cinnamon has remained one of the most distinctive spices, used both in home kitchens and in gastronomy. Although it is most often associated with the aroma of baked goods, spiced drinks and winter desserts, it actually comes in several varieties that differ significantly in flavor, intensity and texture. So what we usually see in the store under the name “cinnamon” can mean completely different products from different species of cinnamon trees. Therefore, knowing the basic types of cinnamon allows you to consciously choose the right variety for your dish.
The most common question is what is the difference between Ceylon cinnamon and cassia cinnamon, since these are the two varieties that dominate the market. However, it is worth knowing that there are other equally interesting varieties within cassia.
Ceylon cinnamon – bright, crisp and subtle
Ceylon cinnamon is sometimes called “true” cinnamon. Its natural habitat is Sri Lanka, and its thin, multi-layered bark is easily distinguished from the massive cassia. The Ceylon stick is light-colored, brittle and consists of many thin coils that spill out almost effortlessly when broken. The aroma of this variety is milder: sweet, with a delicate freshness that does not dominate the dish.
One of the distinguishing features of Ceylon cinnamon is its low content of coumarin. That’s why people who use the spice daily, such as in infusions, morning oatmeal or light desserts, reach for this variety. High-quality variants, such as Ceylon cinnamon from FDCM, have an exceptionally fine texture and light color, indicating their natural origin and delicate flavor profile.
Cassia – intense, darker and more spicy
The second main group of cinnamon is cassia, but this name includes several varieties that differ in aroma and texture. What they have in common is a thick, hard bark, usually rolled into one massive roll, and a distinct, spicy aroma.
Chinese cassia
Chinese Cassia is the variety with the darkest color and the most robust character. Its bark is hard, compact and difficult to break, and its flavor is distinctly spicy, with a dominant spicy note. This makes it perfect for heavier baked goods, spicy syrups or sauces that require a strong spice accent. It is also the variety that most quickly begins to dominate the flavor of other ingredients.
Korintje
Korintje, popular in Indonesia, is slightly milder than Chinese cassia, though it is still more intense than Ceylon cinnamon. Its flavor is sweet, even and more approachable, so this variety often finds its way into commercial products and spices sold as “ground cinnamon.” Spice baked goods, breakfast granolas or flavored drinks are where Korintje works particularly well.
Saigon
Saigon, also known as Vietnamese cinnamon, is considered the most aromatic version of cassia. It contains an unusually high amount of essential oils, which gives it an intense, sweet-spicy flavor and a very deep, warming scent. Its spicy spiciness is immediately noticeable, so it goes well with Asian dishes, mulled wine, liqueurs or dishes that require a strong, warming accent.
All varieties of cassia contain more coumarin than Ceylon cinnamon, so they are worth using more occasionally – especially in large quantities. In the kitchen, however, they do well wherever you want a strong, spicy accent: in heavier baked goods, warming sauces, aromatic drinks and Asian-inspired dishes.
Why the differences between varieties matter
Although cinnamon in any form imparts a pleasant aroma to dishes, varieties differ not only in flavor, but also in texture and intensity. Ceylon cinnamon is light and powdery, so it blends well with delicate ingredients. Cassia, darker and denser, contains more essential oils, which give it a definite character.
The aforementioned coumarin content is also significant. People who often add cinnamon to everyday drinks or meals usually choose the Ceylon variety. In dishes that need a stronger accent, the intense cassia will work much better.
Which variety of cinnamon should you choose?
There is no single “best” variety. The choice depends primarily on the application and frequency of use of the spice. If the cinnamon is to emphasize the flavor of the dish and appear every day, it is definitely worth betting on Ceylon. If, on the other hand, the spice is to give a distinct, spicy aroma – cassia (including Korintje or Saigon) will be a much better choice.
For those who want to learn more about the properties of the Ceylon variety, the article Ceylon cinnamon – what is it and what properties does it have can help prepared by FDCM.
