All Things Cinnamon

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Where does Cinnamon come from? This versatile spice is used around the world for its warm and spicy flavor and aroma. But did you know that there are really four different types of cinnamon that are commonly used for commercial food and beverage applications? These are Ceylon cinnamon, Korintje cinnamon, Cassia cinnamon, and Saigon cinnamon. All are made from the dried inner bark of evergreen trees of the genus Cinnamomum. In the case of cinnamon oil, it can be made from either the bark or the leaves of the Cinnamomum verum tree.

How are the 4 Types of Cinnamon Different?

Ceylon Cinnamon is also known as True cinnamon or Cinnamomum verum and is derived from evergreen trees in Sri Lanka. This variety is also known as Mexican cinnamon, because Mexico is biggest importer of Ceylon cinnamon from Sri Lanka. Ceylon cinnamon is an absolute must for pastries, confectionery and fine desserts due to its mild, subtle sweet taste with fragrant smell. It will never overpower any recipe but rather add a sophisticated flavor. Most Mexican and European recipes that require cinnamon intend the use of Ceylon cinnamon, rather than cassia cinnamon which lends a spicy taste and aromatic smell will make the dessert taste differently. Ceylon cinnamon sticks are made of thin, fragile layers of bark that is rolled into a quill-like shape, light brown in color, and easily breaks into tiny pieces. Lighter, sweeter and more refined than other variants, true or Ceylon cinnamon is perfectly suited for flavoring desserts and savory dishes. Contains only 0.04% Coumarin.

Cassia Cinnamon or Chinese cinnamon is derived from Cinammomum aromaticum. Most powdered cinnamon found in grocery stores is the ground form of the less expensive Cassia bark. While Ceylon and Cassia varieties are different in terms of texture, cassia powder can be an excellent alternative because it is very aromatic. Cassia powder is often used as a flavoring agent for desserts, pastries, confectionery and even meat. Certain gravies and curries can only be made using cassia powder and not ground Ceylon. Cassia cinnamon sticks are thick and hard to break. Their distinct flavor and aroma comes from its essential oil called ‘cinnamonaldehyde’. There are many ways to use cassia cinnamon, which accounts for 70% of North American imports.

Korintje Cinnamon from Indonesia is derived from Cinnamomum burmanni, a type of Cassia cinnamon that can be found in Indonesia. Named for the Kerinci region of Sumatra, Korintje Cinnamon is therefore also known as Indonesian Cassia cinnamon. Korintje Cassia cinnamon powder is the ground and powdered form of the bark and features a sweet, woody flavor with a robust aroma. Supremely popular in bakery applications, this variety contains around 4% Coumarin levels.

Vietnamese Cinnamon is also known as Saigon cinnamon, Cinnamomum loureiroi, and is found in Vietnam. Saigon Cinnamon features extra spicy yet sweet taste and is a key ingredient in pho and other traditional Asian dishes. Contains high level of Coumarin at around 8%.

While there are differences in terms of taste, texture and color between Cassia, Korintje, Ceylon, and Saigon cinnamon, the difference when it comes to nutritional benefits are minor. In terms of nutrients, a teaspoon of cinnamon powder contains up to 5 % of the daily recommended allowance for fiber, 16% for manganese, 3% for calcium, and 3% for iron.

What is Coumarin?
Coumarin is a fragrant yet toxic substance naturally found in high levels in some cinnamon varieties, particularly Cassia cinnamon. While this natural compound is actually used in a variety of modern pharmaceuticals and medications, when taken in large amounts, coumarin can potentially cause health damage.

Please note: Cinnamon Oil from OliveNation is food grade and extremely concentrated. This ingredient is not intended for use as beauty product or for non-food applications. Cinnamon oil should be handled carefully and never applied directly on your skin.