We often get surprised looks when we explain that there are different types of cinnamon. The flavor world of spices is much more complex than many people think. Often a spice (for example, 'cinnamon') is referred to as a standalone flavor. But that's not right. Each spice has its own flavor profile. This is because each plant contains aromas (also known as essential oils), in which these flavors are hidden.

That is also one of the reasons why we have included a Pepper Tasting in our range. So you can compare the different types of black pepper side by side and see and taste how different these varieties are. So, black pepper is not just black pepper. And cinnamon is not just cinnamon either.

Cinnamon is loved by many people. It is one of the most widely used spices in the world for a reason. Its scent is warm and sweet, and you can use cinnamon in both savory and sweet dishes. Cinnamon adds sweetness to dishes without any sugar. That's purely due to the aromas we associate with sweet flavors.

The two main varieties of cinnamon you'll encounter most often are Cassia cinnamon and Ceylon cinnamon. Do you have any idea which type of cinnamon you're actually buying when you pick up a jar at the supermarket?

The Difference Between Cassia Cinnamon and Ceylon Cinnamon

The origin of the cinnamon

Let's start at the very beginning. What exactly is cinnamon? As you may know, spices are almost always parts of a plant or tree. They can be roots, seeds, berries, or, in the case of cinnamon: the bark of the tree.

The different types of cinnamon come from different parts of the world. Cassia cinnamon mainly comes from China, Vietnam, and Indonesia. Sometimes this type of cinnamon is therefore also called Chinese cinnamon or Indonesian cinnamon.

Ceylon cinnamon, on the other hand, comes from Sri Lanka. Did you know that Sri Lanka used to be called Ceylon? That makes the name suddenly very explainable. Sometimes Ceylon cinnamon is also called "true cinnamon." Ceylon cinnamon is less common and more expensive than Cassia cinnamon. That's why you almost always only find Cassia cinnamon in the supermarket.

Different flavors of cinnamon

Even though many people think that 'cinnamon just tastes like cinnamon,' the flavors of Cassia cinnamon and Ceylon cinnamon are indeed very different. Cassia has a stronger, sharper taste with a bitter undertone. This makes it ideal for dishes where a powerful cinnamon flavor is desired. Cassia can therefore be combined well with savory flavors. Ceylon, on the other hand, is much more subtle and sweeter. It has a warm, delicate flavor with light citrus notes. You can also recognize floral aromas in it. This makes Ceylon perfect for desserts and pastries.

The appearance of the cinnamon

Normally, Ceylon cinnamon sticks are thinner and more fragile than Cassia cinnamon sticks. They have multiple rolled layers, while Cassia often has only a single rolled layer and is difficult to break. In our webshop, we also sell Ceylon cinnamon sticks, but they are a bit different. This is wild Ceylon cinnamon, from trees in a food forest. These trees are much older than the average cinnamon tree used to make sticks, so the bark is no longer thin enough to be rolled.

These are cinnamon sticks from wild cinnamon trees growing in a food forest in Sri Lanka. Here you can clearly see that cinnamon is just pieces of tree bark. With younger trees, where the bark is still somewhat more flexible, the bark curls as soon as they scrape the bark off the trees. This is then pushed together to form the cinnamon sticks as we know them.

We actually think these cinnamon sticks are really cool, you can really see that they are a piece of nature.

It is, by the way, a very specialized task to 'harvest' that cinnamon from the trees in the right way. Here you can see a video of how our farmers in Sri Lanka do it. They are therefore very well trained to do this in the correct (and safe) way.

https://youtu.be/Mv1cH1dy4bE

What about coumarin in cinnamon?

Cassia cinnamon is sometimes also called inferior cinnamon because it contains a higher level of coumarin. This is an aromatic substance that occurs naturally in cinnamon, but which can be harmful to health in large quantities. For example, a high intake can cause liver damage and inhibit blood clotting. With prolonged use of coumarin, it may be carcinogenic (source: the Dutch Nutrition Centre).

Ceylon cinnamon contains only a very small amount of coumarin and therefore poses no 'danger'. A small amount of coumarin really can't hurt, so it certainly doesn't mean you should never eat Cassia cinnamon again. But if you, for example, eat a generous spoonful of cinnamon in your oatmeal every day, it is advisable to choose Ceylon cinnamon instead of Cassia cinnamon.